Beat until mixture is silky smooth and glossy white, about 3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 Tbsp. Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Step 10ĭo ahead: Wrap crumbs tightly in plastic and store at room temperature up to 5 days.Ĭombine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Bake, stirring occasionally, until crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools). As though you were making a crumble topping, break mixture up into clusters (some small, some large) and spread onto prepared baking sheet.
Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. Step 9Ĭombine flour, granulated sugar, light brown sugar, sprinkles, baking powder, and salt in a medium bowl. Line a rimmed baking sheet with parchment paper set aside. Step 7ĭo ahead: Store cooled cake wrapped in plastic in fridge up to 5 days. Remove cake from oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). Bake until cake is light golden brown, the center springs back when gently pressed, and a tester inserted into the center comes out with a few moist crumbs attached, 30–35 minutes. Scrape batter into prepared pan smooth top. Add dry ingredients, beating until just combined, about 1 minute. With mixer on low, add buttermilk mixture until incorporated. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 minutes. Combine buttermilk, oil, and vanilla in a medium bowl. Whisk flour, baking powder, salt, and ¼ cup sprinkles in a large bowl. Line a 13x9" rimmed baking sheet with parchment paper and coat with nonstick spray set aside.
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