Ingredients:

  • 375g cake flour
  • 350g granulated sugar
  • 12g baking powder
  • 3g fine sea salt
  • 225g unsalted butter, room temperature, cubed
  • 240ml whole milk
  • 120ml neutral oil
  • 5 large egg whites
  • 10ml clear vanilla extract
  • 90g rainbow jimmies
  • 450g unsalted butter, softened
  • 900g powdered sugar
  • 45ml heavy cream
  • 5ml clear vanilla extract
  • 2g salt

Instructions:

  1. Preheat your oven to 175°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and sea salt. Mix on low to combine.
  3. Perform the reverse creaming method: Add the 225g of cubed butter to the dry ingredients. Mix on low speed until the mixture resembles fine, moist crumbs and no large butter chunks remain.
  4. In a separate jug, whisk together the milk, oil, egg whites, and 10ml of clear vanilla extract.
  5. With the mixer on low, slowly pour the liquid mixture into the crumb mixture. Increase to medium speed and beat for about 1 minute until the batter is smooth and aerated.
  6. Gently fold in the rainbow jimmies by hand using a spatula to prevent the colors from bleeding.
  7. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
  8. To make the icing, beat 450g softened butter until smooth. Gradually add powdered sugar, heavy cream, vanilla, and salt. Whip on high for 3-5 minutes until light and fluffy.
  9. Allow cake layers to cool completely before frosting. Stack layers with buttercream in between and finish with extra sprinkles on top.