Preheat oven to 350°F. Prepare your baking pans by sprang with Pam Baking Spray (see note at end of recipe regarding pan size).

Sift together cake flour, baking powder and salt.

Heat milk in a microwave safe bowl until hot (not scalding or boiling). Stir in the chopped white chocolate pieces and stir until melted.

In the bowl of your stand mixer, beat butter, sugar and sour cream together until light and fluffy. Mix in eggs and vanilla until well incorporated.

Turn your mixer to low speed and add melted chocolate mixture followed by the flour mixture. Mix until just combined.

Turn off mixer and remove bowl. Using a wooden spoon, fold in pastel sprinkles until just incorporated.

Pour batter into prepared cake pan(s). Note: I baked mine in mini 5 inch spring form pans for 20-23 minutes. For 2 8 inch round pans, bake for 18-20 or until toothpick comes out clean.

Top with your favorite vanilla buttercream recipe (like this one from I Am Baker)