A delightful and moist cake perfect for any celebration, featuring a hint of almond and a creamy texture.
Preheat your oven to 325°F (165°C) and prepare your cake pans by greasing and flouring them.
Using parchment paper on the bottom of the pans can help with easy removal of the cake.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well using a wire whisk.
Sifting the dry ingredients can help achieve a smoother batter.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Ensure the butter is at room temperature for easier mixing.
Gradually add the egg whites, sour cream, vanilla extract, almond extract, and milk to the mixture. Beat on medium speed until smooth.
Add the wet ingredients in stages to prevent splashing and ensure even mixing.
Divide the batter evenly between the prepared cake pans, filling each about halfway.
Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Run a knife around the edges of the pans to help release the cakes easily.
Frost and decorate the cakes as desired before serving.
Use a crumb coat before the final layer of frosting for a smooth finish.
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