1-Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans.

2-In a large bowl, mix the sugar, vegetable oil, melted butter, whole eggs, egg yolks, and vanilla extract until the mixture lightens in color.

3-Blend in sour cream or Greek yogurt.

4-Sift together flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture alternated with buttermilk, mixing until just combined.

5-Fold in sprinkles by hand.

6-Divide the batter evenly into the prepared pans and bake for 25 to 32 minutes. Check doneness with a toothpick.

7-Cool cakes completely before removing from pans.

8-Soften ice cream for easier spreading.

9-Level the cakes by trimming any domed tops.

10-Line an 8-inch springform or original cake pan with plastic wrap and place a cake board at the bottom.

11-Place one cake layer at the bottom, spread with softened ice cream, then top with the second cake layer inverted.

12-Wrap the cake tightly in plastic wrap twice and freeze for at least 2 to 4 hours.

13-For decoration, whip the chilled heavy cream to soft peaks, add powdered sugar and a handful of sprinkles, and continue whipping to stiff peaks.

14-Transfer the whipped cream to a piping bag and frost the edges and top of the cake.

15-Smooth gently with a spatula, decorate with extra whipped cream and sprinkles, then refreeze for 30 to 60 minutes before serving.