Step 1

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Step 2

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Step 3

Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Step 4

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Step 5

Add half of the dry ingredients to the batter and mix until mostly combined.

Step 6

Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.

Step 7

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Step 8

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Step 9

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Step 10

To make the frosting, beat the butter and shortening together until smooth.

Step 11

Slowly add half of the powdered sugar and mix until smooth.

Step 12

Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.

Step 13

Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.

Step 14

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Step 15

Place the first cake on a serving plate or a cardboard cake round.

Step 16

Spread about 1 cup of frosting evenly on top of the cake.

Step 17

Add the second layer of cake and another cup of frosting.

Step 18

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.

Step 19

Press sprinkles into the sides of the cake

Step 20

Color the remaining frosting to your desired shade. I used a mix of purple and cornflower blue gel icing color.

Step 21

Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.

Step 22

Add a few more sprinkles to the top of the cake. Store in an air-tight container. Cake is best for 3-4 days.