The Confetti Cake

1. Grease two 9″ cake pans and line the bottom with parchment paper. Then dust the bottom and sides with flour. Preheat the oven to 350° F.
2. In the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking soda, and baking powder until combined. Add in the butter and pulse until in starts to get incorporated into the dry ingredients. Then with the mixer of low, slowly add the milk and then the sour cream until combined.
3. With the mixer on low, add the egg whites and vanilla extract. Then beat the batter on high for a minute. Add the sprinkles and mix in by hand with a spatula.
4. Pour the batter into the two cake pans evenly. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool completely in the pans while sitting on a wire rack. When the cakes are cool, start on the frosting.

The Cream Cheese Frosting

1. In the bowl of a stand mixer, beat the cream cheese and butter on high until fully combined. Add in the powdered sugar 1 cup at a time and mix on low until combined after each addition. Then with the mixer on low, add in the vanilla extract and mix until combined.

Putting it all together

1. If the cakes are not completely flat on top, cut off just a little bit of each cake to create a flat top.
2. On the first cake, add the desired amount of frosting for the filling. Spread it evenly on top.
3. Add the second cake layer on top and press gently press down.
4. Add a crumb coating with some of the frosting to the cake and then refrigerate the cake for 20 minutes.
5. Once chilled, ice the rest of the cake with the remaining frosting. Top with extra sprinkles.