Directions

• Preheat oven to 350 degrees. Butter two 9 inch cake pans and dust with flour. You could also line with parchment paper, or use cooking spray.
• In a mixing bowl sift the cake flour in. Add the salt and baking powder and mix together.
• Using an electric stand or hand mixer cream the cannabutter, and sugar together until it is light in color and fluffy
• Add in the vegetable oil, and mix in the 2 egg yolks. Mix in the vanilla extract then set aside.
• In another bowl, using an electric mixer, whip the 6 egg whites on high speed until you get medium stiff peaks.
• Add 1/3 of the flour mixture into the cannabutter and mix. Add in 1/2 cup milk and mix. Then add in another 1/3 of the flour mixture and mix. Add the remaining milk and mix again. Finally, add in the last of the flour mixture and mix to combine.
• Add in the egg whites and sprinkles and fold into the batter.
• Divide the batter evenly between the two cake pans, and spread into an even layer. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
• Cool in the pan for 15 minutes. Then run a knife around the edge of the cake to loosen it, and let it cool on a cooling rack.
• Once cool add the buttercream frosting and top with sprinkles. If you decide to make the buttercream from scratch, I have my buttercream recipe below!
• Buttercream Icing
• 1/2 cup unsalted butter
  1 1/2 teaspoon vanilla extract
  2 cups confectioners sugar
  2 tablespoons milk
• Using a hand electric mixer, cream the room temperature butter .
• Gradually beat in the confectioners sugar, then the vanilla extract.
  Pour in the milk and beat for 3-4 minutes.