To make the cake, spray 3 8-in (20cm) round cake pans with cooking spray. Line the pans with a parchment paper and spray the parchment paper lightly with cooking spray as well.

Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together milk, egg whites, almond extract and vanilla extract.

In a mixing bowl with paddle attachment, mix together flour, sugar, baking powder and salt on low speed. Add butter and continue to mix on low speed until no dry ingredients left.

Add half of the milk mixture and beat on medium speed for 1 ½ minutes. Add remaining milk mixture and continue to beat for another minute, scraping the sides of the bowl the half way.

Pour the batter evenly into 3 prepared pans and smooth the tops. Bake the cake for 20-25 minutes, or until the cakes are golden and inserted toothpick comes out clean.

Let the cakes rest in the pans for 3 minutes. If needed, loosen the edges with a knife and invert the cakes onto a wire rack to cool completely. (At this point, cake layers can be wrapped and stored at room temperature for up to 1 day.)

To make the frosting, beat the cream cheese and butter in a mixing bowl with whisk attachment until smooth and fluffy. Add powdered sugar, vanilla extract, heavy cream and salt. Beat the frosting on low speed until sugar is absorbed. Then increase the speed to medium high and beat until nice and creamy.

To assemble the cake, cut all 3 cooled cakes horizontally into 6 even layers. Reserve 2 layers for the bottom and top of the cake. Then cut out 2.5-in (5cm) circles in the middle of the remaining 4 layers.

Place the bottom whole layer of the cake on a platter and spread about 1/8 of the frosting evenly all over. Place a cake layer with cutout center on top and spread the frosting evenly. Continue with the remaining 3 layers with cutout centers in similar manner. Spread a thin layer of frosting on the inside of the cake to smooth out the inner walls. Fill the hole with blue, or pink sprinkles and top with the reserved whole cake layer. Frost the entire cake with the remaining frosting and dust with the mixture of blue and pink sprinkles all over. If desired, print these little “Girl? Boy?” labels, secure them on toothpicks to set in the center of the cake. Store the cake in the fridge. Bring it to room temperature before serving.