Preheat the oven to 350, generously butter a 9-inch round cake pan, line it with parchment and butter the parchment.  Using your electric mixer, beat the butter and sugar together on medium speed for a few minutes until fluffy, stopping the mixer to scrape down the sides of the bowl as needed.  Add the eggs, one at a time, beating well after each, and then beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder and salt and then with the mixer on low speed, slowly add the flour mix in 3 portions, alternating with the buttermilk in 2 portions.  When all ingredients are in, scrape down the sides of the bowl and beat to combine well.  Spoon the batter into your prepared pan and level the top.  Bake for 30 to 35 minutes until the cake is a lovely golden color and the center bounces back to a light touch.  Leave the cake in the pan for about 10 minutes before turning it out onto a rack to cool completely.

For the frosting – using the electric mixer again, beat the butter on it’s own for a couple of minutes until creamy.  Sift in the icing sugar, cocoa and salt and then mix on low until it starts to come together – this mix will be very dry and crumbly and you maybe won’t believe that it will turn into frosting…but TRUST.

With the mixer still on low, drizzle in the buttermilk and then increase the speed and beat until the frosting is fluffy.  Add more buttermilk in small increments as needed to reach a consistency that you’d like – the frosting will change from dark and glossy to slightly lighter in color and a bit fluffier, this is where I used stop.  Generously spread the frosting on the cooled cake and garnish with sprinkles.

This slightly salty, buttery, chocolatey goodness will be a hit to everyone who is lucky enough to get a piece!