White Almond Cake with Silky Buttercream Frosting

White Almond Cake

Silky Buttercream Frosting

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Measure 2 3/4 cups cake flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt into a medium bowl.
3. Whisk the dry ingredients together for 20-30 seconds until the baking powder and salt are evenly distributed.
4. Beat 3/4 cup softened butter for about 30 seconds. Add 1 3/4 cups granulated sugar and beat on medium speed for 3-4 minutes, until pale and fluffy.
5. Add the 5 egg whites in 3 additions, allowing each addition to blend in before adding the next.
6. Mix in 1 teaspoon vanilla extract and 1 1/2 teaspoons almond extract for about 15 seconds.
7. With the mixer on low, add one-third of the dry ingredients, followed by half of the 1 cup milk. Repeat with another third of the dry ingredients, the remaining milk, and the final dry portion. Fold gently by hand until no dry flour remains.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake at 350°F (175°C) for 25-30 minutes. Begin checking at 25 minutes. The centers should spring back lightly, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
10. Cool the cakes in their pans for 10 minutes, then turn them onto a cooling rack, remove the parchment, and cool completely for 60-90 minutes.
11. To make the buttercream, beat 1 1/2 cups softened butter on medium speed for 2-3 minutes, until smooth and creamy.
12. Add 5 cups powdered sugar about 1 cup at a time, mixing on low after each addition. Once incorporated, beat for about 1 minute.
13. Add 1 1/2 teaspoons vanilla extract, 1/2 teaspoon almond extract, 1/4 teaspoon fine salt, and 3 tablespoons heavy cream. Beat for 1-2 minutes. Add more cream 1 tablespoon at a time, up to 5 tablespoons total, until the frosting spreads smoothly.
14. Level any domed cake tops with a serrated knife once the layers are completely cool.
15. Place one cake layer on a serving plate or cake board. Spread about 1 cup buttercream over the top, then place the second layer on top.
16. Cover the cake with a very thin layer of buttercream to trap loose crumbs.
17. Refrigerate the crumb-coated cake for 20-30 minutes, until the frosting feels firm.
18. Spread the remaining buttercream over the top and sides of the cake, aiming for about a 1/4-inch outer layer.
19. Smooth the frosting with an offset spatula or cake scraper. Chill for another 15-20 minutes if the buttercream feels too soft.
20. If refrigerated, let the cake stand at room temperature for 20-30 minutes before slicing and serving.