Vanilla Doughnut Cake | Williams Sonoma

Ingredients

• 1 1/2 cups (5 oz./120 g) super-fine almond flour, plus more as needed
• 1 1/2 cups (6 oz./185 g) confectioners’ sugar, plus more as needed
• 2 tsp. almond or vanilla extract
• 1 tsp. rose water (optional)
• 1 egg white
• Pink food coloring as needed
• 3 cups (15 oz./470 g) all-purpose flour, plus more for dusting
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. kosher salt
• 1 cup (8 oz./250 g) unsalted butter, at room temperature, plus more for greasing
• 2 cups (1 lb./500 g) granulated sugar
• 2 eggs plus 2 egg yolks
• 1 Tbs. vanilla extract
• 2 cups (16 fl. oz./500 ml) buttermilk
• 3 cups (1 1/2 lb./750 g) unsalted butter, at room temperature
• 4 1/2 cups (18 oz./560 g) confectioners’ sugar
• 1/4 tsp. kosher salt
• Pink, brown and yellow food coloring, as needed
• <br> 1 tsp. light corn syrup
• Rainbow sprinkles for sprinkling