Ingredients
-For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 3/4 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable oil
- 1/3 cup buttermilk
- 4 large egg whites, room temperature
-For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another small bowl, combine the milk,butter milk, vanilla extract, and almond extract (if using).
- In a large mixing bowl, beat the sugar, butter, and oil together until light and fluffy.
- Add the egg whites to the butter mixture, one at a time, beating well after each addition.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven 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.
For the Frosting:
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Add the heavy cream, vanilla extract, and salt, and beat on high speed until the frosting is light and fluffy.
- If the frosting is too thick, add a bit more heavy cream, one tablespoon at a time, until you reach the desired consistency.
Once the cakes have cooled, spread a layer of frosting between each cake layer. Frost the top and sides of the cake with the remaining frosting.
Enjoy