• Preheat the oven to 325° F. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, and salt, then set aside. In another bowl, whisk together the buttermilk and the canola oil, then set aside.
  3 cup all purpose flour , 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 cup buttermilk, room temperature, ¼ cup canola oil
• In a standing mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  1 cup unsalted butter, room temperature, 1 ¾ cup granulated sugar
• Add the melted white chocolate to the standing mixer, and mix on medium speed until the white chocolate is mixed in. Scrape down the sides of the bowl to make sure it's evenly mixed.
  4 oz white chocolate, melted
• Add the vanilla extract, almond extract, eggs, and egg whites to the standing mixer, and mix on medium speed until well combined. Again, make sure to scrape down the sides of the bowl.
  3 eggs, room temperature, 2 egg whites, room temperature, 1 tablespoon vanilla extract, ½ teaspoon almond extract
• Add ⅓ of the flour mixture to the standing mixer, and mix on lowest speed. Once mostly combined, add in ½ of the oil/buttermilk mixture and mix in on lowest speed. Repeat with another ⅓ of the flour mixture, then the remaining oil/buttermilk mixture, and then the last ⅓ of the flour mixture. Don't overmix.
• Using a spoon or silicone spatula, fold in the sprinkles, being careful not to overmix.
  1 cup rainbow sprinkles (not nonpareil), plus extra for decoration
• Spray a bundt pan generously with cooking spray. Dust every nook and cranny of the bundt pan with flour. Then turn it upside down over the sink or trash can and shake out any excess flour. Add the cake batter to the bundt pan, and smooth over the top with a silicone spatula. Bake for about 50-55 minutes, or until a toothpick comes out with only some moist crumbs (no raw batter).
• Let the cake cool in the pan until it reaches room temperature. Then invert it onto a cake plate.

Frosting

• Add the cream cheese to a standing mixer and cream on high until fluffy. Then add in the melted white chocolate, mixing until well combined. Make sure to scrape down the sides of the bowl halfway through.
  8 oz cream cheese, room temperature, 4 oz white chocolate, melted
• Add the heavy cream and vanilla extract, mixing on high until well combined. Then add in the powdered sugar one cup at a time*, sifting it into the standing mixer with a strainer, mixing well in between each cup. Mix on high until fluffy, occasionally scraping down the sides of the bowl.
  3 tablespoon heavy cream, ¼ teaspoon vanilla extract, 4-5* cup powdered sugar
• Wait to frost the cake until it has completely cooled. Either pipe the frosting, or frost with a silicone spatula. Add extra sprinkles for decoration (optional). Enjoy!