White Cake

Ingredients

CAKE

• 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 c. (360 g.) all-purpose flour, plus more for pans    
• 1 tbsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 2 c. (400 g.) granulated sugar
• 1/4 c. vegetable oil
• 6 large egg whites, room temperature
• 2 tsp. clear vanilla extract 
• 1 tsp. almond extract 
• 2/3 c. full-fat sour cream, room temperature
• 1 c. whole milk, room temperature

FROSTING & ASSEMBLY

• 1 1/2 c. (3 sticks) unsalted butter, room temperature
• 5 c. (600 g.) powdered sugar
• 1/4 c. (or more) heavy cream, room temperature
• 2 tsp. clear vanilla extract 
• 1/8 tsp. kosher salt
• White sprinkles, for decorating (optional)

Directions

• CAKE
  1. Arrange a rack in center of oven; preheat to 350°. Line 3 (8″) cake pans with parchment; coat pans with butter and lightly dust with flour. 
  2. In a medium bowl, whisk flour, baking powder, salt, and baking soda.
  3. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and butter, scraping down sides of bowl as needed, until light and fluffy, 3 to 4 minutes. Add oil and beat until smooth and creamy. Add egg whites in three additions, beating well after each addition, then beat in vanilla and almond extract. Add sour cream and beat until just combined.
  4. Add about half of dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add milk and beat until incorporated. Add remaining dry ingredients and beat until just combined.
  5. Divide batter among prepared pans; smooth tops. Bake until a tester inserted into the center comes out clean, 25 to 35 minutes. Let cool in pans 10 minutes, then invert onto a wire rack and let cool completely.
• FROSTING & ASSEMBLY
  1. In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the paddle attachment), beat butter until fluffy, about 2 minutes. Add powdered sugar and beat until combined. Add cream, vanilla, and salt and beat until combined. If frosting is too thick, add more cream a tablespoonful at a time to reach desired consistency.
  2. Using a large serrated knife, level tops of cakes, if needed. Place a dab of frosting on a platter to keep cake from moving. Place one cake on platter and spread with frosting. Repeat with remaining cake layers and frosting. Smooth remaining frosting over top and sides of cake.
  3. Decorate with sprinkles (if using).