Preheat oven to 350°F (177°C). Grease two 8 x 2 inch cake pans and line each with a round of parchment. Lightly flour pans.
In a bowl, whisk together the all-purpose flour, cake/pastry flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, using the paddle attachment, cream the butter with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar until smooth and fluffy; about 3 minutes.
Add in the eggs one at a time, fully incorporating each egg before adding the next one. Mix in the rosewater and vanilla extract.
On low speed, add ⅓ of the dry ingredients into the batter, mixing until just combined. Add in half of the milk and mix until combined. Repeat process with the remaining flour and milk, ending with the dry ingredients; do not overmix.
With a rubber spatula, fold in the confetti sprinkles.
Pour and evenly smooth out the batter into the prepared cake pans. Place into the preheated oven. Bake for 35 to 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Let cake cool slightly in the pan; 10 minutes. Carefully run an offset spatula or a small paring knife around the cake. Invert cake and set right side up to cool completely on a wire cooling rack.