Created by ellie on August 8, 2019
Step 1: To make the cake: preheat oven to 325 degrees F. Butter and line two 8-inch round cake pans with parchment paper and then butter the parchment and flour the pans; discarding excess flour.
Step 2: In a bowl whisk together the dry ingredients (flour - salt). In a small bowl combine the milk and vanilla.
Step 3: Using a mixer fitted with the paddle attachment at medium-high speed beat the butter and sugar until light and fluffy (a few minutes) and then reduce heat to low and add the egg and the egg whites, beating until smooth (a minute or so); add half of the flour mixture and then the milk mixture and finally the remainder of the flour mixture, beating to blend after each addition. Using a spatula mix in sprinkles.
Step 4: Divide batter between the pans and bake for 20-30 minutes or when cakes test done by using the toothpick test(toothpick inserted in center comes out clean with no batter clinging to the pick).
Step 5: Transfer pans to wire rack and let cool completely -- this will take 4 hours and then turn cakes out of pans.
Step 6: To make the frosting -- using a mixer fitted with the paddle attachment beat the cream cheese, butter and salt together at medium speed for 2 minutes. Reduce speed to low and add sugar and beat until smooth. Beat in the vanilla. Keep refrigerated until ready to use.
Step 7: Turn cooled cakes out of pans and using a bread knife cut off any domed or uneven parts to make sure the cakes are flat on top. Place one of the cakes on a platter cut side up and using a spatula post the top; stack the other layer on top, cut side down and frost cake with the rest of the frosting.
Step 8: Place a baking sheet under the patter and then sprinkle the top with a layer of sprinkles and toss remaining sprinkles on the sides of the cake; repeat with all sprinkles that fall.
Step 9: Refrigerate cake for 30 minutes or longer.