Ingredients
For vanilla cake:
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
1 tablespoon pure vanilla extract
5 large egg whites, at room temperature
1 tablespoon pure vanilla extract
2 ½ cups cake flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup FAGE Sour Cream
1 cup whole milk, at room temperature
½ cup rainbow sprinkles, for topping
For vanilla buttercream:
1 ½ cups (3 sticks) unsalted butter, at room temperature
6 cups confectioners’ sugar, sifted
¼ cup FAGE Sour Cream
2 teaspoons pure vanilla extract
½ teaspoon kosher salt
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Steps
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan with non-stick cooking spray or melted butter. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth and creamy, about 2 minutes.
- With the mixer on medium-high speed, add in the egg whites. Once incorporated, beat in the vanilla. Scrape down the sides of the bowl.
- Add in the sifted flour, baking powder, baking soda and salt. Mix on low speed until just combined.
- With the mixer on low, slowly beat in the FAGE Sour Cream and milk until just combined, being careful not to overmix.
- Fold everything together using a rubber spatula and transfer to the prepared cake pan.
- Bake for about 20-22 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before frosting.
- Meanwhile, make your buttercream: Using an electric mixer, beat the butter until light and fluffy, about 1-2 minutes. Slowly add in the sifted confectioners’ sugar, about ½ cup at a time. Once all of the sugar has been added, beat in the FAGE Sour Cream, vanilla and a pinch of salt. Beat on low until just combined, then increase the speed to medium-high.
- Continue mixing on medium-high speed for about 3-4 minutes more, until the buttercream is light and fluffy.
- Once cooled, frost cake with a thick layer of sour cream buttercream. Top with a generous sprinkle of rainbow sprinkles, slice and serve!
