Funfetti Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.
4. Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Add the sour cream and mix until combined.
6. With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
7. Gently fold in the sprinkles, being careful not to overmix.
8. Spray a 6 cup Charlotte Cake Pan with baking spray and gently add the batter to the pan.
9. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Cool for 15-20 minutes in the pan before gently turning the cake out of the pan to cool completely on a cooling rack.

Vanilla Buttercream

1. Cream the butter until smooth.
2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.
3. Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Assembly

1. Once the cake has cooled, scoop the vanilla buttercream into a pastry bag fitted with an Ateco 869 or similar piping tip.
2. Hold the pastry bag directly above the cake and apply pressure to pipe stars until the entire center of the cake is filled.
3. Top with sprinkles. Enjoy!