Grease a 22 cm cake pan and line it with a circle of baking paper. Preheat oven to 180°C.

Combine flour, baking soda, baking powder and salt in a bowl and set aside.

In a large bowl combine oil, butter and sugar and beat until smooth. Add vanilla extract, eggs and yogurt and mix well. Add the flour mixture and whisk until homogeneous. At the end add the sprinkles and carefully stir until just absorbed by the batter.

Bake the cake for about 60 minutes or until a wooden skewer inserted in the center comes out clean and the top becomes golden brown.

Allow the cake to cool for 10 minutes before carefully running a knife around the edge. Remove it from the pan and let cool on a rack.

In a large bowl beat the butter with an electric mixer until creamy. Add caster sugar and mix until absorbed. Add vanilla, lemon zest, salt and heavy cream and continue beating on high speed until the frosting becomes thick and fluffy. Add sprinkles and mix carefully with a spatula until just absorbed.

In a large bowl beat the butter with an electric mixer until creamy. Add caster sugar and mix until absorbed. Add heavy cream, vanilla and salt and beat on high speed until the frosting becomes thick and fluffy.

When the cake base is completely cooled, use a serrated knife to cut it in three parts horizontally (it is easier if the cake is refrigerated).

Decorate the cake as desired (fondant, sprinkles, piped buttercream…).