Sprinkles Cake

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Cake:

1 cup (2 sticks) unsalted butter, softened, plus more for the pans

2 1/2 cups all-purpose flour

1/4 cup cornstarch 

2 teaspoons baking powder 

1 teaspoon kosher salt 

1 1/2 cups granulated sugar 

4 large egg whites 

1/4 cup flavorless oil 

1 tablespoon imitation vanilla extract

1/2 teaspoon almond extract 

3/4 cup whole milk 

1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored) 

Frosting:

1 3/4 cups (3 1/2 sticks) unsalted butter, softened

3 1/2 cups confectioners' sugar

2 tablespoons whole milk  

1 1/2 teaspoons imitation vanilla extract

1/4 teaspoon almond extract 

1/8 teaspoon kosher salt