A new and improved version of my Funfetti Cake with moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.
Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.
Heat the cream in a microwave safe bowl for a minute and pour over the chips and stir to melt the chips. You're looking for a pourable consistency.