Funfetti Cake

Preheat the oven to 350℉ (176℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment circles.
In a medium mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until it is light, pale, and creamy. Add in the egg whites, sour cream, vanilla extract, and almond extract, and mix until well combined and smooth.
Alternate adding the dry ingredients and the milk to the butter mixture, mixing on low speed in between each addition (⅓ dry ingredients, ½ milk, ⅓ dry ingredients, ½ milk, ⅓ dry ingredients). Scrape the sides and bottom of the bowl as needed. Mix until the batter is combined and smooth but do not over mix the batter. Fold in the rainbow sprinkles.
Divide the cake batter between the three prepared cake pans. Bake for 26 to 30 minutes until the cake layers bounce back when gently touched or an inserted toothpick comes out clean. Remove the pans from the oven and cool the cake in the pans for 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.

Pour the white chocolate chips or roughly chopped white almond bark in a microwave-safe bowl. Heat the white chocolate in the microwave in 30 second intervals, stirring in between each interval, until the white chocolate is melted and smooth.
Divide the melted white chocolate evenly in four small bowls. Add on drop of gel food coloring to each bowl of white chocolate and stir well until well combined. Note: If the chocolate seizes up, add a couple drops of vegetable oil to the chocolate and stir until it is smooth.
Line a baking sheet pan with a parchment sheet. Spread the colored white chocolate in a thin, even layer in four sections. Chill the white chocolate in the freezer for 15 minutes or the refrigerator for about 30 minutes until firm. Use a sharp knife to chop the chocolate into tiny squares. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for 5 minutes on medium-high speed, scraping down the sides occasionally, until it is smooth and creamy.
Add half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low until incorporated. Add the vanilla extract and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl as needed.
Increase the mixer speed to medium and whip the frosting for an additional 2 to 3 minutes until is it smooth and creamy. Fold in the rainbow chips.

Level the cooled funfetti cake layers with a serrated knife.
Place one cake layer on a round cake board. Add desired amount of frosting to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes.
Add a generous layer of the rainbow chip frosting to the chilled cake with an offset spatula and add additional rainbow chips, if desired.

Store the funfetti cake in an airtight container in the refrigerator for 3 days.
Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.