Moist Vanilla Cake Recipe (Reverse Creaming Method)

Ingredients

• 4 ounces milk (to be mixed with the oil)
• 3 ounces canola oil
• 6 ounces milk (to be mixed with the eggs)
• 1 tablespoon vanilla extract (or 1 vanilla bean pod)
• 3 large eggs (room temperature)
• 13 ounces cake flour
• 13 ounces granulated sugar
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces unsalted butter (softened to room temperature but not melted)
• 16 ounces powdered sugar
• 4 ounces pasteurized egg whites
• 2 teaspoons vanilla extract
• 16 ounces unsalted butter (softened to room temperature but not melted)
• 1/4 teaspoon salt
• 1 TINY drop purple food coloring (to offset the yellow color (optional))
• 3 drops electric pink food coloring (for the flowers)
• 1 Tablespoon white sprinkles (for decorating)