Mermaid Cake with Vanilla Buttercream

You guys, I have a bit of news.  It’s scary stuff so prepare yourselves.
It’s almost April.  As in the month that follows March.  Easter is almost here!  (And I hope you have a wonderful holiday if you celebrate.)

I’m excited for berry season because I have some fabulous fruity desserts planned but I’m terrified at how fast time is passing. 
Good thing I have cake, right?

This mermaid cake was inspired by my love of all things colorful and sprinkle-topped.  I posted these unicorn sugar cookies last year and they’re the most popular recipe on my blog.

Ingredients
Cake:

• 1 15.25-ounce box white cake mix
• 1 3-ounce box vanilla or white chocolate pudding
• 1 cup sour cream
• 3/4 cup vegetable oil
• 1/2 cup whole milk
• 4 large egg whites
• blue and green gel food coloring

Frosting:

• 1 cup unsalted butter at room temperature
• 4 1/2 to 5 cups powdered sugar
• 2 to 5 tablespoons milk or heavy cream
• 1 tablespoon clear vanilla extract can substitute regular
• 1/4 teaspoon salt
• Purple gel food coloring
• Sprinkles

Instructions
Cake:

1. Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, then spray the pans again and lightly dust with flour. Set aside.
2. Combine the cake mix, pudding mix, sour cream, vegetable oil, milk, and egg whites in a large mixing bowl. Beat with an electric mixer set to medium until smooth.
3. Divide the batter evenly between three mixing bowls (each bowl will have about 1 2/3 cups batter). Stir blue food coloring into one and green into another. Leave one bowl white.

For full intructions please clik the link : itsybitsykitchen.com

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