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Preheat the oven to 350°F and grease 3 8-inch cake tins plus line with parchment rounds.
In a large bowl, cream together the vegan butter, neutral oil, and granulated sugar.
Add in the non-dairy milk and vanilla extract and mix again.
Add in the gluten free flour, baking powder, and salt, and mix until combined.
Finally add in the sprinkles and mix one last time.
Pour the batter evenly into your cake tins and put in the oven for 25-28 minutes.
Let the cakes cool in the pans for about 15 minutes before inverting onto cooling racks to cool entirely before frosting.
To make the frosting, take cold butter from the fridge and mix with a hand mixer.
Add in the vanilla, and add the powdered sugar one cup at a time, mixing until smooth each time.
Add some additional sprinkles while decorating for extra fun!