Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan with parchment paper and cooking spray.

Sift together flour, Instant Clearjel, baking powder, baking soda, and salt in a large mixing bowl.

Mix wet ingredients: buttermilk, water, vanilla extract, almond extract, and apple cider vinegar until frothy.

Cream the softened butter and sugar together in a stand mixer for 3-4 minutes until light and fluffy. Add vegetable oil and corn syrup.

With the mixer on low, gradually add dry and wet ingredients alternately, starting and ending with dry. Mix just until combined.

Whip egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.

Spread batter in the pan and bake for 18 minutes at 325°F, then reduce to 300°F for another 6-8 minutes.

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting.

Make the buttercream by mixing cream cheese and softened butter, then gradually add powdered sugar and extracts.

Assemble the cake layers with buttercream between them, adding a crumb coat before frosting the entire cake.

Let the cake sit at room temperature for about 30 minutes before serving.