Preheat oven to 350 degrees F. Line two 6-inch round cake pans with parchment. Lightly grease and set aside.
Whisk together cake flour, baking powder and salt. Set aside. In a small bowl, combine milk and vanilla. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until smooth. On low speed, add eggs one at a time, making sure each egg is incorporated before adding the next one. Scrape down bowl as needed to ensuring thorough mixing.
Add a third of flour mixture into mixing bowl. Mix on low speed and add half of vanilla milk mixture. Add another third of flour mixture, following with remaining half of vanilla mix mixture. Add last third of flour mixture and mix until there are no longer any dry streaks of flour. Fold in confetti sprinkles until evenly distributed.
Evenly divide cake batter between the two prepared cake pans. Level cake as needed using a mini offset spatula, or the back of spoon. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 5-7 minutes before unmolding from cake pan. Allow cakes to cool to room temperature on a wire rack.