Preheat oven to 350°F (177°C). Prepare two 8-inch cake pans with parchment paper and gluten-free cooking spray.

In a large bowl, cream the cake butter and granulated sugar until smooth, then mix in eggs and vanilla extract.

Gradually add gluten-free flour, baking powder, and salt, mixing until just combined.

Pour in milk and mix for 2 minutes on medium speed until the batter is smooth, then gently stir in the sprinkles.

Divide the batter evenly into the prepared 8-inch cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake sides pull away from the pan.