2½cupsall-purpose flour (*measured correctly, see note)
4egg whites, room temperature
3-4teaspoonspure vanilla extract (see note)
1cupwhole milk vanilla bean yogurt (see note)
1cupvanilla almond milk (see note)
1cuproom temperature unsalted butter (2 sticks)
4-6tablespoonsheavy whipping cream (may need more)
4cupspowdered sugar (sifted)
salt, generous pinch
1-2teaspoonspure vanilla extract
Preheat oven to 350 F. Grease two round 9-inch baking pans with shortening and lightly dust with flour. Set aside.
Whisk flour, baking soda, baking powder, and salt in a large bowl. Set aside.
In a large bowl, cream together shortening, oil and sugar until well combined.
Mix in egg whites, vanilla extract, and almond extract until combined.
Mix in yogurt.
Gradually add the dry ingredients into the wet ingredients, alternating with the vanilla almond milk until the batter is fluffy.
Pour batter evenly into the prepared pans. Give the pans a shake to release any air bubbles.
Bake for 30 minutes (check on it at the 25-minute mark) until a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
Place cakes on a cooling rack until pans are cool enough to touch.
Carefully remove cake from pan and place on a cooling rack to cool completely.
Meanwhile, make the frosting!
Make the frosting! (see note)
Add the butter, heavy whipping cream (start with four tablespoons), salt, and about 2 cups of the powdered sugar, to a large bowl.
Mix until combined and gradually add in the rest of the sugar.
Continue mixing until frosting is smooth and fluffy; add more heavy whipping cream by the teaspoons until desired texture is reached. (The more you mix it, the fluffier the frosting will become)
Once cakes are cooled, frost and top with sprinkles, if using.
Notes:All-purpose flour- Measure flour by spooning into a measuring cup and leveling it off.Vanilla extract- Use clear vanilla extract if you prefer the cake to be lighter in color. Imitation vanilla extract will give you the strongest vanilla scent and flavor. The pure vanilla extract gives a natural vanilla flavor that is present yet a bit subtle.Vanilla bean yogurt: I prefer to use Noosa brand vanilla bean yogurt. The flavor is incredible.Vanilla almond milk- I use Silks brand.Frosting: This frosting recipe will make enough frosting to frost a thin layer of a 2-layer cake. If you prefer a thick layer of frosting, you should make this frosting recipe + 1/2 of the recipe. This will give you plenty of frosting to create a thick layer all over a 2 layer cake. (This frosting is sweet which is why I prefer a thin layer, but it seems to mellow out the next day.)