1-Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing, flouring, and lining with parchment paper.

2-Sift together the flour, baking powder, and salt; set aside to ensure even rising.

3-Beat sugar, butter, and oil on medium speed until smooth and creamy for a perfect base.

4-Add egg whites in three parts, mixing on low until combined each time, then add vanilla extract and beat until fluffy.

5-Alternately add the flour mixture and buttermilk to the batter, mixing well and scraping the bowl between additions to avoid lumps.

6-Fold in the rainbow sprinkles gently to keep their colors bright and prevent bleeding.

7-Divide batter evenly into prepared pans, tap to release air bubbles, and bake for 32 to 38 minutes, rotating pans halfway through for even baking.

8-Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely, which takes about 1 hour.

9-Beat butter and salt until very soft and smooth, then gradually add powdered sugar with the mixer on low speed. Add heavy cream as needed for a creamy consistency, beat in vanilla extract, and increase speed to medium until smooth and fluffy. This step adds that irresistible topping to your Funfetti Cake.

10-To assemble, place one cake layer on a stand and spread frosting evenly over the top to the edges. Repeat with the remaining layers, then reserve 1 cup of frosting to pipe decorative dollops on top using a star tip. Spread the remaining frosting over the entire cake and press sprinkles onto the lower sides, garnishing the top with more sprinkles for a festive finish. For additional inspiration, here’s an external resource: Baker by Nature’s Funfetti Cake Recipe that offers more tips.