Yields: One 8-inch, three layer cake
Ingredients
Cake:
380 g All-Purpose Flour
65 g Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
282 g Butter, unsalted room temp
400 g Sugar, granulated
80 mL Oil
4 Eggs, large and room temp
2 Egg Whites, large and room temp
1 Tbsp Vanilla Extract
360 mL Buttermilk, room temp
135 g Sprinkles
Frosting:
454 g Butter, Unsalted room temp
907 g Sugar, Powdered
80 mL Hevy Cream, room temp
Decor:
Sprinkles
Method
Cake:
- Pre-heat oven to 350.
- Grease and line the bottom of three 8-inch round cake pans with parchment paper.
- Combine the flour, cornstarch, baking soda and baking powder. Whisk well until well combined. Set aside.
- Combine the buttermilk and vanilla and mix well. Set aside.
- In a stand mixer with a paddle attachment, cream the salt, butter, sugar and oil on the highest speed for 5 minutes.
- Scrape the bowl down and add the eggs one a time, ensuring to scrap the bowl in between additions.
- Add the egg whites one a time, ensuring to scrape the bowl down in between additions.
- Add 1/3 of the flour mixture and mix on medium-low speed. Whilst it is mixing, add 1/3 of the buttermilk mixture. Scrape the bowl down.
- Repeat step 8 until all the flour and buttermilk has been added. This will yield a thick and silky cake batter.
- Using a spatula, mix in the sprinkles thoroughly by hand.
- Divide evenly into the three 8-inch round lined cake pans.
- Bake for 35-40 minutes.
- Once the cakes have cooled for 30 minutes, remove them from the cake pan and chill for 4 hours before frosting.
Frosting:
- In a stand mixer with a paddle attachment, cream the butter and sugar for 3 minutes.
- Scrape the bowl down and cream for 2 more minutes.
- Add the heavy cream and vanilla extract and cream for 1 minute.
Assembly:
- The first and second layer should have 300 g of frosting each spread evenly.
- The top layer should have 200 g of frosting on top and the rest should be used to frost the sides.
- Once frosted, décor with sprinkles.