Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans and line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk together the sugar, sour cream, oil, eggs and vanilla. Stir in the dry ingredients until smooth. Add the sprinkles and mix gently.
- Divide the batter between the two prepared pans in an even layer. Bake for 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 1 hour on a wire rack.
Frosting
- In a bowl, cream the butter and icing sugar with an electric mixer. Add the cream cheese and vanilla. Whisk until creamy and smooth.
Assembly
- Unmould the cakes. Place one cake on a serving dish. Using an offset spatula, cover the cake with half of the icing. Cover with the second cake. Top the surface of the cake with the remaining icing. Decorate with more sprinkles. The cake will keep for 3 days, covered, in the refrigerator. Let sit out at room temperature before serving.
Chef’s tip
Sour cream is a great tool for baking moist cakes that stay tender for a few days. It can be replaced with 10% yogurt (or a lighter yogurt) for a similar result.