Momfessionals: Funfetti Cake

I made this funfetti cake a couple of weeks ago for our Christmas in July movie night and OH MY WORD you guys... it is ridiculously good! I made it with Christmas colored sprinkles but you could EASILY use any colored sprinkles to customize it - I think these rainbow jimmies would be SO CUTE for a birthday.

Here's what you'll need for the cake:

- 2 sticks unsalted butter

- 2 cups all-purpose flour

2 cups cake flour, sifted

- 1 teaspoon baking soda

- 1 1/2 teaspoon baking powder

- 1 1/2 teaspoon fine sea salt

- 1 cup sour cream, room temperature

- 1 cup buttermilk, room temperature

- 2 cups granulated sugar

- 1/4 cup and 1 tablespoon brown sugar, lightly packed

- 4 large eggs, room temperature

- 1 tablespoon vanilla extract

- 1 teaspoon almond extract

- 3/4 cup sprinkles (use the long "jimmy" kind... not the nonpareils)

What You'll Need for the Frosting

- 1 stick unsalted butter, room temperature

- 4 ounces cream cheese, room temperature

- 1 1/2 teaspoons vanilla extract

- 1/2 teaspoon fine sea salt

- 4 cups powdered sugar, sifted

- a few tablespoons milk or heavy cream, as needed

Step 1 - Preheat the oven to 350°F. Line a 12×17-inch metal half sheet pan with parchment paper and generously spray with nonstick cooking spray, making sure to spray the edges of the pan. Set aside.

Step 2 - In a microwave-safe bowl, heat butter until melted. Set aside, cooling until just warm

Step 3 - In a medium-sized bowl, whisk together all-purpose flour, sifted cake flour, baking soda, baking powder and salt. Set aside. I don't have a sifter, so I just use a big metal whisk and whisk everything to get the lumps out.

Step 4 - In a 2-cup measuring glass or medium-sized bowl, gently whisk together the sour cream and buttermilk. Set aside.

Step 5 - In the bowl of an electric stand mixer fitted with the paddle attachment, add the melted butter and both sugars. Cream together on medium speed for 2 minutes, until light and creamy. Add eggs one at a time, blending on medium-low speed after each addition until just combined, then scrape down the sides of the bowl. Add the vanilla and almond extract, and mix on medium-high speed until light and fluffy.

Step 6 - Alternating between wet and dry ingredients, add half of the sour cream/buttermilk mixture and half of the flour mixture to the mixer, mixing on medium-low speed after each addition until just combined. Repeat this step twice. Be careful not to overmix. Scrape down the sides and bottom of the bowl

Step 7 - Using a spatula, gently fold in the sprinkles. Pour the batter onto the prepared baking sheet and smooth out evenly. Bake the cake for 20-22 minutes, or until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the cake come to room temperature before frosting.

Step 8 - While the cake is baking, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese. Mix together on medium-high speed until light, creamy and smooth, about 3 minutes. Scrape down the bowl, then add in the vanilla and salt and mix until just combined. Add in the sifted powdered sugar one cup at a time, scraping down the sides of the bowl to prevent any clumps. Beat on medium-high speed for about 1 minute, until light and fluffy. If your frosting is too thick to spread easily, add 1-2 tablespoons of heavy cream or milk and mix on medium-high speed until combined.

Step 9 - Spread frosting evenly over the cooled cake with an offset spatula, then top with festive sprinkles.