Preheat oven to 350F(180oC) degrees. Grease and line a 2x 9-inch springform or baking pan.

In a large bowl, mix together flour, both sugars, baking powder, baking soda, and salt. Set aside.

In a large microwave-safe bowl, melt butter in the microwave.

In a separate jug, whisk the egg, buttermilk, and vanilla extract until combined.

Stir in buttermilk mix into the dry ingredients, followed by the butter until no lumps remain. The batter will be thick.

Lastly, stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

Pour batter into prepared cake pan. Bake for 35-40 minute or until a toothpick inserted in the center comes out clean. Allow to cool.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, and flavoring (bubble gum or vanilla extract) with the mixer running. Increase to high speed and beat for 3 minutes.

Frost cooled cake: Start by frosting a thin ‘crumb layer’. Chill for 30 minutes to set the frosting. Once that layer is set apply a second layer of thicker frosting

Using a butter knife, pressing gently run it from the bottom to the top all the way around. You will create lovely, rough texture. Continue on the top of the cake moving from the edge of the cake to the center.

Decorate as desired with candy and sprinkles. There may be leftover frosting depending how much you wish to use.

Cover cake and store at room temperature for up to 7 days. Enjoy!

Bubblegum and other extracts here: (https://amzn.to/2gqIlnp).