Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the colorful sprinkles.
Spread the batter evenly into the prepared baking pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread the frosting over the top of the cake and sprinkle with additional sprinkles for decoration.
