Ingredients
- yield:1 (9-inch) 3-layer cake
- 1 1/2 cups butter (3 sticks), softened
- 2 cups sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup multicolored sprinkles
- Sweet Cream Frosting (recipe follows)
- Garnish: multicolored sprinkles
- SWEET CREAM FROSTING
- Yield: approximately 6 cups
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup unsalted butter, softened
- 8 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 . In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Reduce speed to lour, gradually add confectioners' sugar, vanilla, and sour cream. Beat until smooth.
Preparation
Step 1
1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside.
2. In a large bowl, combine butter and sugar. Beat at medium speed with
an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
3. la a small bowl, stir together flour, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture In thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat until well combined, Stir in vanilla and sprinkles.
4. In a medium bowl, using clean beaters, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold egg whites Into batter, one-third at a time. Divide batter evenly among prepared pans.
5. Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
6. Spread Sweet Cream Frosting between layers and on top and sides of cake. Garnish with sprinkles, if desired.