Preheat the oven to 350

Whisk the flour, baking powder, salt in a bowl until combined

In a larger bowl, cream room temperature butter on medium for a few minutes until fluffy.

Add in the sugar to the butter and continue creaming until fully incorporated.

Next, crack in the eggs – mixing after each one. Mix in the vanilla.

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.

Separate batter into two cake pans and bake for 30 minutes or until a toothpick comes out clean.

When they’re done, turn them out to cool completely on a baking rack.

While the cakes are cooling make the frosting. Combine cream cheese and butter on medium until fluffy.

Next, add in sugar 1 cup at a time and beating in between. Lastly add in the vanilla and pinch of salt and combine until smooth. Place in the refrigerator to cool.

When cakes are completely cooled, place one layer on a cake plate or similar surface. Use about ¼ of the frosting on top of first layer and place second layer on top.

Using about half of the remaining frosting, lightly top the cake and frost the sides creating the crumb coat aka the first layer of frosting.

Place this in the freezer for 30 minutes to cool and the frosting back in the fridge.

Use the remaining frosting to coat the cake again, rotating as you go around.

For decorating the cake, you can add sprinkles wherever you wish. To add to the sides, use a small cup to pour and pat them onto the cake.

Place this back in the fridge for another 30 minutes.

Bring to room temperature to serve.