Spray your baking pans with baking spray to prevent the cake from sticking and ensure easy release after baking.

Set your oven to 325°F (163°C) to prepare for baking the cake.

In the bowl of a stand mixer, mix together the white cake mix, all-purpose flour, and granulated sugar until just combined, being careful not to overmix.

Pour in the water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract to the dry ingredient mixture. Mix on a low speed until everything is just incorporated.

Increase the mixer speed to medium and beat the batter for 2 minutes to ensure a smooth, well-blended texture.

Carefully pour the batter into the prepared baking pans, distributing it evenly for consistent baking.

Place the pans in the preheated oven and bake for 35 minutes. Test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done; if not, continue baking until fully cooked.

Once baked thoroughly, remove the pans from the oven and allow the cakes to cool completely before frosting.

In a clean mixer bowl, combine the softened butter and shortening. Beat on medium-high speed for about 5 minutes until the mixture is fluffy and creamy.

Gradually add the powdered sugar in two 2-cup increments, mixing well between each addition.

In a separate bowl, whisk together the milk, vanilla extract, almond extract, butter flavored extract, and salt. Add this mixture to the buttercream while the mixer is off.

Start mixing on low speed to incorporate the liquid ingredients, then increase speed to high and beat for another 5 minutes until light and fluffy.

Test the buttercream’s thickness. If needed, adjust by adding more powdered sugar for thickness or more milk for thinning until desired consistency is reached.

Once the cake layers are completely cooled, frost with the prepared buttercream and decorate as desired.