Ingredients
Method
- Preheat the oven to 350°F (177°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and grease the paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 2 minutes.
- Add the egg whites, sour cream, and vanilla extract to the butter mixture. Beat on high speed until well combined.
- Gradually add the dry ingredients to the wet ingredients. With the mixer on low speed, slowly pour in the milk. Beat on low speed just until combined, being careful not to overmix. If needed, fold by hand to ensure no lumps.
- Gently fold in the sprinkles.
- Pour the batter evenly into the prepared cake pan. Bake for 27-31 minutes, or until a toothpick inserted into the center comes out clean. After 18 minutes, tent the cake with aluminum foil to prevent over-browning.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
- For the buttercream: Beat the butter on medium speed until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on medium-high speed for about 2 minutes until smooth and fluffy. If needed, add more sugar to thicken or a splash of cream to thin.
- Spread the buttercream evenly over the cooled cake. Garnish with sprinkles if desired.
Nutrition
Notes
Perfect for birthdays or celebrations. The sprinkle cake is delicious on its own or with a light frosting, making it a versatile choice for any occasion.