Ingredients
Scale
- 3 cups all-purpose flour (360 grams)
- 1 ½ teaspoons baking powder (6 grams)
- ¾ teaspoon baking soda
- ¾ teaspoons kosher salt
- 1 ½ cups unsalted butter, room temperature (339 grams)
- 2 cups granulated sugar (400 grams)
- 6 egg whites, room temperature (210 grams)
- 1 ½ cups milk, room temperature (341 grams)
- ¾ teaspoon almond extract (3 grams)
- 1 ½ cups rainbow sprinkles (288 grams)
- 1 cup unsalted butter, room temperature (226 grams)
- 1 cup vegetable shortening (184 grams)
- 5 ½ cups powdered sugar (622 grams)
- 2–3 tablespoons heavy cream, room temperature (28–43 grams, as needed)
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon almond extract (1 gram)
- ½ cup rainbow sprinkles for topping (96 grams)
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat together butter and granulated sugar until creamy.
- Mix in egg whites, milk, and almond extract until smooth.
- Gradually add dry ingredients and fold in rainbow sprinkles.
- Divide batter between pans and bake for 40 minutes.
- Cool cakes on a wire rack for 10-15 minutes.
- Beat frosting ingredients until light and fluffy.
- Layer cakes with frosting and top with sprinkles.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Avoid overmixing the batter to maintain lightness.
Use high-quality sprinkles for the brightest colors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 32
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 2
- Cholesterol: 40