Preheat oven to 350° F

In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.

Add the soft butter and mix on low until combined.

In a small bowl, whisk together eggs, vanilla, buttermilk, and vegetable oil.

On low-medium speed, add the wet ingredients until mixed.

Remove bowl from mixer and fold in chocolate sprinkles with a spatula.

Transfer batter to two greased and lined 9” cake pans.

Bake for 35 - 45 minutes until the top of the cakes spring back and are golden.

Remove cake from pans and chill.

To make ganache, heat heavy cream with butter and salt until bubbling.

Pour over chocolate chips in a heat proof bowl, and whisk to combine into a ganache.

Chill ganache for 3-4 hours until mostly firm.

Remove from fridge and whip with a hand mixer until soft peaks form. If the mixture is too stiff, add a touch of heavy cream.

Cut each cooled cake in half, leaving you with 4 cake tiers.

Frost each layer with about 1/3 - 1/2 cup of frosting and assemble cake. If you have leftover frosting, lightly frost the outside and decorate to your liking.

Slice and serve!