Preheat your oven to 350°F. Grease and lightly flour two 8-inch round cake pans, or line them with parchment paper for easier release. If you're making cupcakes, place cupcake liners into the wells of your pan.

In a spacious mixing bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt until they are well-blended. Set aside for later use.

In a separate bowl, whisk together sour cream, milk, vegetable oil, vanilla bean paste, almond extract, and eggs until everything is smooth and well combined.

Cut the butter into small pieces and add it gradually to the dry ingredients while mixing on low speed. Keep mixing until the mixture takes on a crumbly texture, similar to coarse sand.

Slowly pour one-third of the wet ingredients into the dry ingredients. Mix on medium speed for about 30 seconds, or until fully combined.

Add the remaining wet ingredients in two parts, gently mixing each time until incorporated. Be careful not to overmix to ensure a light, fluffy texture.

Pour the batter evenly into the prepared pans.

Insert a toothpick into the center of the cake to test for doneness. If it comes out clean, the cake is ready.

Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Once fully cooled, frost with vanilla bean buttercream or your preferred frosting.