• Preheat the oven to 350F and spray 3 8” round cake pans with baking spray and set aside.
• In a medium size bowl combine the 3 1/4 cup cake flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Whisk until combined. Set aside.
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  In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute on medium speed. Scrape down the bowl and add the 2 cups of sugar. Mix on medium speed for 2 minutes until light and fluffy.
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  Scrape down the bowl and add the 2 eggs, 4 egg whites and 1 1/2 tbsp vanilla extract. Mix for 1 minute on medium speed.
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  Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
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  Add in 1 cup of the sprinkles and mix by hand until combined.
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  Evenly divide the batter into the 3 pans and bake for 35 minutes or until the cake edges break away from the pan.

Cool and make the funfetti buttercream.

• Add the 1 cup butter and 3 cups powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed working up to medium as the mixture combines. Mix on medium for 1 minute.
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  Change the speed to low and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on low-medium speed for 1 minute.
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  Add in the ½ cup sprinkles and mix by hand until combined.
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  Assemble the cake- fill and stack the cake with the frosting, then frost the outside of the cake. Add more sprinkles for garnish if desired!