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Line a 30x20x5cm/13x9x2inch brownie or slice rectangular pan on the base and sides with parchment. Preheat oven to 160C/320F. In a saucepan heat the milk and butter until the butter has melted and stir in the salt (do not boil, just scald the milk). Set aside. Sift the flour, baking powder and salt together into a bowl.
In the bowl of a mixer fitted with a whisk attachment whisk the sugar, eggs and vanilla for 5 minutes until syrupy thick and very pale yellow (almost white). Add the hot milk mixture and whisk for 15 seconds or until incorporated. Then fold in the flour mixture on low speed in two lots until smooth (do not overmix). It will be a very liquidy batter. Pour into the prepared tin and bake for 30-35 minutes or until the centre springs back when gently pressed. If you bake this as a bundt you'll have to double the cooking time to 60 minutes. Cool on a cake rack.
Make the frosting. Beat the butter and sour cream until smooth. Sift the icing sugar and add vanilla into the bowl and then beat on low speed increasing speed once the icing sugar has been combined. Spread over the cooled cake and add sprinkles.