Preheat the oven to 170C and line the base of 3x 6inch cake tins or 2 x 8inch baking tins.
Cream the butter and sugar in a large bowl with electric beaters. Then add in 1 egg at a time. Beating until smooth and creamy. Add in vanilla. Use a wooden spoon to fold in plain flour, baking powder and bi carb soda, alternating with buttermilk.
Finally fold in sprinkles, be careful not to over mix.
Bake in the oven for 25-30min until cooked through. Allow to cool for 10mins before removing from their tins and then cool completely on a wire rack.
Meanwhile make the cream cheese frosting or if using the new philly cream cheese icing packs you can ignore this pack.
Once the cakes are cooled carefully cut off the top of the cakes with a serrated knife if they are not flat.
Then place one cake on a plate, top with 1/4 cup icing, repeat until all cakes are layered. Then carefully spread your remaining icing around the edge. Smooth it down with a bench scraper or pallet knife. Top with sprinkles.
Keep cake in the fridge if it’s a hot day, and remove 20min before serving to allow icing to soften.