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Preheat the oven to 350
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Whisk the flour, baking powder, salt in a bowl until combined
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In a larger bowl, cream room temperature butter on medium for a few minutes until fluffy.
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Add in the sugar to the butter and continue creaming until fully incorporated.
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Next, crack in the eggs – mixing after each one. Mix in the vanilla.
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Alternate mixing in the buttermilk and flour into the butter. Starting with ⅓ of the flour, then half of the buttermilk, then again flour – until finished and being sure to incorporate each ingredient between adding. Don’t overmix. Fold in the sprinkles.
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Separate batter into two cake pans and bake for 30 minutes or until a toothpick comes out clean.
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When they’re done, turn them out to cool completely on a baking rack.