Funfetti Cake for Kids - Quick Homemade Recipe

Instructions:

1. Preheat your oven to 175°C. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed for 30 seconds until combined.
3. Add the 170g of room temperature butter and the neutral oil to the dry ingredients. Mix on low speed until the mixture resembles coarse sand and no large lumps of butter remain, effectively 'waterproofing' the flour.
4. In a separate medium bowl, whisk together the egg whites, sour cream, whole milk, clear vanilla extract, and almond extract until smooth.
5. With the mixer on low, gradually pour half of the liquid mixture into the dry ingredients. Increase to medium speed and beat for exactly 2 minutes to aerate the batter and strengthen the structure.
6. Add the remaining liquid in two batches, mixing for 30 seconds after each addition until the batter is silky and smooth.
7. Remove the bowl from the mixer and gently fold in the 90g rainbow jimmies by hand using a rubber spatula to prevent the colors from bleeding.
8. Divide the batter evenly between the three prepared pans. Bake at 175°C for 30–35 minutes, or until a skewer inserted into the center comes out with a few moist crumbs and the top springs back when touched.
9. Allow cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
10. Prepare the buttercream by beating the 450g of chilled butter for 5 minutes until smooth. Gradually add powdered sugar, heavy cream, and 1g of salt. Whip on high speed until the frosting is velvety and pale.
11. Level the cooled cakes with a serrated knife. Stack the layers with buttercream in between, then frost the top and sides. Decorate with additional sprinkles.