Preheat the oven to 325 degrees F. Prepare a standard bundt pan by coating it with shortening and then dusting it with flour, set aside.

In a large bowl whisk together the flour, baking soda, and salt, set aside.

In the body of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 2 minutes.

On medium-low speed add in the eggs one at a time.

Add in the vanilla and sour cream, mix until well combined, scraping down the sides as needed.

Add in the flour mixture a little at a time on low speed until incorporated, scrape down the sides as needed.

Spread the batter into the prepared bundt pan and evenly smooth out with a spatula.

Bake for 60-75 minutes, until golden brown and a knife or toothpick inserted into the center comes out clean. Let cool in the pan, then invert onto a cake stand or plate.

In a small bowl whisk together the powdered sugar and heavy cream until it is a thick yet pourable consistency, this will take 5-6 tablespoons of the heavy cream. Add pink gel food coloring until you reach the color you desire, add a little at a time.

Pour the glaze over the cake, decorate with sprinkles and serve.