VANILLA CAKE

2 1/2 cups (325 g) all purpose flour

4 tsp baking powder

1/2 tsp salt

3/4 cup (168 g) unsalted butter, room temperature

1 1/2 cups (310 g) sugar

3 tbsp vegetable oil

1 tbsp vanilla extract

4 large eggs

1 1/4 cups (120 ml) milk

VANILLA FROSTING

1 1/2 cups (336 g) salted butter

1 1/2 cups (284 g) shortening

12 cups (1380 g) powdered sugar

1 tbsp vanilla extract

6-7 tbsp (90-105 ml) water or milk

Violet get icing color

Cornflower blue gel icing color

Sprinkles*

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). Combine the flour, baking powder and salt in a medium sized bowl and set aside. 2. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 min