Preheat the oven to 350 degrees. In a standing mixer with a paddle attachment, mix the oil, butter, sugar and vanilla and almond extracts together until smooth and fluffy. Add the eggs and mix, then add the egg whites and mix. Do not over beat, just until the batter is smooth and even.

Sift the dry ingredients together and place into butter/egg mixture. Turn the mixer on its lowest speed, wait until the flour mixture starts to absorb into the butter mixture then slowly add the whole milk as it mixes. 

Baking times | Sheet Cake: 37-40 minutes. Three 6-inch cake pans: 35-40 minutes. Three 8-inch cake pans: 23-25 minutes. Two 9-inch pans: 25-28 minutes. Cupcakes: 8 minutes at 385 degrees, 8-10 minutes turned down to 350 degrees.

|| Frosting ||

Slowly mix the butter and vanilla together in a mixer on low until smooth then slowly add in the powdered sugar. Add in the cream. Add more cream as needed. You’re looking for a smooth consistency that will easily fall off a spoon when encouraged. Fold in the sprinkles.