Preheat the oven to 350 degrees.
In a large bowl (or a stand mixer), mix sugar and oil.
Add buttermilk, eggs, vanilla and almond extract. Mix until combined.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Add dry ingredient mixture, 1 cup at a time, mixing well after each addition. Scrape down the bowl once complete.
Gently fold in the sprinkles and mix until well incorporated.
Thoroughly grease your bundt pan using a flour-based baking spray or by brushing with shortening.
Pour the batter into the greased bundt pan and pat it on the counter a few times to release any bubbles in the batter.
Bake for 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 10-15 minutes before turning it out of the pan.
After 10-15 minutes, place a cooling rack over the top of the pan and turn the pan over to release the bundt cake.
Allow the cake to cool completely before adding the icing.