With homemade vanilla buttercream frosting.
9 tbsp Unsalted butter, softened
3 cups Granulated sugar
1 cup Avocado oil
4 tsp Vanilla exract
2 cups + 2 tbsp All-purpose flour
2 cups Bread flour
4 1/2 tsp Baking powder
1 1/2 tsp Salt
1 1/2 cups Milk
9 Egg whites, at room temperature
1/2 cup Sprinkles
1 pound Unsalted butter, softened
1/2 tsp Salt
6 cups Powdered sugar
6 tbsp Heavy cream
2 tsp Vanilla extract
Preheat the oven to 350 degrees F and prepare two 8-inch round cake pans by generously greasing with butter. Then cut rounds of parchment paper to fit in the bottom of each. Place in each pan, then flip the paper so both sides of it are greased — this makes for extra easy removal from the pan after cooking.
Make the Cake:
Using a stand mixer fitted with a paddle attachment — or using a handmixer — beat the butter on medium-low speed until creamy. Add sugar and avocado oil and beat until all ingredients are well combined, fluffy and creamy, about 2 minutes. Stir in vanilla extract and beat another 15 seconds to incorporate.
In a medium bowl, whisk together your dry ingredients: flours, baking powder and salt.
With the mixer on medium speed, alternate adding the dry mixture and the milk to the butter mixture, one third at a time. Stir until each addition is almost completely incorporated before adding the next round.
In a separate bowl, use a hand mixer with the whisk attachment on high-speed to beat your egg whites. Beat until stiff peaks form, 2-3 minutes. Using a spatula, gently fold your egg whites into your cake mix to preserve as much air as possible. Scrape around the side of the bowl, and then cut down the center to evenly distribute.
Add sprinkles and gently stir until just distributed. Divide the cake batter into your prepared pans.
Bake for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean. For best results, rotate your cake pans halfway through to ensure even baking. Cakes will be a light golden brown and springy to the touch.
Remove cakes from the oven and allow to cool for 10 minutes in the pan. Then turn cakes out of pans and let cool completely on racks.
Make the Frosting:
Meanwhile, make buttercream frosting. With a mixer fitted with a paddle attachment — or with a handmixer — whip softened butter on medium speed until creamy. Add salt and beat again for about 20 seconds. Add powdered sugar one cup at a time, thoroughly incorporating each cup before adding the next.
Add in heavy cream 1 tablespoon at a time and whip for 20-30 seconds between each addition. Add vanilla extract and stir on medium-high speed for 30 seconds.
Assemble the Cake:
Add a dollop of buttercream to the center of your serving plate before placing one layer of your cooled cake on top – this will act like a glue to hold your cake in place.
Apply a layer of frosting to the top of the first cake layer. Top with the second cake layer, and thinly coat the top of that with more frosting. Then apply a thin coat of frosting to all sides of the cake. This is your crumb coat. Place cake in freezer for 10-15 minutes to allow crumb coat frosting layer to set.
Remove and apply your clean, thick layer of frosting around the entire cake.
Top with sprinkles and eat up!