The Perfect Funfetti Cake

Preheat the oven to 350 degrees F (180 degrees C).

In a standing mixer with a paddle attachment, mix the Butter (1 cup), Oil (1/4 cup), Granulated Sugar (1 1/2 cups) and Vanilla Extract (2 tsp) and Almond Extract (1 tsp) together until smooth and fluffy.

Add 2 whole Eggland's Best Classic Eggs (2).

Then add the reserved Eggland's Best Classic Eggs (4) and mix. Do not over beat, just until the batter is smooth and even.

Sift the All-Purpose Flour (3 cups), Salt (1/2 tsp), Baking Powder (1 Tbsp) and Baking Soda (1/4 tsp) 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 (1 1/4 cups) as it mixes.

Gently fold in the Sprinkles (3/4 cup).

Bake in the oven for 25-28 minutes.

In a large bowl, slowly mix the Butter (2 cups) and Vanilla Extract (2 tsp) together in a mixer on low until smooth then slowly add in the Powdered Confectioners Sugar (4 cups).

Add in the Cream (2 Tbsp). 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 (1/2 cup).

Spread the frosting over the completely cooled cake and top with additional sprinkles. Slice and enjoy!