Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Prepare the Dry Ingredients:

• In a medium bowl, sift together the flour, sugar, baking powder, and salt. Set aside.

Mix Wet Ingredients:

• In a separate bowl, beat the butter and vegetable oil together using an electric mixer until smooth and creamy.
• Add the egg whites, one at a time, and beat until fully incorporated.
• Stir in the vanilla extract, almond extract (if using), and vinegar.

Combine the Ingredients:

• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined. Be careful not to overmix.

Bake the Cake:

• Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

• While the cake cools, prepare the frosting. Beat the softened butter in a large bowl with an electric mixer until smooth and creamy.
• Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
• Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk. Beat until light and fluffy, adjusting the consistency with more milk if needed.

Frost the Cake:

• Once the cakes have cooled completely, place one layer of the cake on a serving plate.
• Spread a generous amount of frosting over the first layer, then place the second layer of cake on top.
• Frost the top and sides of the entire cake with the remaining frosting.
• Decorate with sprinkles, edible flowers, or any decoration of your choice.

Serve:

• Slice and serve your Luscious White Velvet Cake! Enjoy the tender, velvety texture and rich frosting.