×1
My favourite.
Preheat the oven to 350°F (175°C).
In a stand mixer, cream together the butter, shortening, sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the buttermilk, oil, and vanilla extract. Slowly stream this mixture into the batter while mixing.
In another bowl, whisk together the cake flour, 1 cup of sprinkles, baking powder, and salt. Gradually add this to the wet ingredients until just combined.
Divide the batter evenly between two greased and lined 9 x 13 [quarter-size] sheet pans.
Sprinkle the remaining 1/4 cup of sprinkles on top and bake for 30-35 minutes, or until a toothpick comes out clean.
In a small bowl, mix together the whole milk and vanilla extract. Set aside.
Preheat the oven to 300°F (150°C).
Using a hand mixer, combine the sugar, cake flour, light brown sugar, sprinkles, baking powder, and salt.
Add the oil and vanilla extract, mixing until small clumps form.
Spread the mixture onto a lined sheet pan and bake for 20 minutes. Let cool completely before using.
In a stand mixer, beat together the butter, shortening, and cream cheese until fluffy.
Add the corn syrup and vanilla extract, mixing until combined.
Gradually add the confectioners’ sugar, salt, baking powder, and citric acid, mixing until fluffy and bright white.
Place the first layer of cake on a serving platter.
Brush half of the milk soak over the cake layer.
Spread a quarter of the fluffy frosting over the soaked cake.
Sprinkle a cup of cake crumbs over the frosting, pressing lightly to adhere.
Repeat the process with the second layer of cake, soaking it with the remaining milk soak and topping with the rest of the frosting.
Finish with another cup of cake crumbs on top.
Freeze the assembled cake for at least 2 hours before serving.