Directions

Bake the Cake

1. Preheat oven to 350°F (180°C). Grease and line three 8-inch cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer (or using a hand mixer), beat the coconut oil, butter, and sugar on medium-high until pale and fluffy, about 5 minutes. Scrape down the bowl as needed.
4. With the mixer running, slowly add the egg whites and beat until well incorporated, about 1–2 minutes.
5. Mix in the vanilla bean paste, vanilla extract, and optional almond/imitation vanilla extracts until combined.
6. Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half the buttermilk. Continue alternating, ending with the flour mixture. Mix each addition just until combined.
7. Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely before frosting.

Make the Frosting

1. In a stand mixer (or using a hand mixer), beat the butter and cream cheese on medium-high until smooth and fluffy, about 2 minutes.
2. Add the salt, vanilla, and almond extract (if using). Mix to combine.
3. Gradually add powdered sugar, one cup at a time, mixing on low to prevent a sugar cloud.
4. Once all the sugar is in, turn the speed to medium-high and whip until light and airy, about 2 minutes.
5. Frost the cooled cake layers generously and evenly. Serve and enjoy!

Ingredients

Cake:

• 4 cups (480 g) cake flour
• 2 teaspoons (10 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) salt
• 170 g coconut oil, room temperature
• 170 g unsalted butter (about 1½ sticks), room temperature
• 2½ cups (500 g) granulated sugar
• 8 large egg whites
• 2 tablespoons vanilla bean paste
• 2 teaspoons vanilla extract
• 1 teaspoon imitation vanilla extract (optional, for nostalgic cake flavor)
• 1 teaspoon almond extract (optional, for a hint of almond)
• 2 cups (480 ml) buttermilk

Cream Cheese Frosting:

• 226 g unsalted butter (2 sticks or 1 cup), softened
• 226 g cream cheese (8 oz), softened
• ½ teaspoon salt
• ½ teaspoon almond extract (optional)
• 2 tablespoons vanilla bean paste (or 1 teaspoon vanilla extract)
• 6–8 cups powdered sugar