Preheat your oven to 350°F before you start. Grease two 9-inch round pans with butter. Line the bottoms with rounds of parchment paper. Grease the paper and dust pans with flour. Tap out any extra flour over the sink.

Place the softened butter in your mixer bowl. Add the granulated sugar to the butter. Beat on medium-high speed for five minutes. The mixture should look very light and fluffy. This step adds air for a better texture.

Add the eggs one at a time while mixing. Ensure each egg is fully blended before adding more. Pour in the vanilla and almond extracts now. Scrape down the sides of the bowl often. This ensures everything is mixed perfectly together.

Get a separate bowl for your dry items. Sift the flour, baking powder, and baking soda. Add the kosher salt and whisk it well. Sifting helps prevent lumps in your final cake. It makes the crumb very soft and light.

Turn the mixer to the lowest speed. Add the dry ingredients and milk in stages. Start with flour, then milk, then more flour. End the mixing process with the flour mixture. Mix only until the white streaks disappear.

Divide the batter evenly between the two pans. Smooth the tops with your rubber spatula. Bake for 25 to 30 minutes in the oven. A toothpick should come out clean from the center. Do not overbake the cake or it dries.

Let the cakes cool in pans for ten minutes. This helps the structure set before moving them. Turn them out onto a wire cooling rack. Remove the parchment paper carefully from the bottom. Let them cool completely before you add frosting.