Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

In a mixing bowl, combine white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix until smooth, about 2-3 minutes.

Pour the batter into the prepared pan and bake for 15-18 minutes until a tester comes out clean. Cool completely on a wire rack.

For the frosting, cream together unsalted butter and marshmallow fluff. Gradually add heavy cream, vanilla extract, and powdered sugar until smooth.

Cut the cooled cakes with an egg-shaped cookie cutter. Slice each in half, spread frosting on one half, and sandwich with the other.

Chill the cakes in the refrigerator for 30-60 minutes.

Melt coconut oil and vanilla almond bark in a microwave-safe bowl. Dip each chilled cake into the melted bark.

Decorate with melted colored almond bark and festive decorations or edible glitter.