Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.
Add the shortening and butter in chunks to the flour mixture.
Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
Add in half the liquid mixture and mix just until combined.
Add in the last half of the liquid mixture and mix just until combined.
Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.
Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
Cool on a wire rack then cover with buttercream.
This cake will keep for a couple days covered out of the fridge. (As long as you have not used a perishable frosting or filling and aren't storing it in a warm environment). Place in the fridge after a couple days to prolong it's freshness. This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.Buttercream Recipe Links:Vanilla Bean Buttercream RecipeBright White Heat Stable Buttercream Recipe