White Velvet Cake

FOR THE CAKE:
  • 1 3/4 cups cake flour
  • 1 1/2 cups plus 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoons baking soda
  • 2 egg whites, at room temperature
  • 1 1/4 cups buttermilk, at room temperature, divided
  • 1/2 vegetable oil, divided
  • 1 1/2 teaspoons vanilla extract
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
FOR THE FROSTING:
  • 1 3/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 3 sticks unsalted butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

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