Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper and spray with nonstick baking spray, set aside.
Whisk together the cake flour, baking soda, baking powder, and salt in a medium bowl, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes. Scrape down the bowl.
While the butter and sugar are mixing, in a separate bowl, whisk the egg whites to soft peaks, this will take about three minutes. Be sure to use a very clean bowl and whisk, as any trace of oil will prevent the egg whites from properly whipping. Set the egg whites aside.
Add eggs yolks to the creamed butter and sugar, one at a time, mixing until fully incorporated and scraping down sides of the bowl in between each addition. Stir in the extracts.
Working in alternating batches, add ⅓ of the dry ingredients, followed by ½ of the milk, ending with the dry ingredients.
Add in the whipped egg whites and gently fold in by hand, being sure not to deflate the batter. Mix until no streaks of egg white remain and everything is fully incorporated.
Divide batter among prepared pans and bake in preheated oven for 30 minutes, or until tops are golden brown, the tops spring back when lightly touched, and the edges have begun to pull away from the sides of the pan.
Allow cakes to cool on wire rack for 10 minutes before turning out of pans and cooling completely on wire racks.