Put the red velvet cake mix, eggs, milk, sour cream and vegetable oil in the mixing bowl. Stir until combined and then beat for two minutes.
Prepare three 9-inch pans by greasing, flouring and lining them with parchment paper. Divide the batter between the pans and bake at 350 degrees for about 15 minutes.
Allow the cakes to cool for 30 minutes, remove from pans, peel off the parchment paper and cool completely on a wire rack.
Once the cakes are cool, frosting with the cream cheese whipped cream filling/frosting recipe from below. Use about three cups on the bottom and middle layers. Use the final three cups to pipe the frosting onto the top layer using a large round tip.
Garnish with sprinkles.
Store in the fridge until ready to serve.
Beat softened cream cheese using a stand mixer.
Add the heavy cream and vanilla and beat well.
With the mixer set at a low speed, slowly add the powdered sugar.