For the cake

Preheat oven to 350F. Spray a bundt pan with cooking spray then flour the pan well; set aside.

In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Set aside.

In a medium bowl or 4-cup Pyrex measuring cup, whisk together the eggs, buttermilk, sour cream, oil, and vanilla.

Add the wet mixture to the dry, folding with a spatula until just combined. Small lumps may be present, don’t overmix or try to stir them smooth.

Gently fold in the sprinkles, taking care not to overmix or they may bleed.

Turn batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Place pan on a wire rack and allow cake to cool. After 15 minutes, invert the cake onto a wire rack and remove the pan. Allow to cool thoroughly before glazing.

For the vanilla glaze

In a bowl, whisk together the sifted powdered sugar, melted butter, and vanilla.

Whisk in the heavy cream, starting with 2 tablespoons. Continue to add heavy cream until the desired consistency is reached, thoroughly whisking together after each addition.

Glaze the bundt cake allowing the glaze to drip down the center and the sides. Decorate with sprinkles and other candy decorations before the glaze hardens.