Lightly grease two 9” round cake pans, set aside and preheat your oven to 350.

Cream the butter and granulated sugar in a stand mixer on medium speed using the paddle attachment.  Combine until it becomes pale yellow and don’t forget to scrape down the sides with a rubber spatula.

Add in the room temperature eggs one at a time then add the vanilla extract.  Don’t add the next egg until the previous one is mixed in. Continue to mix until it becomes whipped and fluffy.

In a separate bowl, sift the flour, baking powder and salt together and add about ⅓ of the dry mix to the butter mixture and mix on low until just combined.  Then pour in about ⅓ of the buttermilk and mix until that is combined. Continue this process until all the flour and buttermilk is incorporated.

Use a rubber spatula and mix in the sprinkles by hand into the batter to disperse them evenly and prevent the color from bleeding into the batter. 

Divide the batter between the two prepared cake pans and bake in the oven for 25 to 35 minutes.  Use a tooth in the center of the cake to test for doneness, if it comes out clean it is baked.

Let it cool in the pan for about 20 minutes, then remove the cake from the pan and allow it to cool completely on a wire rack.

In a stand mixer, combine butter and cream cheese using the paddle attachment on medium speed until light and fluffy.  Again, don’t forget to scrape down the sides with a rubber spatula.

Add the salt and vanilla extract and continue mixing until it is mixed in.

Sift the icing sugar into the butter mixture and mix on low until the icing sugar is combined.  Scrape the sides and mix on medium speed adding 1-2 tbsp of cream to make the buttercream homogenous and help create a fluffy texture.