• Preheat the oven to 350F and grease and line the bottoms 3 – 9″ cake pans with parchment paper. You can also use 2 –9″ cake pans but you will need to leave out about 1 cup of batter so that it bakes evenly.
• Whisk together the flour, baking powder, baking soda, and salt and set aside.
• Using a hand or stand mixer, cream together the butter and sugar until light and fluffy mixing on medium high speed for 3-5 minutes.
• With the mixer running on low, pour in the oil. Scrape down the bowl and give it another mix.
• Mix in the eggs one at a time followed by the vanilla. Scrape down the bowl after every 2 eggs.
• Mix in the sour cream.
• With the buttermilk and dry ingredients, mix into the batter alternating between the two, starting and ending with the dry ingredients (dry, wet, dry, wet, dry).
• Take the bowl off the stand once the batter is combined. Take a rubber spatula and give it a good mix, scraping down the bottom and sides of the bowl. Then, fold in the sprinkles.
• Pour into your cake pans and spread it even. For 9″ cakes, bake for 30-35 minutes. For 9″ cakes, bake for 35-40 minutes. They’re ready when a toothpick in the center comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and turn them out on to a cooling rack and peel the paper off. If you’re frosting the cake that day, transfer the cakes to the fridge to completely chill before assembling. If baking the cakes a day ahead, allow the cakes to cool to room temp on the rack for 1 hour, then wrap in plastic wrap and place in the fridge overnight.
• Frost the cakes according to the instructions below...

Buttercream Frosting

• Combine the butter and four cups of powdered sugar in the stand mixer, then add the 1/2 cup of milk, and vanilla. Slowly add the remaining four cups of sugar, allowing for a stiff but spreadable consistency.
• Frost the cake by adding layers of frosting between the cakes, and finish with a crumb coat* on the outside - I like this look of a somewhat naked cake - it uses less frosting so that you can pile it higher in between the layers and on top! When finished, top with remaining sprinkles. This cake keeps for days in the fridge, and tastes great cold or at room temperature!