1. Preheat and Prep Pans
Preheat the oven to 350°F (175°C). Grease and line four 6 or 7-inch cake pans with parchment paper. Set aside.

2. Mix Dry Ingredients
In a stand mixer, combine flour, sugar, baking powder, and salt. Mix until well combined.

3. Add Butter
Add room temperature butter slowly to the dry mix. Mix until it resembles moist sand and no butter chunks remain.

4. Incorporate Wet Ingredients
Mix in egg whites, followed by the buttermilk in two additions. Then add oil, vanilla, and almond extract. Beat for 1 minute to aerate.

5. Fold in Sprinkles
Gently fold in rainbow jimmies using a spatula.

6. Bake the Cakes
Divide batter evenly between pans. Bake for 34–37 minutes or until a toothpick comes out with moist crumbs. Cool and freeze layers for easier stacking.

7. Make the Buttercream
Beat butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar, adding heavy cream halfway through for consistency.

8. Assemble the Cake
Layer cake rounds with buttercream between each. Offset the stack on a cake board to leave room for Bluey’s legs. Chill to firm.

9. Color the Buttercream
Divide buttercream and tint it: light blue, medium blue, navy blue, tan, and black using gel food coloring. Place in piping bags.

10. Make Rice Krispie Ears and Snout
Melt marshmallows, mix in cereal, and shape into two triangles (ears) and one oval (snout). Insert toothpicks to anchor into the cake.

11. Decorate the Cake
Use piping bags and colored buttercream to create Bluey’s fur, tummy, face, arms, and paws. Add the Rice Krispie elements and finish with Bluey’s eyes, smile, and tail.