Ingredients
Method
- Set the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them.
- Whisk the flour, baking powder, baking soda, and salt together, then set the mixture aside.
- Cream the butter and sugar for 3 to 4 minutes until the mixture is light, fluffy, and pale.
- Incorporate the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients in three separate additions, alternating with the milk and sour cream, and mix gently.
- Gently fold the rainbow sprinkles into the batter as the final step.
- Distribute the batter evenly between the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool completely before you begin the frosting process.
- Whip the butter until creamy, gradually add the powdered sugar, and then mix in the vanilla, salt, and cream until smooth.
- Assemble the cake by spreading buttercream between each tier and smoothing the exterior sides.
- Drizzle melted white chocolate over the top and allow it to drip down the sides naturally.
- Finish the cake by adding rainbow sprinkles and crushed cookies for extra texture.
Nutrition
Notes
Sprinkle Selection: I always stick to rainbow jimmies for the batter because those tiny round nonpareils tend to bleed their color and turn the whole cake a murky gray.
Temperature Matters: I've found that using room temperature eggs and sour cream is non-negotiable for getting that