Funfetti Cake (Confetti Cake)

Preheat the oven to 350°F. Grease and lightly flour 3 8-inch round cake pans. Line the bottoms with parchment paper. Lightly grease and flour the parchment paper; set aside.

In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.

Add the egg whites, one at a time, mixing on low speed for 20 seconds after each addition. Beat in the vanilla.

Add the flour, baking powder, and salt to a medium bowl. Stir with a whisk to combine.

Add half the flour mixture to the butter mixture. Beat on low speed until almost fully combined. Add the buttermilk followed by the remaining flour and mix on low speed until just combined.

Carefully fold in the sprinkles.

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake.

Cool for 10 minutes. Remove from pans and cool completely on a wire rack.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.

Gradually add the confectioners’ sugar, one cup at a time. After each addition, beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.

Add the vanilla and salt. Turn the mixer on low speed and slowly add 1 tablespoon at at time of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)

Place one layer on a serving platter. Spread frosting over the top. Repeat with the second layer. Top with the third layer and cover the entire cake with the remaining frosting. Garnish with sprinkles if desired.