• Preheat oven to 350F. Line a 9X13 pan with parchment paper
• Using a stand mixer with the paddle attachment, cream the butter until light and fluffy. Add in sugar and continue to beat until fluffy. Beat in eggs and vanilla until mixture is smooth. Make sure to scrape down the sides of the bowl to get everything incorporated. Lastly, mix in the sour cream until combined.
• In a separate bowl, whisk together flour, and baking soda. Pour half of the mixture into the creamed butter mixture. Add in half of the milk. Continue with rest of flour and milk. Once combined, pour into your cake pan and spread out so it is even.
• Bake for 25 minutes or until a toothpick inserted comes out clean.
• Let cool in the pan.

Frosting

• Beat butter until smooth and fluffy. Slowly add in the powdered sugar. Mix in Vanilla and milk. If buttercream is too thick, add in more milk.
• Once cake is cooled you can either leave in the pan and frost or flip it out of the pan and frost it. Divide your frosting into 3 bowls and color with desired food coloring. Place each frosting into a piping bag fitted with a piping tip. Frost the cake with piped flowers. Top with sprinkles if desired.