Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (100g) almond flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/4 cup (60ml) milk
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tbsp heavy cream (or milk)
  • 1 tsp pure vanilla extract
  • Food coloring (assorted colors, optional)
  • Edible glitter (for decoration, optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line the bottoms of the cake pans with parchment paper.
  3. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  4. In a separate large bowl, beat softened butter and granulated sugar until light and fluffy.
  5. Mix in eggs one at a time, then stir in vanilla extract.
  6. Gradually add the dry ingredients and milk into the butter-sugar mixture, mixing until just combined.
  7. Pour batter evenly into prepared pans and smooth the tops. Bake for 30 minutes or until a toothpick comes out clean.
  8. Once baked, let the cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Beat softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla extract, until well combined.
  10. Level the cooled cakes if necessary. Place one layer on a serving plate, frost, and stack the second layer on top. Use remaining frosting to cover the sides and top of the cake.
  11. Use food coloring to tint some frosting and pipe decorations if desired. Finish with edible glitter for that festive touch.
  12. Slice and enjoy!