Preheat your oven to 170°C. Grease and line the bottoms of three 8-inch cake pans with baking paper.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and granulated sugar until well combined.

Add the canola oil and whisk until smooth.

Beat in the eggs, one at a time, mixing well after each addition.

Add the buttermilk (or amasi) and vanilla extract, then whisk until combined.

Gradually add the dry ingredients to the wet ingredients. Mix gently until no dry flour remains.

Fold in the rainbow sprinkles until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool in the pans for 10 minutes before wrapping it with a cling wrap to lock up moisture.

Beat the softened butter until light, creamy, and pale for 10 minutes.

Gradually add the icing sugar, mixing well after each addition (2 min in between)

Add the vanilla essence and salt.

Pour in the milk or cream a little at a time until the buttercream reaches a smooth, spreadable consistency.

Beat for another 10 minutes until light and fluffy.

Place one cake layer on a serving plate or cake board.

Spread an even layer of American buttercream over the top. Add your favourite berry filling if using.

Place the second cake layer on top until the 3rd layer.

Cover the cake with the remaining buttercream and decorate with extra sprinkles if desired.