Preheat your oven to 350°F (175°C). Grease a 9x13-inch pan or two 8-inch round cake pans. Line with parchment for easy release.

Sift the cake mix into a large bowl to remove lumps and improve texture. Whisk in the salt.

In a separate bowl, whisk together the melted butter, eggs, extra yolk, milk, sour cream, vanilla, and almond extract until smooth.

Pour the wet ingredients into the dry. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.

Spread the batter evenly into your prepared pan. Tap the pan on the counter a few times to release air bubbles.

Bake for 25–30 minutes for a 9x13-inch pan or 22–26 minutes for two 8-inch rounds. The cake is done when the center springs back and a toothpick comes out with a few moist crumbs.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or topping.

Finish with your choice of cream cheese frosting, lightly sweetened whipped cream and berries, or a simple dusting of powdered sugar.