Funfetti Cake

• Cake
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 large egg whites
• 2 tablespoons clear imitation vanilla (I use McCormick's --see headnote)
• 6 tablespoons vegetable oil
• 2 1/2 cups cake flour (see headnote)
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup whole milk
• 2/3 cup plus 1 tablespoon sprinkles (see headnote)
• Frosting
• 2 cups (or 4 sticks) unsalted butter, at room temperature
• 3 cups powdered sugar, or to taste
• 2 teaspoons clear imitation vanilla
• 1 pinch salt

1. Preheat oven to 350u0b0 F. Grease two 8-inch cake pans. Cut out circles of parchment paper and line the bottom of the pans. Lightly spray the parchment.
2. With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
3. In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer running on low, add this to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in the 2/3 cup of sprinkles.
4. Divide the batter evenly between the pans. Sprinkle the remaining tablespoon of sprinkles over the top and bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 25 minutes.
5. Let the cakes cool for a few minutes in the pans and then flip them onto a cooling rack to cool completely before frosting.
6. To make the colorful bunting, knead food coloring (liquid or gel) into marzipan, cut out triangles, and stick them onto the cake.
7. Beat together the butter and sugar until creamy. Add the vanilla and salt and mix to combine. Taste and add more sugar, if desired.
8. Frost your cake and enjoy!

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Taken from food52.com/recipes/30792-funfetti-cake (may not work)