Ingredients
- and 3/4 cup s (443 g) cake flour(spooned & leveled)
- teaspoon baking powder
- teaspoon baking soda
- teaspoon salt
- and 1/4 cup s (282 g) unsalted butter, softened to room temperature
- cup s(400 g) granulated sugar
- 1/3 cup(80ml) vegetable oil
- large eggs, at room temperature*
- large egg whites, at room temperature*
- teaspoon s(15ml) pure vanilla extra ct
- and 1/2 cup s (360ml) buttermilk, at room temperature*
- 1/4 cup(135 g) rainbow sprinkles*
- and 1/2 cup s (340 g) unsalted butter, softened to room temperature
- and 1/2 cup s (650 g) confectioners’ sugar
- 1/3 cup(80ml) heavy cream, at room temperature
- teaspoon s(15ml) pure vanilla extra ct(or use clear imitation vanilla extra ct for stark white frosting)
- 1/8 teaspoon salt
- optional:additional sprinkles for garnish
Instructions
- Add the egg whites at the same time as the whole eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake lighter. Though whipping the whites separately does assist in preventing a dense cake, in recent testing, I discovered that removing this whipping step can be offset by 2 other changes to keep the batter light. (Both are next.)
- Decrease the butter and add oil: Previously, the recipe called for 1.5 cups of butter (3 sticks, about 345g), but using all creamed butter in a cake can certainly weigh down the crumb.
- I love using oil in cake recipes because it adds moisture and a delicate texture.
- And I love using butter in cake recipes because of its unparalleled flavor.
- Finding the right proportion of each?
- Now that’s the sweet spot, and I found it by reducing the butter by ¼ cup and adding in ⅓ cup oil in its place.
- Use cake flour: If you want a fluffy and soft bakery style cake, use cake flour.
