• Preheat oven to 180C / 375F.
• Grease 3, 22cm (9 inch) cake tins and line with parchment (baking) paper. Set aside.
• Sift all the dry ingredients - flour, sugar, baking soda, baking powder and salt- into a bowl. Set aside. Place eggs, yogurt, milk, oil and vanilla extract in another bowl. Whisk until combined. Pour the wet mixture into the dry mixture. Using a hand-held electric mixer, beat over low speed for 1 minute or until combined.
• Divide the mixture equally (approximately 1 ½ cups of batter) among the three cake pans. Bake for 20-25 minutes or until a skewer inserted into the center of the cake comes out clean.
• Leave the cakes to cool in the pans for about 10 minutes. Tip them onto a wire rack to cool further.

Frosting:

• Place cream, icing sugar and vanilla in a bowl. Using an electric mixer, whisk for 2-3 minutes or until soft peaks form. Refrigerate until used.

Assemble:

• Place one cake on cake plate. Spread with whipped cream. Place the second cake on top and spread with more whipped cream. Place the third layer of cake, and spread with more whipped cream. Cover the top and sides of the cake with more whipped cream. Decorate the cake with sprinkles.