Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or two 8-inch pans), or line them with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract and almond extract.

Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed after each addition until just combined. Be careful not to overmix.

Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Once the cakes are fully cooled, spread a layer of buttercream frosting over the top of one cake. Place the second cake on top, and frost the entire cake with the remaining buttercream frosting.

Slice and serve the delicious Wilton Butter Cake!