For the Cake:

1. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Slowly add the coffee creamer and milk and mix until well combined. The batter may look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

For the Filling:

1. Add the butter to a mixer bowl and beat until smooth and creamy.
2. Add the powdered sugar and sugar cookie crumbs and mix until well combined. It will be thick.
3. Add the vanilla extract and coffee creamer and mix until well combined.
4. Add the flour and salt and mix until well combined.
5. Add the sprinkles and gently stir together until evenly dispersed. Set aside.

For the Buttercream:

1. Add the butter to a mixer bowl and beat until smooth and creamy.
2. Add half of the powdered sugar and mix until well combined and smooth.
3. Add 3 tablespoons of the coffee creamer and salt and mix until well combined and smooth.
4. Add the remaining powdered sugar and mix until well combined and smooth. Add additional coffee creamer, as needed to get the right consistency of frosting.

To Assemble the Cake:

1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
2. Place the first cake on a serving plate or a cardboard cake round.
3. Spread ½ of the filling evenly on top of the cake. It should be fairly thick and stay in place well, so you shouldn’t need to pipe a dam to keep things in place.
4. Add the second layer of cake and the other half of the filling.
5. Top the cake with the remaining layer and frost the outside of the cake with the buttercream. Refer to my tutorial for frosting a smooth cake, if needed.
6. Press sprinkles into the sides of the cake. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844. Place cookie halves between the swirls and add a few more sprinkles to the top of the cake.
7. Store the cake in an air-tight container or wrap with plastic wrap. It is fine to sit at room temperature for about 24 hours, but should then be refrigerated. The cake is best if eaten within 3-4 days. Best served at room temperature or just slightly cool, not cold.