White Cake

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with a paddle attachment, place the flour, sugar, baking powder, and salt. Turn the mixer on the lowest speed, stir to combine, 5 to 10 seconds.

Cut the butter into 1/2 inch cubes and sprinkle over the dry ingredients. Turn the mixer onto medium-low speed and mix, until the butter has broken down into the dry ingredients and you can't see any more butter lumps, just moist crumbs, 1 1/2 minutes to 2 minutes.

Into a large measuring cup or a medium bowl, add the milk, vegetable oil, egg whites, vanilla, and almond extract. Whisk to combine.

Add most of the wet ingredients into the mixer, reserving about 1/2 cup of liquid. Mix on medium slow speed, about 1 minute. Scrape down the sides and bottom of the bowl. Add the remaining wet ingredients and mix for an additional 30 seconds. Again, scrape down the sides and bottom of the bowl. Mix for an additional 15 seconds to make sure everything is incorporated and well blended.

Spray a 9 x 13 x 2-inch pan with cooking spray. You can also line the pan with parchment paper for easier removal. Pour the batter into the prepared pan and tap the pan firmly on the counter or table a couple of times to settle the batter and pop any air bubbles that may have formed.

Bake in the oven, until the top is golden brown, the edges are pulling away from the pan slightly, and a toothpick comes out clean with inserted in the center, 30 to 35 minutes.

Let the cake cool completely on a wire cooling rack until room temperature before attempting to frost it, about 2 hours depending on the temperature of your kitchen.