White Velvet Cake

FOR THE CAKE:

• 1 3/4 cups cake flour
• 1 1/2 cups plus 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoons baking soda
• 2 egg whites, at room temperature
• 1 1/4 cups buttermilk, at room temperature, divided
• 1/2 vegetable oil, divided
• 1 1/2 teaspoons vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened

FOR THE FROSTING:

• 1 3/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 3 sticks unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt