Butter and flour three six inch pans. Preheat oven to 340F.

Sift the dry ingredients together in a large bowl.

Beat the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the pink food coloring. Stir in about 1 tbs of sprinkles into the white buttercream and ¼ cup into the pink buttercream.

Transfer both colors to 2 piping bags. Snip off the tips. Transfer both to one piping bag. Snip off the tip.

Pipe buttercream between the cake layers.

Cover the cake with a thin crumb coat and chill for a few minutes.

Once the cake has chilled, pipe buttercream on the outside of the cake. Work your way around the cake until it is completely covered with the buttercream.

Cover the cake with the buttercream and smooth with an offset spatula.

Use the regular buttercream and pipe the pink and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the pink and then placing both in a third bag.

Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.