Recipe-
Confetti Cake:
1 cup unsalted butter, melted
1 ½ cup sugar
4 eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
½ cup yogurt
¾ cup milk
½ cup sprinkles
Directions-
Cake:
Preheat the oven to 350°F and grease and line with parchment paper three 8-inch pans. Whisk the flour, baking powder, and salt together in a medium bowl.
Set aside. Whisk the melted butter and sugar in a large bowl. Add in the eggs and vanilla extract. Mix the milk and yogurt in a small bowl or liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans.
Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 30 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.