Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

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

In a large bowl, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

In a separate bowl, whisk together the buttermilk and sour cream.

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.

Divide the batter evenly into two bowls. Tint one portion a soft lavender shade with purple food coloring and leave the other portion white.

Spoon the batters into the prepared pans in alternating dollops for a marbled effect, then lightly swirl with a skewer if desired.

Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream, vanilla, and salt until smooth and fluffy.

Tint part of the frosting pale purple if you want a two-tone Virgo-themed design.

Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides of the cake.

Decorate with purple sprinkles, edible glitter, white chocolate stars, silver pearls, and optional zodiac-inspired decorations.

Chill the cake for 20 to 30 minutes before serving for cleaner slices.