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Preheat oven to 350 degrees. Grease 3 (9”) circular cake pans well. Set aside.
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Beat unsalted butter and oil together, until light and fluffy (about 1-2 minutes).
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Add in granulated sugar, and beat again until light and fluffy.
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Add in the eggs, one at a time, beating well after each addition.
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In a separate bowl, sift together cake flour, baking powder, and salt.
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Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until *just* combined after each addition (I add 1/3 flour mixture to the butter mixture, and mix until *just* combined. Next I add 1/2 of the buttermilk, and mix until just combined, etc.).
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Add in vanilla extract, almond extract, and sour cream. Mix until just combined (overmixing the ingredients can lead to a dry cake).
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Divide the batter evenly between the 3 cake pans. Spread batter in an even layer, then tap the cake pans on the counter a few times to remove any air bubbles.
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Bake for about 18-20 minutes, or until a toothpick or cake tester comes out clean.
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Cool for about 5-10 minutes, then carefully remove the cakes from the pans and allow them to cool completely on a cooling rack.