Line a 6-inch pan with parchment paper and butter the parchment and the side of the pan. Set aside.
In a large mixing bowl, with a hand mixer, mix together eggs, butter, and sugar until all ingredients are combine and creamy, about 2 minutes
Add cream, oil, and vanilla extract. Mix until all incorporated. You will have a smooth texture
In a separate bowl, whisk together flour, baking powder, and salt. Add the sprinkles to the flour and mix until all sprinkles are coated.
Slowly add the flour mixture to the egg mixture. Mix until all incorporated, you don't see any more dry flour, but do not over mix. I prefer to use a whisk or large spatula for this step so I don’t overmix.
Pour half the mixture in a prepared 6-inch cake pan, keep the remaining in the fridge
Cook in the Air Fryer on manual at 320 degrees F for 15 to 18 minutes or until the cake is nice and golden and when you insert a toothpick it comes out clean.
Cool off for a few minutes, then transfer the pan to a cooling rack. Pull the parchment paper off.
Cook your remaining batter.
Let the cake cool completely before icing.
Use your favorite vanilla buttercream to ice the cake once it is completely cooled
