• Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with Pam’s Baking Spray. Line the bottom with parchment paper and spray the sides. Set aside.
• In a bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, cream together the room temperature butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  ½ cup unsalted butter room temperature, ¾ cup granulated sugar, 1 tablespoons vegetable oil
• With a rubber spatula, scrape down the sides and the bottom of the bowl. On medium speed, beat in the eggs one at a time for 30 seconds each, scraping after each addition. Add the pure vanilla extract and whole-fat sour cream and mix on low just until combined.
  3 large eggs room temperature, 1 teaspoon pure vanilla extract, 2 tablespoonms whole-fat sour cream room temperature
• With the mixer on low, gradually add the dry ingredients to wet ingredients. Pour in the buttermilk while mixing on low. Mix until just combined. Do not overmix.
  1 teaspoon salt, 1 teaspoon baking powder, 1 ½ cups all-purpose flour, ½ cup buttermilk
• With a rubber spatula, fold in the sprinkles until mixed.
  ¼ cup rainbow sprinkles
• Pour the batter into prepared cake pan and using the back of the spoon spread evenly across the top. Set aside.

For the Cream Cheese Filling:

• In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until it’s smooth and creamy.
  8 ounces cream cheese at room temperature
• Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
  1 large egg at room temperature
• Add the almond extract, then gradually add 1 cup of powdered sugar at a time, mixing for 30 seconds after each addition. This should take a little over 1 and half minute to complete. Add the almond extract and mix until combined.
  3 cups powdered sugar, ½ teaspoon almond extract
• Once combined, pour the cream cheese mixture on top of the cake batter and use a small offset spatula to spread it into an even layer.
• Bake for 35-40 minutes. The middle of the cake will still be slightly jiggly, but it’s done when the edges are golden and the middle has cracked.
• When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
• To garnish, dust the cake with powdered sugar.