Preheat oven to 350°F/175°C. Line three 6-inch pans with parchment rounds and grease with non-stick baking spray or homemade pan release.
Mix 2 cups + 2 Tbsp all-purpose flour, 2 cups sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 2/3 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
Pour in 2/3 cup of egg whites and mix on low until just incorporated.
Next, mix in 1 cup of buttermilk on a low speed.
Add in 1 Tbsp of vegetable oil, 1 tsp of vanilla extract, and 1 tsp almond extract and mix at a low speed until fully incorporated. If you want to color these cake layers, add in the gel food coloring with the oil and extracts.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
Fold 1/2 cup of sprinkles into the cake batter using a rubber spatula and mix until they're evenly distributed.
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
Bake for 30-33 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers, and then frost as desired.