Preheat oven to 350 degrees F and prepare 3 (9-inch) cake pans by lining them with parchment paper and spraying them with non-stick spray. Set aside until ready to use.

In a medium-sized mixing bowl whisk or sift together all-purpose flour, baking powder, kosher salt, and baking soda. Set aside.

In the bowl of a stand mixer add butter and sugar. Cream the ingredients until light and fluffy using the paddle attachment, about 3-5 minutes. Make sure to scrape down the sides of the bowl.

Add in the vanilla and almond extract and mix to combine.

Whisk together the whole milk and plain yogurt. The mixture will be thick but that is ok.

With the mixer on low, alternately add the flour and the milk/yogurt mixture.

When all the ingredients are combined mix just until thoroughly combined.

In another mixing bowl add egg whites and mix (or whisk) on high speed until light and fluffy.

Fold the fluffy egg whites and sprinkles into the cake batter just until combined. Over-mixing can result in a dry dense cake.

Pour the batter into the prepared cake pans making sure to add an equal amount to each pan. The easiest way to do this is to weigh each pan to make sure they are equal in weight.

Bake for 20-25 minutes or until the centers of the cake spring back to the touch.

Let the cakes cool for 10 minutes in the pan, then remove them from the baking pans and let them cool on a baking cooling rack.

We will be using the double boiler technique for our frosting. First, boil some water in a small to a medium pot. Lower the heat and keep the water at a gentle simmer.

Place the egg whites and sugar in a heatproof bowl that will fit snuggly over the pot on the stove without having the bottom of the bowl touch the water.

Using a whisk, mix continuously and add the vanilla extract.

Keep whisking until the sugar is entirely dissolved into the egg whites and the mixture has turned white in color. Using a thermometer the mixture should be around 150 degrees F.

Once it is heated to temperature and the sugar is dissolved, place the hot mixtures in a standing mixer and whisk for about 5 minutes, until the mixture has thickened, and the meringue has formed using high speed.

Let the meringue cool to room temperature for 15 - 20 minutes, or until the bowl is completely cooled. 

Once cooled, turn the mixer on low, and begin adding small pieces of the softened butter. Make sure the meringue is cool because it could melt the butter, and you do not want that. Also, make sure the butter isn’t too soft. It should fold in easily if you squeeze it, but should not be close to melting. 

When the mixture looks thick, put it on high for 30 seconds until it finishes mixing in the final butter.

The frosting is now ready to be used and can be added to a piping bag if desired or spread with a spatula.

Place your bottom layer onto a turntable if you have one, or if not onto the plate you will be using. 

Pipe some buttercream onto your first layer. Make sure it’s about ½ inch thick. Spread evenly and add your second layer. Start from the center and move towards the outside of the cake. 

Repeat the buttercream with your second layer. 

Place your third layer on top of the meringue from the second layer. 

Cover your cake with the rest of your buttercream, starting from the bottom, then the top, and finally the sides of the top half. Use a spatula to spread the meringue evenly.

Add your sprinkles on the sides and on top of your cake. 

Serve and enjoy!