Oliver’s Cake (Old-Fashioned White Cake)

Preheat oven to 350 F. Grease two 9-inch round cake pans and line them with parchment paper. (To line with parchment paper, trace the bottom of the pans on a piece of parchment paper, cut out the circle, and trim it to fit into the bottom of the pan.)

In a small bowl, whisk together 1 cup of the flour, the salt and the baking powder. Set aside.

In a stand mixer on medium speed, cream the butter and sugar until light and fluffy (about 3-5 minutes). Add the milk and hot water (no need to mix). Add 1 cup of flour and 1 egg, and mix on medium speed until well combined. Scrape down the sides of the bowl and around the bottom to make sure everything is combined.

Then add 1 cup of flour and 1 egg, and again, mix on medium speed until well combined. Scrape down sides and bottom of bowl.

Finally, add the flour/salt/baking powder mixture and the one remaining egg, and mix until well combined. Scrape down the sides and bottom of the bowl. Add in the vanilla and almond extracts. Mix well to combine.

Divide the batter evenly between your two prepared baking pans. Rap the pans on the counter a few times to eliminate air bubbles. Bake for about 30 minutes or until a cake tester inserted into the middle of the cake comes out clean.