425 grams granulated sugar (2 cups plus 2 tablespoons)
250 grams cake flour (2 cups)
75 grams all purpose flour (2/3 cups)
2¼ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
12 ounces buttermilk, at room temperature (1½ cups)
4 large eggs
3 ounces vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste
½ cup rainbow sprinkles
Instructions
Preheat your oven to 350* F. Grease and lightly flour 3 8" round pans, or line a half sheet pan with parchment and spray it with non stick spray
In a bowl or large measuring cup, combine the buttermilk, eggs, vegetable oil and vanilla and whisk until smooth. Set aside
In the bowl of your stand mixer combine the sugar, cake flour, all purpose flour, baking powder, baking soda and salt. Whisk to combine the dry ingredients
Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain
Add ¼ of the liquid ingredients to the dry ingredients and blend on low to combine
Raise the mixer to medium high speed and beat for 2 minutes, scraping the bowl and beater half way through beating
Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl
Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes
Fold in the rainbow sprinkles
Divide the batter into the pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it
Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely
Recipe by Baking With Dan at https://www.bakingwithdan.com/confetti-celebration-cake/