Funfetti Layer Cake

Preheat oven to 350°F. Line two or more 8 or 9-inch pans with parchment paper and grease with butter and flour (see Notes).
In a small bowl whisk together the eggs, ¼ cup of the buttermilk, the vanilla, and almond extract.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand held mixer, combine the cake flour, sugar, baking powder, baking soda, salt, butter, and remaining 1 cup of buttermilk.
Beat on low speed until it comes together, then increase speed to high and beat until light and creamy, pausing to scrape down the bowl as needed, about 3-4 minutes.
Add the egg mixture in 3 additions, mixing after each.
In a separate mixer bowl (alternatively you can transfer batter to another bowl and wash that mixer bowl) with a whisk attachment beat the egg whites to soft peaks.
Gently fold in two additions into the cake batter. Add the sprinkles with the second addition.
Divide the cake batter evenly into the two pans and bake until the centers of the cakes bounce back when touched or a toothpick inserted into the middle comes out with a few moist crumbs, 25-30 minutes. Time will vary slightly depending on which pan size you use.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand held mixer, combine the powdered sugar, butter, heavy cream, salt, vanilla and almond extracts.
Beat on low until the frosting comes together, then increase speed to high and beat until light and creamy, about 3-4 minutes.
Place one cake layer on a cake stand or plate. Cover with 1 cup of frosting. Top with other cake layer.
Cover completely with frosting and top with sprinkles as desired. For clean slices, let sit in the fridge for 20 minutes before slicing.