Step 1

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.

Step 2

In a bowl, whisk together ½ cup buttermilk and oil.

Step 3

In another bowl, whisk together remaining buttermilk, egg whites, and vanilla extract.

Step 4

In a bowl, whisk together flour, Splenda Sweetener, baking powder, baking soda, and salt. Add butter and mix with an electric mixer on low speed until mixture resembles coarse sand.

Step 5

Add buttermilk-oil mixture and mix on low speed to blend. Add egg white mixture, one-third at a time, blending well after each addition. Add sprinkles and mix to distribute evenly in batter.

Step 6

Pour batter into prepared pans. Bake for 30–35 minutes until a wooden pick inserted into center of cake comes out clean.

Step 7

Cool cakes in pans slightly, then run a thin metal spatula around rim to loosen cakes. Transfer to a wire rack to cool completely before frosting as desired.