Ingredients:
- 1 cup (226 g) unsalted butter room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (72.6 g) vegetable oil
- 3 large whole eggs room temperature
- 3 large egg whites room temperature
- 1/2 cup (120 g) sour cream room temperature
- 2 1/2 cups (345 g) White Kamut flour
- 5 Tbs corn starch
- 1 Tbs (14 g) baking powder
- 1 tsp (6 g) salt
- 1 cup (240 g) buttermilk room temperature
- 1 TBS (12 g) vanilla extract
- 1/4 cup (40g) rainbow sprinkles
Directions:
- Preheat oven to 325 degrees.
-
Use the paddle attachment of a stand mixer to beat the butter, oil, and sugar on high for about 5 minutes. You want it fluffy and smooth.
- Measure out 2 1/2 cups of Kamut flour. Take out 5 Tbs of flour. Replace with 5 Tbs of Cornstarch. If measuring using grams, make sure it weighs 345 grams. Sift together flour and cornstarch 4-5 times. This creates a Kamut Cake Flour.
- In a separate bowl, mix together your Kamut Cake Flour, baking powder, and salt.
- Once your butter mix is light and fluffy mix in eggs one at a time. Add in egg whites and mix. Add in sour cream and vanilla and mix for one minute.
- Add some of the flour and mix on low until just incorporated. Add in part of the buttermilk and mix on low. Do this back and forth until flour and buttermilk are just incorporated. Do not over mix.
- Remove bowl from stand mixer and fold in sprinkles with a wooden spoon or spatula.
- Evenly distribute the cake batter into cake pans or muffin tins for cupcakes. It can be distributed into 2 9 inch pans, 3 8 inch pans, 4 6 inch pans, or makes about 36 cupcakes. Cook about 20-26 minutes for cakes. 15-18 minutes for cupcakes or when toothpick comes out with few crumbs.
- Leave in pans for 5-10 minutes before moving to cooling racks.
- Do not frost until cool.
- Use your favorite buttercream or other frosting to frost!