Preheat oven to 180, line two 9 inch cake pan. Alternatively 3 small cake tin can be used
In a bowl, sieve flour baking powder, baking soda and salt. Keep it aside
In microwave safe bowl, Melt 220g butter, add both sugar and whisk well
Add eggs and whisk well
Add milk, vanilla essence and yogurt. Whisk well
Slowly add dry ingredients and mix until lump free
Add sprinkle and gently mix. Do not over mix else sprinkle will immediately start spreading colouring if over mixed
Pour batter into prepared cake tins
Bake for 30-35 minutes. While baking, keep an eye on cake. After 20 minutes, recommended to cover tin with foil, to allow even baking of cake
Allow to cool for 30 minutes
Demould and cool completely
Slice top of both cakes for even layer and keep it aside
In a bowl, whip butter for 3-4 minutes. Add cream, sugar, salt and vanilla extract
Blend until stiff peaks form. Chill for 15 minutes
Place 1 cake on serving plate, add whipped butter cream on top and spread leaving gap towards edges. Now place second cake and start frosting from top to sides.
Sprinkle rainbow sprinkles on top
Slice and serve. Cake remains fresh for 4 days
