Ingredients
Scale
- ¾ cup unsalted butter (soft and pliable)
- 1 ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ cups unsalted butter (softened)
- 6 ¼ cups powdered sugar (sifted if lumpy)
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream (cold)
Instructions
- Preheat the oven to 350°F (convection or regular). Grease 2 round 9-inch cake pans with non-stick cooking spray and line with parchment paper.
- Sift together the cake flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and extracts, mixing until fully combined.
- Alternately incorporate the milk and dry mixture, starting and ending with the dry ingredients.
- Distribute the batter evenly between the prepared cake pans.
- Bake in the preheated oven for about 15-18 minutes, until a cake tester comes out with a few clinging crumbs. Avoid overbaking.
- Allow the cakes to cool in the pans for 10 minutes. Loosen the edges with a knife, then turn out onto a cooling rack to cool completely before frosting.
- For the buttercream, beat the softened butter until smooth, then reduce the speed and gradually add the powdered sugar, mixing until fully incorporated.
- Add the vanilla extract and mix until the frosting is light and smooth.
- Adjust the mixer to high, adding the cold heavy cream until the mixture is light, fluffy, and white.
- To frost, place one cake layer on a stand or plate, spreading about 1 cup of buttercream on top. Place the second layer on top and refrigerate for 20 minutes to set the frosting.
- Add a generous amount of frosting to the top and edges, smoothing with a spatula and decorating as desired.
Notes
Make sure to let the cakes cool completely to avoid melting your frosting.
You can add food coloring to the frosting for a fun twist!
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.