Mini Funfetti Cake

1. Preheat oven to 350°F. Butter two 4″ × 2″ round cake pans and line the bottoms with parchment rounds.
2. In a medium bowl, whisk together the flour, cornstarch (or arrowroot), baking powder, xanthan gum (if using), baking soda, and salt.
3. In the bowl of a stand mixer (or with a handheld mixer), cream together the butter, sugar, vanilla extract, and almond extract on medium-high until light and fluffy, at least 3 minutes. Scrape down the bowl as needed.
4. In a separate bowl, whisk together the egg whites and buttermilk.
5. Alternating in four additions, add the dry ingredients and the liquid ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed after each addition. Once all parts are combined, increase to medium speed and beat for 1 more minute. Fold in the sprinkles by hand.
6. Divide the batter evenly between the two pans (pans will be about ¾ full). Bake for 30–35 minutes, until tops are golden-brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Cool completely in the pans, then remove, wrap tightly in plastic wrap, and freeze for at least 30 minutes while preparing the frosting. (Freezing firms the crumb and makes frosting easier.)

Chocolate Cake Batter Buttercream

1. Beat the cream cheese and butter together on medium-high until completely smooth and combined, about 2 minutes. Both must be at room temperature or the frosting will be lumpy.
2. Add the sifted powdered sugar and cocoa powder. Mix on low until incorporated, then increase to medium-high and beat for 2 minutes until fluffy.
3. Add the almond extract and vanilla extract and beat to combine. If the frosting is too thick to spread or pipe, add milk one tablespoon at a time until it reaches the desired consistency.
4. Frost the frozen mini cakes as desired. Decorate with extra sprinkles.