I’ve been waiting for a celebratory moment to post this recipe and finally one has arrived. This week, Kamala Harris was sworn in as the 49th vice president of the United States. The first woman, the first Black person, and the first Asian-American to hold this office. In addition, Senators Raphael Warnock and Jon Ossoff were officially sworn in as Georgia’s new senators; Warnock, the first Black senator and Ossoff, the first Jewish senator from Georgia. It is unbelievable that it has taken us this long to arrive at this point in history, but instead of focusing on the slow pace of progress, I say we celebrate what has been achieved.

And so we make cake: Rainbow Sprinkle Cake!

Lydia adapted this recipe from Smitten Kitchen’s Confetti Party Cake. In her version, in order to emphasize the crumb and flavor that the flour delivers to this cake, she changed the proportion of cake to frosting, resulting in the perfect ratio of tall, luscious cake to fluffy frosting. Regarding her flour choice, she explains, I have made this cake with many flour permutations and find that the 75 Pastry flour gives it just the right balance of tenderness and structure.

(And a little note of warning: unlike most recipes we post, this recipe does contain an artificial ingredient— the sprinkles must be artificially colored, as heat will alter natural dyes. )

Cake:

226g (2 sticks) butter, at room temperature

260g (1 1/3 c.) granulated sugar

½ tsp. salt

4 large egg whites

1 Tb. vanilla

230g (1 c.) buttermilk

2 tsp. baking powder

260g (2 ¼ c.) 75 Pastry flour

120g (1/2 c.) rainbow sprinkles (jimmies or nonpareils, and yes, they do need to be artificially colored, as heat alters natural dyes)

Frosting:

113g (1 stick) butter, at room temperature

150g (1 1/4 c.) powdered sugar

Pinch salt

1 tsp. vanilla

1 Tb. milk or cream

Any additional decorations

Preheat the oven to 325°F and grease an 8” square cake pan. Line the bottom with parchment paper to fit, then grease the paper.

Using a mixer, beat the butter, sugar, and salt for a couple of minutes, until fluffy. Add the egg whites gradually, then the vanilla, until combined. Turn the mixer to low and carefully add the buttermilk, stopping to scrape the bottom of the bowl to thoroughly mix (though it will now appear curdled). Add the baking powder, then the flour, mixing just until combined. Stir in the sprinkles by hand.

Pour the batter into the pan in an even layer. Bake for 50-55 minutes, or until cake tests done.

Let cool almost to room temperature, then gently loosen sides and flip onto your serving plate.

Next, prepare the frosting. Using a mixer, beat butter, powdered sugar, salt, and vanilla. When mixture is smooth and fluffy, add the milk or cream and beat again for a minute or two. Spread on cooled cake and decorate as desired.

Should you happen to have any leftovers, this cake can be kept, covered, at room temperature for a day or two, or a few days in the refrigerator. If you make ahead, bring to room temperature before serving.