1-First, preheat your oven to 325 degrees Fahrenheit and grease and flour two 8-inch round cake pans or three 6-inch round pans. In a bowl, whisk together 1 cup full-fat sour cream, ½ cup whole milk, 2 teaspoons vanilla extract, ½ teaspoon almond emulsion (if using), 1 teaspoon butter extract (if using), and 6 large egg whites until smooth; set aside. Next, in a large bowl, whisk together 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour), 2 cups sugar, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon salt.

2-Add ⅔ cup shortening and ¼ cup unsalted butter (in chunks) to the dry mixture; mix until the flour is fully coated and the mixture becomes crumbly. Then, add half of the liquid mixture to the dry ingredients and mix until just combined. Add the remaining liquid mixture and mix until just combined, then scrape down the sides and mix for an additional 10-15 seconds, being careful not to over-beat.

3-Finishing Touches: Pour the batter evenly into the prepared pans and bake for 45 to 50 minutes. Once done, cool completely on a wire rack before frosting with buttercream. This method, known as reverse creaming, helps prevent over-mixing and keeps the cake extra moist. For more on achieving great textures, visit how to make moist cakes.