Start by preheating your oven to 350°F (175°C). While it warms up, grease two 9-inch round cake pans. You can either lightly dust them with flour or line them with parchment paper to prevent sticking.

In a large bowl, beat the room-temperature butter together with the granulated sugar until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes. Add the almond flavoring and vanilla extract, mixing just until everything is evenly incorporated.

Add the eggs one at a time, making sure to beat well after each addition. The goal is to achieve a smooth, uniform mixture with no streaks.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk. Start and finish with the flour mixture. Mix gently until just combined over mixing can make the cake dense.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 45 to 50 minutes. To check doneness, insert a toothpick in the center; it should come out clean. Let the cakes cool in the pans for 10 minutes, and then carefully transfer them to a wire rack to cool completely.

Once the cakes are fully cooled, spread a layer of buttercream frosting on top of one cake layer. Place the second cake layer on top, then cover the top and sides with the remaining frosting. Decorate as you like, slice, and enjoy.