Instructions

Layers

1. Cream butter and sugar in a mixer fitted with a paddle attachment for 20 minutes. Scrape sides and bottom of bowl.
2. Preheat the oven to 275 degrees F.
3. Whisk cake flour, baking powder and salt. Set aside.
4. Add eggs one at a time, beating well after each addition.
5. In a liquid measuring cup, mix buttermilk and flavorings.
6. Add cake base to creamed butter and sugar mixture, followed by ⅓ of the buttermilk mixture.
7. With the mixer on low, alternatively add cake flour mixture and remaining buttermilk, starting and ending with cake flour mixture.
8. Scrape 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.

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 half way through. Once all incorporated, mix for an additional 3 minutes.
5. Store in an airtight container in the refrigerator until ready to use.