Funfetti Cake

Ingredients

9 Tablespoons unsalted butter softened
3 cups granulated sugar (600g)
1 cup canola oil vegetable oil would also work (236ml)
4 teaspoons vanilla extract
4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cup milk (355ml)
9 egg whites room temperature preferred
1/2 cup sprinkles* (80g)

Preheat oven to 350F. Grease and flower 3 8" round cake pans; line bottom with parchment paper.
In stand mixer, beat butter on medium-low speed until creamy.
Add sugar and oil and beat until all ingredients are well-combined and creamy.
Scrape down the sides and bottom of the bowl and then stir in your vanilla.
In separate bowl, whisk together your flour, baking powder, and salt.
With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.
In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
Evenly divide cake batter into prepared pans.
Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
Cakes will be a light golden brown when done baking.
Remove cakes from oven and allow to cool for 15 minutes. Allow to cool completely before frosting.

Do not use nonpareils or they may bleed through your batter and ruin the coloring of your cake.
This cake may also be made in three 9" pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.