Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
In a medium mixing bowl, soft together flour, cocoa powder, baking powder, baking soda and salt. Whisk in sugar. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add boiling water with milk, vegetable oil, almond extract and vanilla extract. Once combined, add eggs.
Gradually add dry mixture to wet mixture and blend until just combined. Do not overmix.
Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon water. If too runny (if your butter is too soft) add additional powdered sugar.
Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
Frost cake with remaining frosting and decorate as desired.
If you’ve tried this recipe, come back and let us know how it was!