Moist Homemade Funfetti Cake

To Make the Cake:
0 Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans (or line with parchment for easy release).
6 In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy—about 2–3 minutes. This step sets the foundation for a soft cake, so don’t rush it.

7 Add eggs one at a time, mixing well after each addition. Stir in the vanilla, almond extract, and sour cream. 
9 In another bowl, whisk together the flour, baking powder, and salt.
10 Add the dry ingredients to the batter in three additions, alternating with the buttermilk mixture (start and end with dry). Mix just until combined and don’t overwork the batter.
11 Divide the batter evenly between your prepared pans and smooth the tops.

12 Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean.
13 Let cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Frosting:
2 In a large bowl, beat the cream cheese and butter together until smooth and creamy.
3 Add vanilla and a pinch of salt.
4 Gradually mix in sifted powdered sugar, 1 cup at a time, until you reach your desired sweetness and consistency.
17 Optional: Add in 1 tbsp of heavy cream in a time if you'd like to thin it a bit. But don't use much! Beat until light and fluffy.
To Assemble:
18 Frost between layers, then frost the outside of the cake. I did slice my 9in cakes into 2 layers to make it 4 layered. It did make them quite thin, it just depends on what you're going for! Leaves room for extra frosting, but you also don't have to do that. Add extra sprinkles on top for that classic funfetti look.