Preheat oven to 325 degrees Fahrenheit. Grease and flour a 10" fluted bundt cake tube pan. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, stir together flour, salt and baking powder. Add alternately with buttermilk and mix well.

Pour and spread evenly into prepared pan. Bake for approximately 55 to 60 minutes or just until a toothpick inserted comes out clean. I like to set the timer for 10 or 15 minutes less than what's asked for and check it every four to five minutes until it's done.

Make the frosting by creaming together butter, vanilla extract, powdered sugar and milk in the bowl of an electric mixer until creamy. Pipe onto the cake using an even up and down motion. I just put the frosting in a zip top bag and snipped the corner. Add sprinkles if desired.