Step 1

Preheat oven to 350 degrees. Spray three 8 or 6-inch cake pans with baking spray and line the bottom with parchment paper.

Step 2

In a large bowl mix the 2 ¾ cup cake flour, 1 tbsp baking powder, and ¾ tsp salt.

Step 3

Combine 1 cup buttermilk and 2 tsp vanilla in a bowl

Step 4

In a standing mixer with a paddle attachment, cream the butter and sugar for 5 minutes. The butter should be very pale, light, and fluffy.

Step 5

Alternate adding the dry ingredients and wet ingredients, starting and ending with the dry ingredients. So, you’ll add the mixes for flour, milk, flour, milk, flour. Mix each until barely combined. You do not want to overmix.

Step 6

In a separate bowl (or using the same bowl cleaned very well), whisk the 5 egg whites to stiff peaks.

Step 7

Gently fold ⅓ the egg whites into the batter. Once combined, fold in the remaining egg whites.

Step 8

If adding sprinkles, mix together 1 tbsp flour and ⅓ sprinkles. Then, gently fold into the batter.

Step 9

Pour the batter evenly into the prepared cake pans. Tap on the counter to spread it evenly and release any air bubbles.

Step 10

Bake at 350 degrees for 26-35 minutes, depending on the size of the pan you use. You’ll know it’s done when you can insert a toothpick and it comes out clean and it gently springs back when you touch it.

Step 11

Let cool in the pan for 20 minutes then transfer to a wire rack to finish cooling.

Step 12

Make sure the cakes are completely cool before starting to frost.

Step 13

In the bowl of a standing mixer or using a hand held mixer with a paddle attachment, whip the butter on medium for 2-3 minutes until very light and fluffy.

Step 14

Turn the mixer on low and add powdered sugar. Mix until the powdered sugar is combined with the sugar.

Step 15

Add the vanilla and turn to medium and mix an additional 2-3 minutes until the frosting is light and fluffy.

Step 16

If the frosting is too thick you can add a tbsp or two of milk or cream. If it’s too thin you can add a few tablespoons of additional powdered sugar.

Step 17

Once the cake has completely cooled, frost the cake.

Step 18

This cake works best if you have a cake turntable to assist with frosting. Place a tiny bit of frosting on a cake board in the middle of the turntable and add the first layer. This helps it stick when you are frosting the cake.

Step 19

Add about ½ cup frosting on top of the first layer and spread around evenly. Then add the second layer of cake and add another ½ cup frosting. Add the third layer and then cover the entire cake in a crumb coat, which is a thin layer of frosting that keeps the cake from getting crumbs in the next thicker layer of frosting.

Step 20

Chill the crumb coat in the fridge for at least 20-30 minutes.

Step 21

Once the crumb coat is chilled, add a thick layer of frosting and even it out using a cake smoother/scraper.

Step 22

Using a striped cake scraper, scrape deep grooves into the cake. Chill for a few hours or overnight.

Step 23

Add red food coloring to the remaining buttercream.

Step 24

Cover the cake in red frosting, making sure all the grooves are filled with frosting. You can also add the red frosting to a pastry or ziplock bag with tip cut off, and fill in the groves that way.

Step 25

Using a flat edges cake smoother, start scraping/smoothing away the outer layer of the frosting. It will look messy at first, but keep scraping until you have clean and clear stripes. Make sure to clean the scraper after every ½-1 turn of your cake turntable. This helps keep the cake clean and helps with clean stripes.

Step 26

Keep smoothing the cake until you are satisfied with the stripes.

Step 27

Chill the cake until you are ready to add the drip and decorating.

Step 28

Chop up ½ cup white chocolate melts and add to a microwave safe bowl

Step 29

Add 3 tbsps heavy cream

Step 30

Microwave in 20 second intervals, stirring in between each interval, until the chocolate is melted and smooth.

Step 31

Stir in navy blue food coloring and mix until combined.

Step 32

Let the ganache cool for 15-30 minutes until it is about 85-95 degrees.

Step 33

Once it’s cooled, add to a pastry bag.

Step 34

Cut off the tip of the bag and drip the ganache around the edges of the cake and then fill in the top with the ganache. Smooth the top of the ganache with a cake spatula if needed. You can also pour the ganache directly on top of the cake and let it drip naturally, but you have less control of the drips this way.

Step 35

Once you’ve added the drip you can top with more sprinkles, chocolate covered strawberries and red, white, and blue cookie pops and you're ready to serve!