Ingredients
3¾cupscake flour,spoon & leveled
¾tspbaking powder
¾tspbaking soda
1tspsalt
1½cupsunsalted butter,softened to room temperature
1¾cupsgranulated sugar
4large eggs,at room temperature
2large egg whites,at room temperature
3tsppure vanilla extract
1½cupsbuttermilk,at room temperature
½cupsprinkles,blue or pink
food coloring,blue or pink, 2 drops
1¾cupsunsalted butter,softened to room temperature
7cupsconfectioner’s sugar
6tbspheavy cream
1tsppure vanilla extract
¼tspsalt
Preparation
Preheat oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 4 to 5 minutes until creamed together.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. At medium-high speed, add 1 whole egg at a time, beating well after each addition.
Beat in the 2 additional egg whites and the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.
Do not overmix this batter.
There will be just over 6 cups of batter total. Transfer just over 2 cups of it to a separate bowl. Tint that batter pink or blue with food coloring. Gently stir the sprinkles into the remaining 4 cups of batter.
Pour/spread batter evenly into prepared cake pans.
Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting.
Finish with the third cake layer and spread the remaining frosting all over the top and sides. Use any leftover frosting for piping decoration. For a neat cut, refrigerate for 1 to 2 hours before slicing.
Cover and store leftover cake at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.
