★Ingredients
- 2 1/2 teaspoons baking powder
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup whole milk, room temperature
- 1/2 teaspoon almond extract
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
For the Frosting*
- 4 cups powdered sugar, sifted
- 1 cup unsalted butter, softened
- 1/4 cup heavy cream
- Pinch of salt
- 1 teaspoon vanilla extract
★Instructions
For the Cake
Preheat the Oven* Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients* In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar* In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Combine Wet Ingredients* In a separate small bowl, combine the milk, vanilla extract, and almond extract.
Mix Dry and Wet Ingredients* Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Beat Egg Whites* In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Fold in Egg Whites* Gently fold the beaten egg whites into the batter until no streaks remain.
Bake* Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool* Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
For the Frosting
- Cream Butter* In a large bowl, beat the softened butter until smooth and creamy.
- Add Sugar* Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Cream and Vanilla*Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 3-4 minutes until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
Assembly*
- Layer the Cake* Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top. Place the second cake layer on top.
- Frost the Cake* Use the remaining frosting to cover the top and sides of the cake.
- Decorate If desired, decorate with sprinkles, fresh berries, or other cake decorations of your choice.
Tips*
- Ensure all ingredients are at room temperature for best results.
- Be gentle when folding in the egg whites to maintain the cake’s airy texture.
- Use high-quality vanilla and almond extracts for the best flavor.
Enjoy!