Preheat oven to 350 degrees F and spray (3) 9 inch round cake pans with non stick baking spray. Set aside.
In a medium mixing bowl, whisk together the milk and vanilla. Set aside. In a large mixing bowl, whisk together the flour, salt ,and baking powder. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Gradually alternate pouring milk mixture, and flour mixture into butter mixture until just combined. Do not over mix.
Using another large mixing bowl, beat the eggs until stiff peaks form
Fold eggs into batter, and then fold in sprinkles.
Divide the batter evenly between the three prepared cake pans. Bake for 23-26 or until a toothpick inserted in the center comes out clean.
Cool completely before removing from cake pans.
For the Frosting
In a large bowl, cream butter until light and fluffy. Stir in salt and vanilla. Add powdered sugar a little a time. Add heavy cream as needed until you reach your desired consistency. Beat for 5-7 minutes until stiff peaks form.
Scoop ~1 cup of frosting into a bowl and mix in a few drops of pink gel food coloring. Set aside.
Scoop ~1 cup of frosting into a large piping bag fitted with a star tip.
Next, use ~1 cup of frosting to frost the top of your first cake layer using an angled spatula.
Place the second layer of cake onto the first layer of frosting, and repeat. Top with final cake layer.
Frost the top of that layer, and down the sides. Press sprinkles into the bottom of the cake.
Place the pink frosting into the microwave for 5-8 seconds or until slightly soft
Spoon pink frosting into the disposable piping bag. Pipe drips of the pink frosting along the top of the cake.
Pipe dollops of frosting around the top using the reserved white frosting. Top with sprinkles.
Place into the fridge overnight before cutting into slices, and enjoy with a large glass of cold milk, or hot coffee.