It’s always more fun (and fulfilling!) to DIY. Today, we’re making an artificially delicious childhood treat a little bit more authentic
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 large egg whites
- 2 tablespoons clear imitation vanilla
- 6 tablespoons vegetable oil
- 2 1/2 cups cake flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup whole milk
- 2/3 cup plus 1 tablespoon sprinkles
- 2 cups (or 4 sticks) unsalted butter, at room temperature
- 2 teaspoons clear imitation vanilla
- 3 cups powdered sugar, or to taste
- 1 pinch salt
- Preheat oven to 350°F. Grease two 8-inch cake pans. Cut out circles of parchment paper and line the bottom of the pans, then lightly spray the parchment with nonstick baking spray.
- With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until the mixture is fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
- In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer running on low speed, add this to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in the 2/3 cup of sprinkles.
- Divide the batter evenly between the pans. Sprinkle the remaining tablespoon of sprinkles over the top of the batter, then bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 25 minutes.
- Let the cakes cool for a few minutes in the pans, then flip them onto a cooling rack and allow them to cool completely before frosting.