Method To Cook

For the sponge cake:

• In a large bowl, take 2 ⅓ cups of all-purpose flour, 2 tsp of baking powder, ½ tsp of baking soda, and sieve all the ingredients in another bowl.
• Add salt and mix well
• In a separate bowl, take ½ cup of softened butter, 1 ½ cup of sugar, and beat them together to make a cream
• Add one whole egg and beat again until combined
• Repeat the same process for the remaining two eggs
• Add ½ cup of oil and beat until incorporated.
• Add half of the dried flour mixture and beat again until combined
• Add ½ cup of buttermilk and beat again
• Repeat the process for the remaining flour mixture and buttermilk and beat until batter get smooth
• Divide the batter between two 8 inches (20 cm) round cake pans
• Bake them at 350o F (175o C) for about 40 minutes or until the toothpick inserted into the center comes out clean
• Allow the cakes to cool for 5-10 minutes in the pan
• Release them from the pan and let them cool completely and keep them aside

For frosting:

• In a bowl, add ⅔ cup of softened butter, 1 ¾ cup of cream cheese, and beat until combined and smooth
• Now add 1 ¼ cup of icing sugar through sieving so that the lumps don't form.
• Add 2 tsp of vanilla extract and beat until smooth and creamy
• Take ½ cup of cold heavy cream in a separate bowl and whip to stiff peaks
• Fold whipped heavy cream into the cream cheese mixture and make a smooth frosting.

For Dressing:

• Take one layer of cake and spread a layer of frosting on its surface
• Now put the second layer of cake on top
• Spread the frosting evenly on top and sides of the cake
• Decorate the cake with sprinkles and refrigerate it for at least 2 hours
• Now cut off the huge slice and enjoy it.