1. Preheat oven to 350°F (177°C). Grease and line four 9-inch cake pans with parchment.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, beat butter until creamy, then add sugar and beat for 5 minutes.

4. Add eggs one at a time, mixing well, then add vanilla extract.

5. Alternate adding dry ingredients and buttermilk, starting and ending with dry mix.

6. Divide batter in half. Add sprinkles to one half, teal food coloring to the other.

7. Pour batter evenly into prepared pans and bake for 25–27 minutes.

8. Cool cakes completely on wire racks.

9. Use 6-inch and 3-inch round cutters to create concentric rings in each layer.

10. Swap rings to alternate colors and reassemble each layer.

11. Prepare buttercream by beating butter, then adding sugar, cream, vanilla, and salt.

12. Stack the layers, alternating ring colors, adding buttercream between each.

13. Frost the top and sides, smoothing with a spatula.

14. Decorate with extra sprinkles.

15. Chill for at least 1 hour before slicing.