Averie Cooks

Make the Cake:
2 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
3 In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
4 In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
5 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
6 Gently stir in the sprinkles, taking care not to overmix or they could bleed.
7 Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
8 Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.
Make the Vanilla Buttercream Frosting:
11 To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
12 Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
13 Evenly sprinkle the sprinkles before slicing and serving.