Preheat oven to 350 degrees F
Grease, flour and parchment 2 - 7 " cake pans
In medium bowl add the flour, salt, baking powder, stir, set aside.
In bowl of mixer cream the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs 2 at a time, continue mixing.
Add in the extracts, continue mixing.
With mixer on low add the flour mixture and milk by alternating each. Mix until fully combined.
Fold in the sprinkles. Quickly put in prepared cake pans as the color of the sprinkles will start to bleed in the batter, this is fine just work as quickly and as smoothly as you can.
Bake 49 minutes or until toothpick inserted comes out clean.
In bowl of mixer cream the butter until light and fluffy.
With mixer on low add in the powdered sugar and milk, alternating each.
Add in the vanilla.
Continue mixing on medium until frosting is smooth and creamy.
Level out cakes by cutting the bumped top off each.
Put a small dab of frosting on cake board/cake plate to stop cake from sliding off.
Put first cake layer on cake plate, Frost the top with generous amount of buttercream.
Put on the second layer of cake.
Refrigerate 20 minutes, this is optional but it allows the cake/frosting to chill and set so the center icing doesn't ooze out the sides.
Frost tops and sides of the cake.
Sprinkle the cake with the sprinkles. For the sides put some in your hand and gently press them into the side. I recommend putting cake on a cookie sheet to help catch of the sprinkles.
If some sprinkles fall around the cake plate edge its up to you if want to remove them. In the pics above I did not because I thought they were pretty. But they can be messy if they spill off so be aware of this when moving to table.
Keep in cool dry place until ready serve.