Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it with butter and dusting it lightly with flour.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, blending well after each addition, then mix in the vanilla extract. Gradually combine the dry ingredients—flour, baking powder, and salt—into the mixture, then fold in the milk and sprinkles.

Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Bake for about 40 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.

Once cooled, cut the funfetti cake into 3/4-inch cubes.

In a chilled mixing bowl, whip the cream until stiff peaks form, adding sugar and a splash of vanilla extract, mixing until well incorporated.

In a trifle bowl, layer the funfetti cake cubes, crushed Golden Oreos, whipped cream, and a handful of sprinkles, repeating until the bowl is filled.

Top with remaining sprinkles and whole Golden Oreos. Cover with plastic wrap and refrigerate for at least 2 hours.