1. Prepare the Cake Layers:
– Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans, and line the bottoms with parchment paper.
– In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
– In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
– Add the vegetable oil and continue to mix until well combined.
– Incorporate the egg whites one at a time, beating well after each addition.
– Mix in the clear vanilla extract and almond extract, if using.
– Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
– Divide the batter evenly among the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Cream Cheese Frosting:
– In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
– Add the vanilla extract and a pinch of salt, and continue to beat until the frosting is light and fluffy.
3. Assemble the Cake:
– Place one cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top.
– Place the second cake layer on top and repeat the frosting process.
– Add the third cake layer and frost the top and sides of the cake with the remaining frosting.
– For a smooth finish, use a bench scraper or offset spatula to evenly distribute the frosting.
– Decorate as desired.