Preparation Steps

• Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Gradually add the dry ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
• Divide batter evenly among prepared pans. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
• To prepare frosting: Beat butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until smooth and spreadable.
• Place one cake layer on a plate. Spread with frosting. Repeat with remaining layers. Frost the top and sides of the entire cake. Decorate with Easter sprinkles.
• Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.