• Preheat oven to 350°F and spray a 12x18x2 inch half sheet pan with nonstick cooking spray.
• In a large bowl sift together cake flour and baking powder twice, or mix with a whisk for at least 1 minute to ensure the baking powder is evenly dispersed in the flour.
• In the bowl of a stand mixer or a large bowl add the sugar.
• In a small microwave-safe bowl heat the water to a simmer and add it to the sugar. Beat for 1 minute to dissolve the sugar.
• Then beat in the butter, vanilla and salt into the dissolved sugar until incorporated. Next add the oil and mix on medium speed for another minute to blend.
• Sprinkle one-third of the flour mixture over the sugar mixture. Blend on low speed just until incorporated. Add the flour in two more portions; mixing until just incorporated both times being sure to not over mix the batter.
• By hand stir in the egg yolks one at a time, and then stir in the beaten whole eggs by hand.
• In a separate large, cold bowl, whip the cream with cold beaters until soft peaks form. Stir about one third of the whipped cream into the batter to lighten. Then gently fold the rest of the whipped cream into the batter.
• Pour the batter into the prepared pan. Bake in the preheated oven for about 40 minutes or until the cake springs back when lightly touched, and a toothpick inserted in the center comes out clean. Allow cake to completely cool before frosting.

Make the frosting:

• In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
• Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 minutes.
• Spread frosting the frosting on the cooled cake. Garnish with sprinkles. Slice and serve.