Move the oven rack to the middle position. Preheat the oven to 350°.

Line the bottom of three 9-inch cake pans with parchment paper and lightly spray with baking spray.

In a large mixing bowl, combine flour, cake flour, baking powder, salt, and baking soda.

Add sugar, butter, and shortening in the bowl of a stand mixer fitted with a paddle attachment.

Beat on medium-high speed until well combined and fluffy.

Add in vegetable oil and mix until white and creamy.

Add in egg whites and mix for 30 seconds until just incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add milk, vanilla, and almond extract and mix until combined.

Add the flour mixture to the wet ingredients and mix until just incorporated.

Evenly divide the batter between the three cake pans.

Place them into the preheated oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Once baked, remove them from the oven and then place them on a wire cooling rack to cool for 15 minutes in the pans. Then remove them from the pans and let them completely cool on wire racks.

While the cakes are cooling, prepare the cherry sauce and white chocolate whipped cream.

In a large saucepan, combine cherries, sugar, water, lemon juice, and salt.

Cook over medium heat until the ingredients have cooked down.

Add cornstarch and continue cooking until adequately thickened.

Once thickened, remove from heat and set aside to let cool completely.

In a small, microwave-safe bowl, heat ¾ cup of the heavy cream in the microwave for 1 minute.

Place the white chocolate chips into a heat-safe bowl.

Once the cream has been heated, pour it over the white chocolate chips and let sit for 1 minute, then whisk until smooth.

Cover the bowl with plastic wrap and place it into the fridge or freezer to let it cool completely.

Once the ganache has completely cooled, remove it from the fridge and place it into the bowl of a stand mixer fitted with a whisk attachment.

Add the remaining ¾ cup heavy cream and whip until stiff peaks form, about 1-2 minutes.

Set the first cake on a cake stand or plate.

Add a third of the frosting into the center and spread it out using an icing spatula, leaving a well in the center to fill with cherry sauce.

Fill the well with the cherry sauce, then top with the second cake.

Repeat the layering process, ending with the third cake layer.

Once all cakes have been layered, frost the top of the cake and make a well in the frosting.

Fill with cherry sauce and top with the optional cherries.

Cut into 12 pieces and serve.