Easy Confetti Cake

Preheat oven to 335° F. Prepare three 7-inch or 8-inch round cake pans using cooking spray and parchment circles.
In a large mixing bowl, combine white cake mix, all-purpose flour, granulated sugar, salt, sour cream, milk, melted butter, eggs, vanilla extract, and almond extract.
Using an electric hand mixer, mix the ingredients on low until fully combined.
Increase the speed on the mixer to medium and mix for a full 2 minutes until the batter is whipped up and fluffy.
Add in rainbow sprinkles and fold in with a spatula until they are dispersed.
Divide batter evenly between your cake pans.
Bake cakes for approximately 45-50 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
Remove the pans from the oven and cool the cakes in the pan for about 15 minutes. Transfer to a wire rack to cool completely.
Level cake layers using a serrated knife and cut off the caramelization if desired.

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
Add vanilla extract and salt and mix on low until combined. Drizzle in heavy cream.
Turn the speed on the mixer to high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.

Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
Continue to repeat this process until the layers are stacked.
Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.
Frost the cake using the buttercream. For smooth results, use an offset spatula with a cake scraper.
Decorate the cake however you wish! Be sure to add plenty of rainbow sprinkles!

The frosted cake can be stored in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.