1-Gathering and Prepping Your Ingredients: Start by preheating your oven to 350°F and getting three 9-inch round cake pans ready with nonstick baking spray. This step sets the stage for even baking and helps prevent sticking. In one bowl, mix the dry ingredients: 3 cups cake flour, 3 teaspoons baking powder, and 1/2 teaspoon salt to ensure they’re evenly distributed.

2-Gathering and Prepping Your Ingredients: In another bowl, beat 2 cups softened unsalted butter until it’s creamy, then add 2 1/2 cups sugar and mix until fluffy. Add the 5 large eggs one at a time, beating well after each to incorporate air for a light texture. Stir in 2 teaspoons vanilla extract and 1/2 teaspoon almond extract for that signature flavor.

3-Baking and Assembling: Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, starting and ending with the dry stuff, and mix just until combined. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely, then wrap and freeze them overnight for easier frosting later.

4-Baking and Assembling: For the frosting, mix 1/2 cup softened unsalted butter and 2 (8-ounce) blocks cream cheese until smooth, then gradually add 4 to 5 cups powdered sugar and 2 teaspoons vanilla extract. Whip it until creamy and spread it between the layers, applying a thin coat on the sides for that “naked” cake look. Top with white sparkle sprinkles for extra fun.

5-Baking and Assembling: Don’t forget the garnishes! Boil 1/3 cup water and 2 cups granulated sugar to make a syrup, dip 6 ounces fresh cranberries and 5 to 6 sprigs fresh rosemary into it, roll them in more granulated sugar, and let them set. This whole recipe takes about 2 hours of active time, plus overnight freezing, so plan ahead. If you’re into other almond-flavored treats, you might like this almond croissants recipe on our site.