World's Best Vanilla Cake

Ingredients:

Vanilla Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter-flavoured shortening
- ½ cup canola oil
- 2 cups granulated sugar
- 4 egg whites, room temperature
- 3-4 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 1 cup whole milk vanilla bean yogurt
- 1 cup vanilla almond milk

Vanilla Buttercream:
- 1 cup room temperature unsalted butter
- 4-6 tablespoons heavy whipping cream
- 4 cups powdered sugar (sifted)
- salt, a generous pinch
- 1-2 teaspoons pure vanilla extract
- ⅛-¼ teaspoon almond extract
- sprinkles or any decorations is optional

Instructions:
1. Preheat oven to 180 C. Grease two round 9-inch baking pans with shortening and lightly dust with flour. Set aside.

2. Whisk flour, baking soda, baking powder, and salt in a large bowl. Set aside.

3. In a large bowl, cream together shortening, oil and sugar until well combined.

4. Mix in egg whites, vanilla extract, and almond extract until combined.

5. Mix in yogurt.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the vanilla almond milk until the batter is fluffy.

7. Pour batter evenly into the prepared pans. Give the pans a shake to release any air bubbles.

8. Bake for 30 minutes (check on it at the 25-minute mark) until a toothpick inserted into the centre comes out clean or with moist crumbs clinging to it.

9. Place cakes on a cooling rack until pans are cool enough to touch.

10. Carefully remove the cake from the pan and place it on a cooling rack to cool completely.

MAKE THE FROSTING!
1. Add the butter, heavy whipping cream (start with four tablespoons), salt, and about 2 cups of powdered sugar, to a large bowl. Mix until combined and gradually add in the rest of the sugar.

2. Continue mixing until the frosting is smooth and fluffy; add more heavy whipping cream by the teaspoons until the desired texture is reached.

3. Once cakes are cooled, frost and top with sprinkles, if using.