• Preheat the oven to 350°F. Line a ½ sheet cake pan with parchment. Spray the pan and parchment paper with nonstick cooking spray. Set it aside.
• Add the cake mix, water, vegetable oil, and eggs to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix all the ingredients together until well combined.
• Evenly spread the cake batter over the prepared cake pan. Bake for 15-18 minutes, or until a toothpick inserted in the center comes away clean.
• Gently run the tip of a knife around the edge of the pan to ensure the cake does not stick to the pan.
• Spray a piece of parchment paper with nonstick cooking spray and place (sprayed side on top of the cake) on top of the cake.
• Place a cooling rack over the top of the cake. Carefully flip the cake over on top of the cooling rack. Allow the cake to cool completely.
• Use a 3½-inch round cookie/biscuit cutter to cut 12 cake circles. Once all circles are cut out, make the buttercream.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter, clear vanilla, and almond extract for 1 to 1½ minutes until smooth.
• Lower the mixer speed to low and slowly add the powdered sugar 1 cup at a time. Be sure to mix well after each additional cup of powdered sugar.
• Add the heavy cream if the frosting is too stiff.
• Once the powdered sugar has all been added, increase the speed to medium-high and continue mixing until the frosting is completely smooth.
• Add the food color gel and continue mixing until the desired color is reached and no streaks appear.

Assembly

• Cut a 4-inch x 4-inch square of parchment paper. Add 1 teaspoon of buttercream to the center of the parchment square. Center 1 of the cake circles over the buttercream. Spoon 1½ to 2 tablespoons of buttercream. Use an offset spatula to spread the frosting to the edge of the cake. Center the top cake layer over the bottom layer. Spread 2 to 2½ tablespoons of buttercream over the top layer.
• Spread a thin layer of buttercream evenly over the sides of the cake. Don’t worry about this layer of frosting not completely covering the whole cake; this is known as the crumb coat. The final layer of frosting will be added after the cake chills in the refrigerator for about an hour. Repeat for the remaining cakes. Place the cakes in the refrigerator to chill and firm up for 1 hour.
• Remove the cakes from the refrigerator. Use an offset spatula to spread a thicker layer over the top and sides of the cakes, be sure to smooth as you go. Add colorful sprinkles to the top and sides of the cakes. Chill in the refrigerator until ready to serve these adorable cakes.