• Preheat to 350°F. Grease 3- 8 inch round cake pans. line each with circular parchment paper, and then grease and flour the parchment paper and the bottom and sides of the pans. Set aside
• Sift the flour, baking powder, baking soda, and salt into a medium sized bowl. Set aside.
  
• Cream the butter and sugar on medium speed in a stand mixer fitted with a paddle attachment for 2-3 minutes. The butter and sugar will appear light and fluffy.
  
• Add the eggs, one at a time, beating after each addition for 30- 60 seconds. Scrape down the sides of the bowl as needed. 
  
• Add the clear vanilla extract and mix until combined. 
• With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Mix until just combined. 
  
• Fold in the sprinkles. 
  
• Evenly distribute the batter amongst the 3 pans. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. 
  
• Remove the cake pans from the oven and set on a wire rack for 10 minutes. After the 10 minutes, turn the cakes out of the pans and allow to cool completely before frosting.

Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed for about 2 minutes. 
  
• Add the powdered sugar, vanilla, and salt. Mix. Add the heavy cream 1 T. at a time, until you reach your desired consistency.
  
• To assemble. Place a generous amount of frosting on one of the cakes, spread until it's in an even layer. Add a second cake to the top of the frosting. Add a generous amount of frosting to the top of the cake and spread until the top of the cake is evenly covered. 
• Finish by placing the third and final cake atop of the frosting. Do a thin crumb coat on the top and along the outside of the entire cake. Place the cake in the fridge (or freezer) for 15 minutes to set the crumb coat. 
• Remove from the fridge or freezer and add the remaining frosting to the top and sides of the cake. Add sprinkles or additional decorations.