Preparation

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

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