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- 1¾ cups cake flour
- 1¼ cups all-purpose flour
- 1¾ cups granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
- 4 eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles
- For the Vanilla Buttercream Frosting:
- 2 cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2 tablespoons vanilla extract
- Rainbow sprinkles, for decorating
View Full Recipe at Brown Eyed Baker
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