It’s time to fire up that oven! Preheat it to 350°F (175°C). Grab your baking pans and grease them with butter or line them with parchment paper for easy removal later.

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt. This blends everything evenly and makes for great cake texture.

In another bowl, beat the softened butter and white sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps the cake rise beautifully.

Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts to infuse your batter with even more flavor.

Now, alternate adding the dry mix and the milk into the creamed butter mixture, starting and ending with the dry ingredients. This method creates a smoother batter without overmixing.

Divide the cake batter evenly between the prepared pans. Use a kitchen scale for precision, or rely on your best guess if you’re feeling adventurous.

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the pans from the oven. Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing on low until it’s well combined. Pour in the espresso and vanilla, then add milk until the desired consistency is reached.

Once your cakes are cooled, it’s time to assemble! Place one layer on your serving plate. Spread a generous layer of chocolate buttercream on top. Add the second cake layer and frost the top and sides.

Add any decorations—sprinkles, fresh fruit, or additional piping of frosting. Make it your own!