• Preheat oven to 350°F. Grease or spray bundt pan.
• In a medium mixing bowl, sift dry ingredients - flour, baking powder, and salt and whisk to combine. Set aside.
  2 cups cake flour, 2 teaspoons baking powder, ½ teaspoon salt
• In a large mixing bowl or stand mixer with the whisk attachment, add butter and sugar. Beat on medium low speed and cream until light and fluffy (approximately 3 minutes).
  1 cup unsalted butter, 1½ cups white granulated sugar
• On low speed, beat in yolks one at a time. Add vanilla and stir until just combined.
  8 large egg yolks, 2 teaspoons vanilla extract
• Gradually blend flour mixture on low speed, alternating with milk until just combined. Pour mixture into prepared bundt pan evenly.
  ¾ cup milk
• Bake 40 minutes or until a toothpick inserted into the center comes out clean. Place on a wire cooling rack and allow to cool 10 minutes. Gently flip cake onto the wire rack and allow to cool completely. Trim excess from rise off using a knife. Transfer to a cake stand or platter to serve.

To Ice

• Transfer icing to a large glass measuring cup. Microwave 40 seconds to melt icing. Stir.
  1 cup buttercream icing
• Place the cake stand or platter in a sink or on parchment paper to catch runoff. Pour icing over cake in one continuous circle to ensure it spreads evenly and top with sprinkles.
  2 tablespoons sprinkles