Preheat the oven to 180° C/ 350° F. Grease and line the cake tin with parchment paper.

In a large bowl, fitted to a stand mixer with a paddle attachment. Cream the butter and sugar until light, pale and fluffy.

Add and beat one egg at a time. Add the oil.

Sift in the flour and baking powder alternating with milk. Mix thoroughly until completely incorporated, scraping the sides of the bowl.

Fold in the confetti sprinkles. Divide the cake batter into the 3 tins and bake for 25-30 minutes. Check with a wooden skewer to see if completely baked. Once baked, let it cool on a cooling rack.

In a bowl on a pan on simmering water, melt the ruby chocolate and keep it aside once its completely melted.

In a bowl add the egg whites and sugar, using the same pan of simmering water. Keep whisking until the sugar is completely dissolved. Rub the mixture between your fingertips to check if the sugar is fully dissolved.

Transfer this mixture to the bowl attached to the stand mixer with a whisk attachment. Whisk the mixture until glossy and stiff also check to see if the bowl is cooled.

Add the butter cubes one at a time while whisking. Keep whisking until the frosting comes together. If the frosting looks like its splitting nothing to worry keep whisking it should come together.

Add the cooled melted ruby chocolate once the butter looks like a curdled meringue and keep whisking until it turns pale pink and silky smooth.

If too runny, chill in the fridge for a few minutes and then try whisking again this should fix the Swiss meringue buttercream

Place a dollop of frosting on a cake board/ stand/ plate. Add a layer of cake on the dollop.

Add a layer of frosting on the cake and smoothen with an offset spatula. Repeat for other layers.

Using the spatula, apply a thin coat of frosting around the cake, chill in the refrigerator for 15 minutes. Once the cake is chilled, add a thicker layer of frosting.

Chill the cake again and Sprinkle more confetti sprinkles on the cake.