• Preheat oven to 350 degrees F .
• Grease two six inch round cake pans and line bottoms with parchment or wax paper. Grease again.
• In a small bowl, whisk or sift together flour, baking powder, baking soda and salt; set aside. I sift if the flour is lumpy.
• In a medium bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar, ½ teaspoon vanilla and ½ teaspoon almond extract. Add egg whites, one at a time, beating well. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Stir in sprinkles if using.
• Divide batter between the two pans and bake for 22-25 minutes or until a toothpick inserted near center comes out clean.
• Let the cakes cool in pans on wire rack for 10 minutes. Run knife around cake to loosen. Remove cake from pan; gently peel off paper. Cool completely on wire rack. If using one pan, wipe it clean and bake second layer with remaining batter.

Make the Frosting

• Beat the butter with an electric mixer on medium speed until smooth. Gradually add powdered sugar, ½ cup at a time, stirring until blended. Add a little of the milk and stir some more, then beat until smooth and creamy. Beat in a pinch of salt and the flavorings.
• To assemble, place one cake layer, bottom side up, on a platter. Spread with ¼ cup of frosting. Top with second layer, rounded side up. Spread top and sides with remaining frosting.