Preheat the oven to 350F, and spray four 8inch pans with baking nonstick spray (or you can butter & flour them).

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, eggs, sour cream, vanilla and almond extract, and add them to the dry ingredients. Mix until combined.

Pour in the milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the sprinkles.

Divide the batter evenly between the four pans, and bake for 30-35 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}

Let cakes cool completely before handling {I like to refrigerate for a few hours!}. When cool and solidified, carefully trim the top of each cake to make them nice and flat.

Now you can make the frosting.

In the bowl of a stand mixer, combine the butter, cream cheese, salt, and vanilla and almond extracts. Beat until combined, then slowly add in the powdered sugar, a cup at a time.

Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!

Set aside a small amount of frosting {you'll use this to decorate the top later}. In the rest of the frosting, gently fold in the sprinkles.

Place a dollop of frosting onto your cake board or plate, and place one of the whole cakes on top. Cover the top with frosting, then repeat the process with all until you have a nice layered cake.

Cover the top and sides of the cake with frosting, and then using a cake scraper, go around the sides and scrape just enough to have some cake show through. If you don't want the naked cake effect, you can frost more heavily to cover. When done, place cake in the fridge until solid before pouring on the ganache.

To make the white ganache, combine the almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate as desired. Let the cake cool in the refrigerator again if you want to decorate the top with more frosting.

When the chocolate is solid, you can decorate the top! I used a 1M tip, and then topped with sprinkles. Serve immediately or refrigerate until needed!