Ingredients
Method
Cake:
- Preheat your oven to 350 degrees F, spray two 8 inch cake pans with non stick spray and line bottom with parchment paper. Set aside.
- In a large mixing bowl, beat together your oil, butter, sugar, eggs, vanilla, milk, and sour cream with an electric mixer.
- In a separate bowl, whisk together your gluten free flour, almond flour, the baking powder, and salt.
- Mix your flour mix in to your wet ingredients, mix until smooth.
- Fold in your sprinkles.
- Evenly pour your batter in to each of your prepared cake pans. Bake for 40-45 minutes or until a toothpick inserted to the middle comes out almost clean.
- Allow to cool in your cake pan for 20 minutes and then transfer to a wire cooling rack to cool completley.
Frosting:
- Once your cakes have completely cooled, make your frosting by beating your butter until smooth.
- Slowly beat in your powdered sugar, then the milk, and vanilla.
- Frost your cake and enjoy!