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

Sift together the flour, Instant Clearjel, baking powder, baking soda, and salt.

Whisk together buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.

In a stand mixer, beat sugar and salted butter until light and fluffy. Add vegetable oil and corn syrup while mixing.

Gradually add the flour mixture and wet ingredients alternately, mixing gently until just combined.

Whip egg whites with cream of tartar until stiff peaks form. Fold into the batter gently.

Spread batter in the prepared pan, bake for 18 minutes, then reduce temperature to 300°F (149°C) and bake for an additional 6-8 minutes.

Prepare the buttercream by blending cream cheese and salted butter until smooth, then gradually add powdered sugar, vanilla, and almond extract.

Once cooled, frost the cake with buttercream, starting with a crumb coat, refrigerate to set, then apply a thicker layer.

For ganache, heat white chocolate and cream until melted, drizzle over the frosted cake and let set.