Ingredients:

  • 3 cups (345g) cake flour, sifted
  • 2 cups (400g) granulated white sugar
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (226g) unsalted butter, softened to 65°F
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 tsp pure almond extract
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 1.5 cups (340g) unsalted butter, softened
  • 3.5 cups (420g) confectioners' sugar, sifted
  • 0.75 cup (65g) Dutch-processed cocoa powder
  • 4 tbsp heavy cream
  • 0.25 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift the cake flour, granulated sugar, baking powder, baking soda, and 1 tsp salt together into the bowl of a stand mixer fitted with a paddle attachment.
  3. Add the 226g of softened butter and 1/2 cup of the buttermilk to the dry ingredients. Mix on low speed until moistened, then increase to medium speed and beat for 90 seconds to develop cake structure.
  4. In a separate jug, whisk the remaining buttermilk, vanilla extract, almond extract, 3 whole eggs, and 3 egg yolks until combined.
  5. With the mixer on low, gradually add the egg mixture to the batter in three separate additions, scraping down the sides of the bowl between each addition to ensure a smooth emulsion.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool cakes in pans for 10 minutes before inverting onto a wire rack to cool completely. Prepare the frosting by beating 340g butter, confectioners' sugar, cocoa powder, heavy cream, and salt until fluffy.