Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Spray and line two 8 inch round cake pans or three 6 inch round cake pans with parchment paper and set aside.

Step 3

Add the softened (not melted!) butter and sugar to a bowl or bowl of a stand mixer and beat together for about 1 full minute.

Step 4

Beat in the remaining wet ingredients, making sure the eggs and milk are at room temperature. If they were in the fridge, microwave the milk for about 30-45 seconds and add the eggs to a bowl of warm water for about 5 minutes to quickly bring to room temp.

Step 5

Add in the dry ingredients aside from the sprinkles, making sure to spoon and level the flour using dry measuring cups, don't scoop right from the bag.

Step 6

Whisk together until a smooth batter forms, then fold in the sprinkles.

Step 7

Add to your prepared pans, trying to make each as even as possible for even baking.

Step 8

Add to the oven on the center rack and bake for 30-35 minutes for 8 inch cakes or 42-48 for 6 inch cakes. Check with a toothpick for doneness, it should come out mostly clean with a few moist crumbs on it, but it should not be wet.

Step 9

Remove from the oven and let cool in the pans for 10 minutes, then flip onto a wire rack and let finish cooling at room temperature. Once cool, wrap in plastic wrap and either refrigerate or freeze before frosting.

Step 10

For 6 inch cakes, I like to put about 1 cup of frosting in between each layer, or 1 1/2 cups for 8 inch cakes, then do a crumb coat, chill the cake, then do a final layer of frosting.