Ingredients:

  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) vegetable oil
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2 ¾ cups (340g) all-purpose flour
  • 1 tbsp (10g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (60g) rainbow sprinkles (jimmies)
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (30g) rainbow sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
  2. Cream the softened butter and granulated sugar together until the mixture is pale and fluffy.
  3. Beat in the vegetable oil, then add eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour, mixing on low speed just until combined.
  6. Gently fold in the rainbow sprinkles using a rubber spatula to avoid bleeding.
  7. Divide the batter evenly between the pans and bake for 25-30 minutes until the center springs back when touched.
  8. Allow cakes to cool completely on a wire rack for 2 hours.
  9. Whip together the buttercream butter, powdered sugar, heavy cream, and vanilla extract until light and airy.
  10. Fold in the sprinkles to the frosting.
  11. Layer the first cake, apply a generous amount of buttercream frosting, top with the second cake, and coat the entire exterior in a smooth finish.