Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Grease and flour two 9-inch round cake pans. This prevents the cake from sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This incorporates air into the batter, making the cake light.

Add the eggs one at a time, mixing well after each addition. This helps to emulsify the mixture.

Stir in the vanilla extract.

In a separate bowl, whisk together the sifted flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined to avoid overmixing.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.

Gradually add the sifted powdered sugar, mixing on low speed until combined. This prevents a sugar cloud.

Add the heavy cream, vanilla extract, and salt. Beat on high speed for 3-5 minutes until the frosting is light and fluffy.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.

Decorate the cake with colorful sprinkles on top and around the sides for a festive look.