– 1 ¾ cup All-purpose flour – 1 teaspoon Baking powder – ½ teaspoon Salt – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – ¾ cup White granulated sugar – ⅛ cup Sour cream room temperature – ½ tablespoon Clear vanilla – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ½ cup Rainbow Jimmie sprinkle – 8 oz Cream cheese room temperature – 1 ½ cups Unsalted butter slightly cold – 6 cups Powdered sugar sifted – 1 cup Cocoa powder – 1 teaspoon Pure vanilla extract – ¼ cup Heavy cream – Extra sprinkles for decorating
Preheat the oven to 350°F. Nonstick baking spray three 6-inch cake pans. Spray again and line bottoms with paper.Mix flour, baking powder, and salt. Set aside. Mix butter, oil, and sugar. Beat high for 3 minutes.
1
Mix sour cream with vanilla. Combine. Add eggs and mix.Add ⅓rd dry ingredients and half buttermilk. Mix. Stir in another ⅓rd of dry ingredients and remaining buttermilk. Finish using dry ingredients. Mix and scrape bowl 10 seconds.
2
Add sparkles and stir with a rubber spatula. Divide batter into three cake pans.Bake 23-25 minutes. When a toothpick comes out clean, the cake is done. Set the cake in the pan for 10 minutes. Transfer to a cooling rack. Allow cakes to cool fully.
3
Cool butter on the counter for 30 minutes. Sift sugar and cocoa powder while sitting.Mix butter and cream cheese for 2 minutes on high. Very light and smooth. Add sugar and cocoa powder gently. Bowl scrape.
4
Beat vanilla and heavy cream until creamy.Pipe frosting on the cake board/plate. This binds frosting.Place the first cake layer underside down. Add ¾ cup of frosting to the cake. Repeat layer 2. Last layer, bottom up.
5
Smooth cake sides. Cover the cake with light icing. It should have cake peeks. Freeze for 15 minutes to seal crumbs.
6
Finish frosting the cake. Freeze 5 minutes. Sprinkle the bottom of the cake. Decorate with additional icing. Add more sprinkles to the cake.
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