Homemade Yellow Cake

Pre-heat the oven to 350° F, and grease the bottom only* of 2 round 8-inch cake pans.
In a large mixing bowl, whisk together the butter, sugar, egg yolks, and vanilla extract for a good 5 to 8 minutes.
Meanwhile, in a separate bowl, whisk together the dry ingredients, including the flour, baking soda, baking powder, and salt.
Alternate adding the dry ingredients with the buttermilk to the butter/sugar mixture, mixing after each addition.
When everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.
Pour the cake batter into the prepared cake pans.
Bake at 350° F for about 30-35 minutes, or 'til a toothpick inserted in the center comes out clean. Be careful not to over bake, as even a couple minutes too long can dry out the cake.
Remove each cake from the oven, and allow to cool in the pan for about 10 minutes; then remove each cake from the pan, and place on a wire rack to finish cooling.

In a large mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
Add in the heavy whipping cream, and mix well.
Add in the powdered sugar and cocoa powder, and mix together for 2 to 3 minutes. At this point, it should be a very smooth, creamy, and spreadable frosting.

When the cake is fully cooled, spread chocolate buttercream frosting all over the top of one layer.
Place the second layer on top of the frosting, and repeat, spreading frosting all over the top of the cake.
Then spread or pipe frosting all around the sides of both layers, making sure the cake is fully covered in chocolate buttercream.
Slice and serve!

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