Rainbow Sprinkle Cake Recipe – Sunset Magazine

Ingredients

• 3/4 cup unsalted butter, at room temperature, plus more for pans
• 1 3/4 cups sugar
• 5 large egg whites, at room temperature
• 2 teaspoons vanilla extract or seeds scraped from 1 vanilla bean
• 2 3/4 cups cake flour, plus more for pans
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups 2% buttermilk, at room temperature
• 1/4 cup plus about 1 tbsp. multicolored nonpareils (candy sprinkles)
• Pink Buttercream