Preheat your oven to 325°F (163°C). Prepare your baking pan by greasing it with butter or lining it with parchment paper.

In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.

Cream together the butter and sugar until fluffy, then drizzle in the vegetable oil and corn syrup.

Gradually add the dry mixture to the creamed mixture in stages, alternating with the wet mixture.

In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form, then fold into the cake batter.

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

Remove the cake from the oven and let it cool in the pan for at least 10 minutes before transferring to a wire rack.

While the cake cools, prepare the frosting by beating together the cream cheese and butter until smooth, then add powdered sugar and mix in vanilla and almond extracts.

Frost the cooled cake with the buttercream and, if desired, drizzle with ganache.