Instructions

Layers

1. Preheat the oven to 275 degrees F.
2. In a stand mixer fitted with the paddle attachment, begin creaming the cold butter and gradually add in the sugar. Beat for 20 minutes.
3. Add eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl.
4. Whisk the cake flour, baking powder and salt. Set aside.
5. In a liquid measuring cup, mix buttermilk and flavorings.
6. Add white cake mix to the creamed butter and sugar mixture, followed by ⅓ of the buttermilk mixture.
7. With the mixer on low, alternate adding the cake flour mixture and remaining buttermilk, starting and ending with cake flour mixture.
8. Scrape the sides and bottom of bowl and incorporate any unmixed batter if necessary.
9. Mix for an additional 7 minutes.
10. While the batter is mixing, prepare three 9” pans with parchment paper, and spray with Baker's Joy.
11. Evenly distribute batter into prepared pans.
12. Bake layers for 45 minutes, or until set. If it springs back, it is done. If the indentation stays, it needs 2 to 3 minutes longer.
13. Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.
14. Prepare the cream cheese icing and ice the cooled layers.

Icing

1. Cream butter for approximately 2 minutes. Add cream cheese and cream until light and fluffy.
2. Scrape the sides and bottom of the mixing bowl.
3. Add extracts and amaretto and mix for another 1-2 minutes.
4. Slowly add confectioners sugar mixture, scraping down the bowl halfway through. Once all incorporated, mix for an additional 3 minutes.
5. Store in an airtight container in the refrigerator until ready to use.