Three 6-inch round cake pans (Ro Baking Line by Wilton)

Preheat the oven to 325F. Grease three 6-inch round cake pans and line the bottoms with rounds of parchment paper.

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.

In a large bowl, with an electric mixer, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla and almond extract.

On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture.

Tint the batter pink or blue for the gender reveal.

Divide the batter evenly among the prepared pans and bake until a wooden pick inserted into the center comes out clean, 30 to 35 minutes.

Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

Level off the tops with a cake leveler or a large serrated knife to create three 1-inch-tall layers.

DECORATE:

Make the Swiss Buttercream Frosting. Divide it among 3 bowls. Tint one bowl pink, one blue, and leave one untinted. Scoop the pink and blue frostings into separate decorating bags and cut the tips.

Stack the cakes with a thin layer of untinted buttercream frosting in between the layers.

Crumb coat the cake with a thin layer of untinted frosting. Refrigerate the cake for 30 minutes.

Pipe pink frosting around the bottom half of the cake and blue frosting around the top half and over the top of the cake.

Using an offset spatula, smooth the frosting in one direction around the cake to create and ombre effect.

Using the offset spatula, pull the overhanging edges toward the center of the cake and smooth.

Top with sprinkles and sanding sugar.