My girls love sprinkles and for my daughters birthday I made this cake.  It was soft, fluffy and bursting with flavor.  Each bite had colorful sprinkles to enjoy! To go along with the cake I made this butter/cream cheese frosting that I use all the time.

Ingredients:

Cake:

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pans
• 1 1/2 cups all-purpose flour, plus more for dusting 
• 2 3/4 cups cake flour 
• 1 tablespoon plus 1/4 teaspoon baking powder 
• 1 1/4 teaspoons kosher salt 
• 2 1/4 cups sugar 
• 6 large egg whites 
• 2 tablespoons vanilla extract 
• 1 1/2 cups whole milk 
• 1 cup plus 2 tablespoons rainbow sprinkles 

Frosting: (I would double the recipe for the frosting)

• ½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
• 3 ounces cream cheese, softened to room temperature
• 16 ounces powdered sugar (about 3 ½ cups)
• ¼ cup heavy cream1 teaspoon pure vanilla extract
• food coloring (optional)

Directions:

Special equipment: two or three 8-inch cake pans

For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the pans with parchment paper, then butter the parchment. Dust with flour, tapping out the excess.

Whisk together the all-purpose and cake flours, baking powder and salt in a medium bowl. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg whites 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Beat until just incorporated. Fold in the sprinkles.

Divide the batter evenly among the pans and bake the cakes until golden at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and cool 15 minutes. Turn the cakes out of the pans and return to the racks to cool completely.

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Trim the tops of the cooled cake layers with a knife so they are flat. Place the bottom layer on a cake stand or platter and spread evenly with about 1 cup of the frosting. Place the second layer on top of the first. Spread evenly with about 1 cup frosting. Place the remaining layer on top of the second layer. Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create large swirls. Decorate with sprinkles as desired.

Cake recipe from Pioneer Woman and my favorite frosting