Preheat the oven to 325°F. Coat a bundt cake pan with shortening and dust 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 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. Evenly smooth out the cake batter into the prepared bundt pan.
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, invert it 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.