Preheat oven to 350ᵒF/177ᵒC. Grease three 7-inch diameter round pans and line with baking paper. Set aside.

(K) Sift flour, baking soda and salt in a bowl. Set aside.

(K) In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

(K) Add the dry ingredients to the creamed mixture then mix.

Divide the batter evenly into the prepared pans.

(K) Top the batter with sprinkles then swirl until just incorporated.

Bake for 25-30 minutes or when toothpick inserted in the center comes out clean.

In a bowl, cream butter using an electric mixer; add vanilla.

(K) Gradually add sugar, one cup at a time, at medium speed. Beat well.

(K) Add milk and food color gel and beat until light and fluffy.

(K) Place 1 layer on a plate or cake stand and spread the top with frosting.

Repeat this process until all 3 layers are used.

Cover the whole cake with frosting.

(K) Decorate the top with sprinkles.