• Heat oven to 350 degrees.
• Prepare 2- 8" cake pans with parchment paper on the bottom and spraying baking spray (I use Bak-Klene) on the paper and around sides.
• Make sure items that mention they need to be at room temperature are. If not the cake will typically come out dry, dense, and not give you the proper result.
• Mix milk, egg whites, vanilla in a small bowl with a fork.
• In mixer bowl, add flour, sugar, baking powder, and salt. Mix on low.
• Add butter 1 tablespoon at a time, beating on low speed until incorporated.
• Add 1/2 of the milk and egg mixture and beat on medium for 1-2 minutes. Add remaining milk mixture and beat for another minute.
• Pour batter into 2 cake pans.
• Bake until a toothpick comes out clean about 30 minutes.
• Allow cakes to cool before removing them from pans.
• I wrap my cakes in plastic wrap and refrigerate them, they are easy to handle and fill without the worry of them falling apart. Often overnight.

frosting

• Beat butter, heavy cream, sugar, and vanilla until smooth and creamy.
• Tint 1 cup frosting red, 1 cup frosting blue (I use Americolor red-red and navy blue)
• Slice each cake in half so it's about an inch thick.
• Place 3/4 cup blue frosting onto bottom layer,
• then add the next layer of cake, then add 3/4 cup white frosting, then a layer of cake and a 3/4 cup red frosting then the final layer of cake and crumb coat the cake with about 1/2 cup frosting.
• Place cake in the refrigerator for 15 minutes so the crumb coat has a chance to firm up.
• Then coat the outside of the cake with white frosting.
• In sandwich bags, place the remaining 1/4 cup of red frosting in one bag, and the blue in another bag, but a small hole and pipe onto cake.
• I created a swirled effect on top and stripes down the sides of the cake.
• Next, take a spatula and gently scrape off some of the frosting so the cake has an airbrushed, tie-dye effect.
• Add festive sprinkles on the edge and serve.