Use all the ingredients at room temperature, therefore your batter (and cake) gets more creamy.
Rub the cake tin with butter and then coat it with flour. That way you can remove the cake from the tin easier. Remind that you tap out the excess flour from the tin otherwise you get those ugly white patches on the outside.
Leave the cake to rest for five minutes after baking. The cake will shrink a bit when it cools down. After this rest period, you can remove the mold better.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Grease a cake tin (10½ inch / 26 cm) with butter and dust with flour. Beat the excess flour off the tin.
Melt the butter over low heat and allow to cool slightly.
Mix the sugar with the eggs and vanilla extract and mix on high speed for 3 minutes.
Turn the mixer to low speed and mix the flour through.
Finally, mix in the melted butter.
Sprinkle the chocolate sprinkles above the batter and mix with a spatula through.
Pour the batter into the cake tin and put in the oven.
Bake 70 minutes, until the cake is done.
Let rest for 5 minutes and then loosen the cake from the tin.