Vanilla Mini Cake (Valentines)

Vanilla Mini Cake with Valentines Sprinkles

Yield: 1 4-inch cake
Oven Temperature: 350℉

Ingredients:

For the cake:

• 1/4 c. + 2 tbsp. salted butter, softened
• 1/2 c. sugar
• 1 1/2 eggwhites (just try your best to split the second eggwhite)
• 1 tbsp. vanilla
• 1/2 c. + 1/3 c. cake flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/4 c. sour cream
• 1/4 c. whole milk

For the frosting:

• 4 oz. cream cheese
• 4 tbsp. salted butter
• 1-2 c. powdered sugar
• 1 1/2 tsp. vanilla
• 1-3 tsp. milk (optional)
• Sprinkles (optional)

Instructions:

1. Preheat the oven to 350℉ and line two 4" cake pans with parchment paper.
2. In a medium-sized mixing bowl, cream together the butter and sugar until light and fluffy. Add in the egg whites, one at a time, and then beat in the vanilla.
3. Without stirring, sift in the cake flour, baking powder, and baking soda. Still, do not stir. Add the sour cream and whole milk, and then stir until just combined. 
4. Separate the cake batter evenly between the two prepared cake pans. Bake in the oven for 15-18 minutes or until a toothpick comes out of the center of the cake clean. Do not over-bake. Remove the rounds from the cake pans and cool completely on a wire rack.
5. After the cakes have cooled, make the frosting by creaming together the cream cheese and butter until light and fluffy. Beat in the powdered sugar one cup at a time until you reach your desired sweetness. Stir in the vanilla and, if you would like, one to three teaspoons of milk.
6. To assemble the cake, start by leveling off each cake round using a sharp bread knife. Slice each round in half horizontally so that you have four thin layers of cake.
7. Place the first cake layer on a plate or serving tray. Spread a thin layer of frosting on top of the first layer. Add additional second, third, and fourth layers of cake, spreading each top layer with frosting. Spread across the top of the cake and around the sides. Add sprinkles (if you would like) and eat.