Preheat oven to 180 and prepare tin by lining the bottom with parchment paper and lightly greasing the sides. Set aside.
In a large bowl cream together the butter, oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Pour batter into your prepared cake pan and bake for 40_50 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out clean.
Frost cake using buttercream frosting and decorate with sprinkles of white n dark chocolate if desired.
Allow cakes to cool in the cake pan for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
