Ingredients
Equipment
Method
Step 1: Prepare Your Cake Layers
- Preheat your oven to 350°F (175°C). Grease your quarter sheet pan and line it with parchment paper. In a mixing bowl, combine the granulated sugar, light brown sugar, cake flour, baking powder, and kosher salt. Mix these dry ingredients together until well combined.
- In another bowl, whisk together the grapeseed oil, clear vanilla extract, and unsalted butter until smooth. Gradually add the dry ingredients to this mixture, mixing until just combined. Fold in the rainbow sprinkles.
- Pour the batter into your prepared pan, spreading it evenly. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Make the Cake Base
- In a clean bowl, mix together the granulated sugar and light brown sugar with the eggs until light and fluffy. Add the buttermilk, grapeseed oil, and clear vanilla extract. Mix until well incorporated.
- Sift together the cake flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the rainbow sprinkles.
- Divide the batter equally between two 6-inch round cake pans. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Step 3: Prepare the Frosting
- In a mixing bowl, beat together the unsalted butter and vegetable shortening until creamy. Add the cream cheese, glucose, corn syrup, and clear vanilla extract. Mix until smooth.
- Gradually add in the powdered sugar, kosher salt, a pinch of baking powder, and a pinch of citric acid. Mix until well combined. If the frosting is too thick, add in milk, a little at a time, until you reach your desired consistency.
Step 4: Assemble Your Cake
- Once all layers are completely cooled, place one of the 6-inch cake layers on a cake board or plate. Using the cake ring, encircle the cake layer. Spread a layer of frosting on top, then add the second cake layer. Repeat this process until all layers are stacked, adding frosting in between each layer.
- Spread a thin layer of frosting all over the cake to create a crumb coat. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
- Once chilled, apply a final layer of frosting over the entire cake. Decorate the top and sides with the remaining sprinkles.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to five days.
- Freeze individual layers tightly wrapped for up to a month; thaw in the refrigerator before frosting.
- Experiment with flavors by adding lemon zest or different extracts.