Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with baking spray or butter. Dust it lightly with flour.

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

In a large mixing bowl, cream the softened butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.

Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until incorporated.

Add the dry ingredients to your wet mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined—a few lumps are okay!

Gently fold the rainbow sprinkles into the batter.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before carefully inverting onto a wire rack to cool completely.