-
1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition.
-
2
In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until incorporated.
-
3
Add 1/3 of the buttermilk, mixing just until incorporated. Repeat until all of the dry and wet ingredients are added, scrape the bowl well.
-
4
Divide the batter into two greased, parchment lined, and floured deep 6 inch cake pans. Smooth the top with an offset spatula.
-
5
Bake in a 350 degree oven until golden and a toothpick inserted into the center comes out clean. Cool Cool 15 minutes in the pan before unmolding, then cool completely before slicing.
-
6
Use a serrated knife to cut the uneven surface off of the top of the cake. Divide each cake into 3 layers (you can just do one or two, if you want).
-
7
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 6 minutes. Beat in the vanilla. Add the cream gradually, mixing until a smooth, creamy texture.
-
8
Build the cake by placing a layer of cake, topping with a thin layer of frosting, and so on until all 6 layers have been used. Frost evenly around the outside of the cake, and press sprinkles of your choice into the frosting on all sides.
