For the Cake:

• Preheat oven to 350 degrees F.  Liberally coat the inside of a bundt pan with non-stick cooking spray.  Set aside.
• In the bowl of a stand mixer, beat together the butter and sugar until creamy.
• Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
• Remove the bowl from the stand mixer.  Add the vanilla extract and yogurt.  Stir into the butter mixture with a spatula until well incorporated.
• Place the bowl back into the mixer base and add the flour, baking powder, baking soda, and salt.  With the mixer on low speed, beat the flour into the butter and yogurt mixture.  Do not over mix - just until the flour is incorporated.
• Divide the batter evenly into two bowls.
• Add red food colour to one bowl, and green food colour to the other. Using separate spatulas, stir the food colour into the batter until well mixed.
• Using two separate tablespoons or small ice cream scoops, alternate dropping spoonfuls of the batter into the prepared bundt pan until all of the batter is used up.
• Tap the pan firmly onto a cutting board.  This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
• Bake for 55 minutes.  Check to see if the cake is done by inserting a wooden toothpick into the center of the cake.  If the toothpick comes out clean, the cake is done.  If the cake batter is still wet, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
• Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes.  Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.
• Once completely cooled, whisk together the confectioner's sugar and the milk until smooth and creamy. Pour over the top of the inverted cake. Top with the sprinkles and allow cake to sit for a few minutes for the frosting to firm up before serving.