Step 1: Preheat and Prep

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy—about 3–4 minutes.

Add Egg Whites and Extracts

Add egg whites, one at a time, beating well after each.

Stir in almond extract and vanilla extract.

Combine with Milk and Flour

Add the dry ingredients in three parts, alternating with the milk (begin and end with flour mixture).

Mix until just combined—do not overmix.

Bake

Divide the batter evenly between the prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

In a large bowl, beat the butter until creamy (about 2 minutes).

Gradually add powdered sugar, 1 cup at a time.

Add cream or milk, almond extract, vanilla extract, and salt.

Beat on high speed for 3–4 minutes until fluffy and smooth. Adjust consistency as needed.

Assemble

Place one cake layer on a serving stand.

Spread frosting evenly over the top.

Place the second cake layer and frost the top and sides.

Use an offset spatula to smooth the surface.

Decorate and Serve

Garnish with sliced almonds, fresh flowers, or edible pearls for a wedding-style finish.

Slice and serve.