Preheat your oven to 350°F (175°C) and prepare four 8-inch cake pans by spraying them with nonstick cooking spray or greasing with butter and flour.

In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Mix until sandy in texture.

In a separate bowl, whisk together vegetable oil, eggs, sour cream, and both vanilla and almond extracts until blended. Slowly add this to the dry ingredients.

Pour in the whole milk and mix until smooth. Gently fold in the sprinkles with a spatula.

Divide the batter among the prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.

Remove the pans from the oven and let the cakes cool for 10 minutes before transferring to wire racks.

Beat softened unsalted butter and cream cheese until creamy. Gradually sift in powdered sugar and add heavy cream until desired consistency.

Fold additional sprinkles into the remaining frosting, reserving some for decoration.

Layer the cakes, spreading frosting between each layer and apply a crumb coat around the entire cake.

For the ganache, heat white almond bark and heavy cream until smooth. Let cool slightly before drizzling.

Drizzle the ganache around the edges of the chilled cake and set in the fridge for 15 minutes.

Use the reserved frosting to pipe decorative swirls around the top edge and finish with additional sprinkles.