Preheat the oven to 350 F.
Spray or oil the inside of both 9" pans. Line the bottom with a cut round of parchment paper. Spray or oil the parchment paper.
In a blender, process the milk, tofu, and apple cider vinegar until the tofu is fully incorporated. Set aside. (Alternatively, you can whisk the tofu into the milk, but you need to make sure there are no clumps of any kind.)
Whisk together the flour, baking powder, baking soda, and salt. Set aside. You can run the dry ingredients through a sifter or fine mesh sieve; however, if you whisk well you can skip that step.
Using a hand mixer or stand mixer beat the butter and sugar until fully incorporated. Scrape sides as needed to ensure all butter and sugar have been incorporate.
Add milk and tofu mix to the sugar and butter, mix well. Add in the vanilla.
Pour the wet mix into the dry and fold the dry mix in until the batter is smooth inconsistency but not over worked. Never use an electric mixer for this stage, because it overworks the batter and forms too much gluten which makes your cake overly dense and slightly chewy. Ew.
Fold the sprinkles in until equally distributed.
Divide the batter between the two prepared cake pans. Bake for 40 minutes on the middle rack. An inserted toothpick or cake tester should come out clean. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack.
To remove the cake from the pan it is always best to run a knife or cake tester around the inside edge of the pan to remove any sticking. It is also helpful to spray a light layer of oil on the wire racks so that the cake removes better when transferring to the cake stand or freezer preparation. (See notes below for freezing) Allow cake layers to completely cool to room temperature prior to frosting.