Categories: Dessert
Ingredients
- 1 cup unsalted butter, room temp
- 1/3 cup vegetable oil
- 1 3/4 cups sugar
- 3 large eggs, room temp
- 3 large egg whites, room temp
- 1 tbsp. vanilla extract
- 3 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temp
- 1/4 cup rainbow sprinkles
- Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 1/2 cups confectioners' sugar, sifted
- 3 tbsp. heavy whipping cream
- 2 tsp clear vanilla extract
- Soft pink gel or paste food coloring
Directions
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eheat oven to 325. Grease a 13×9-inch baking dish. In a large bowl, cream butter, oil, and sugar until light and fluffy, 5 to 7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
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Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
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For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream, vanilla, and food coloring. Beat until light and fluffy, 5 to 7 minutes. Spread over cake and sprinkle with additional sprinkles.