• Preheat the oven to 350 degrees F. Butter and flour two mini cake pans – mine were 4 1/2 x 2 inches.
• In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
• Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.
• Divide the batter evenly between the two cake pans. Bake until the tops are set, about 18 to 20 minutes. Let cool completely, then gently turn the cakes out on a piece of parchment paper, using a knife to release the edges if needed. Let cool completely before frosting. To make this little cake like I did, use a 2-inch biscuit cutter to cut rounds (you can definitely get 2 rounds, MAYBE 3 if you line it up just right) out of each cake. Use the leftover cake crumbs for sprinkling!

vanilla cream frosting

• Add the butter and cream cheese to the bowl of an electric mixer and beat on high speed until creamy and combined. With the mixer on low speed, slowly add in the sugar. Beat until the sugar is incorporated and add vanilla extract. Scrape down the sides of the bowl if needed. Beat the frosting on high speed for 2 to 3 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1 to 2 minutes until combined. Frost the cakes and top them with additional sprinkles.