- 2 1/2 all purpose flour (cake flour works better, measure per box instructions)
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt
- 3 eggs
- 2 sticks unsalted real butter
- 2 cups sugar
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups whole milk
Preheat oven to 350 degrees.
Let butter, milk, and eggs sit out at room temperature.
Place room temperature butter and sugar in mixer at low speed until blended well.
Add vanilla, almond, and eggs one at a time, mix on low until well blended. Next, you will add the dry ingredients and milk by alternating each, starting and ending with the dry. Blend well scraping the sides of the bowl periodically. Blend well on low/medium speed, DO NOT over beat!
Pour batter into two greased 9" cake pans and bake at 350 degrees for about 35-40 minutes. After 30 minutes periodically monitor cake. The cake is done when a toothpick inserted in center comes out clean.
When done remove from oven and let cool completely before frosting or handling.
TIP: Allowing butter, milk, and eggs to warm to room temperature will help the ingredients blend well and help the cake rise.
When completely cooled frost with vanilla buttercream frosting.