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- 3 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 Tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 cup buttermilk
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup sprinkles, plus more for garnish
- For the Buttercream Frosting:
- 20 tablespoons (2 1/2 sticks) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 tablespoons cold heavy cream
View Full Recipe at Pennies on a Platter
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