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Ingredients
    For the cake
  • 3 cups Cake flour
  • 1 tablespoon Baking powder
  • ¾ teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 1 ½ cups C&H® Baker's Sugar™
  • 6 large Egg whites, at room temperature
  • ½ teaspoon Lemon zest
  • ½ teaspoon Almond extract
  • 1 ½ cups Whole milk, at room temperature
  • ¼ cup Vegetable oil
  • ½ cup Rainbow sprinkles
    For the buttercream
  • 6 large Egg whites, at room temperature
  • 2 cups C&H® Baker's Sugar™
  • 1 ½ cups Unsalted butter, at room temperature and cut into 1 tablespoon pieces
  • 2 teaspoons Pure vanilla extract
  • 1/8 teaspoon Salt
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Instructions
Prep Time: 1 hour / Cook Time: 28 minutes / Yields: 1 (8-inch) cake (10-12 servings)
Step 1

Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Set aside.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat butter and sugar at medium-high speed until light and fluffy, about 3-4 minutes.

Step 4

Mix egg whites with lemon zest and almond extract. With the mixer at low speed, add egg white mixture to butter mixture and mix until well incorporated. Scrape sides of the bowl as needed.

Step 5

Mix milk with oil. Add flour mixture into three additions, alternating with milk mixture. Starting and ending with flour mixture. Mix until just combined. Add rainbow sprinkles and fold them into the batter.

Step 6

Divide the batter evenly into the prepared pans. Bake for 26-28 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes. Remove from pans and cool completely. Using a serrated knife, evenly cut each cake into two layers.

Step 7

Prepare the buttercream. In a large, clean bowl, beat the egg whites at medium speed until they begin to foam. Increase the speed of the mixer to medium-high and add sugar, little by little, continue beating until the meringue becomes stiff and shiny.  Add the butter, one tablespoon at a time. Beat until thick and creamy. Add vanilla and salt and beat until incorporated.

Step 8

Assemble the cake. Place 1 cake layer on a serving platter. Spread about ½ cup of buttercream on top. Top with second layer and spread ½ cup of buttercream on top, repeat the process one more time. Cover with top layer. Spread the rest of the buttercream over the top and sides of the cake. Decorate with rainbow sprinkles on top and around bottom of cake.

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