Ingredients

• 2 1/2 cups cake and pastry flour
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 cup unsalted butter , softened, plus more for the pans
• 1/2 cup vegetable shortening , at room temperature
• 1 3/4 cups granulated sugar
• 2 tbsp vanilla
• 1 large egg
• 1 cup ice-cold water
• 1/2 cup whole 3.25% milk
• 1/2 cup buttermilk
• 1 cup rainbow sprinkles
• 3 large egg whites , at room temperature
• 1/4 tsp cream of tartar

Very Vanilla Frosting

• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 1 1/2 cups 3.25% milk
• 1/3 cup 35% cream
• 1 1/2 cups unsalted butter , softened but cool, cut into small pieces
• 1 1/2 tsps vanilla paste
• 1 tsp vanilla
• 1 to 1 1/4 cups rainbow sprinkles , for garnish

Directions

Cake

Very Vanilla Frosting

Assembling the Cake

Tip

This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days, then let it sit at room temperature for at least 2 hours before serving.

Recipe originally from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations by Matt Lewis, Renato Poliafito and Brian Kennedy