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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