Preheat oven to 375 degrees F. Spray a 15x10x1-inch sheet pan with baking spray. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

In a small saucepan, add butter and water. Bring to a boil and quickly remove from heat. Stir the hot liquid into the flour mixture.

In a small bowl, whisk together eggs, sour cream, and almond extract until smooth. Pour into the flour mixture and stir until smooth.

Spread the batter in the prepared sheet pan. Bake 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for about 15 minutes.

For frosting, combine butter and milk in a large saucepan. Bring to a boil.

Remove from heat and gradually stir in confectioners’ sugar, almond extract, and salt. Spread glaze over the warm cake and immediately top with sprinkles.