Preheat oven to 350 degrees
Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy.
Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs, 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done.
Cool in pans 5 to 10 minutes.
Invert cakes onto cooling racks.
Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Cream butter and sugar with mixer until fluffy. Add eggs, one at a time, beating after each addition. Sift the flour you have already sifted again with the salt and baking powder. Add the vanilla extract and almond extract to the creamed eggs and sugar. Alternately add milk and flour to eggs and mix just until everything is wet. Spray a 9 x 13 baking dish with cooking spray. Add your cake mixture. Cook in preheated 350 degree oven for 35 to 40 minutes until brown on top and tests done in middle. Let cool before frosting. This cake is traditionally baked in three 9 inch cake pans for about 20 minutes per layer. You can do it in the cake pans or in a bundt pan, too. It will take about 40 minutes in a bundt pan. Frost with your favorite frosting or the frosting recipe below. Enjoy!