• Preheat oven to 350 degrees.
• Lightly butter and flour (or spray) a 9x13-inch pan.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar and extracts light and creamy, about 3-4 minutes.
  3/4 Cup Unsalted butter, 1 Cup Sugar, 1 1/2 teaspoon Vanilla Extract, 1/4 teaspoon Almond Extract
• With mixing speed on low, add the eggs and egg white, beating after each addition.
  2 Large Eggs, 1 Large Egg White
• In a medium mixing bowl, sift together the flours, baking powder, baking soda, and salt.
  1 1/2 Cups Cake Flour, 1/2 Cup All-Purpose Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Kosher Sea Salt
• With mixing speed on low, alternate adding the dry ingredients with the buttermilk, taking care not to overmix.
  3/4 Cup Buttermilk
• Using a rubber spatula, fold the sprinkles.
  1/2 Cup Rainbow Jimmy Sprinkles
• Pour the batter into the prepared cake pan, spreading into an even, smooth layer.
• Place in the oven and bake for 25-30 minutes or until the cake is golden brown on top and a cake tester inserted into the center comes out clean.
• Remove from the oven and allow to cool before frosting.

To prepare the frosting

• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter until light and creamy, about 2 minutes.
  1 Cup Butter
• Add the vanilla, salt and powdered sugar, mix until large crumbs form, then slowly pour in the heavy cream.
  1 1/2 teaspoons Vanilla Extract, Pinch Salt, 3 Tablespoons Heavy Cream, 3 1/2- 4 Cups Powdered Sugar
• Gradually turn speed up to medium-high and beat for 2-3 minutes or until fluffy.
• Scoop the frosting into the center of the cake, then using a offset spatula, spread over the cake into an even layer.
• Garnish with sprinkles if desired.
  Sprinkles
• Cut and serve, enjoy for up to 3 days at room temperature.