This is a recipe I got from the cake flour box and altered. It is always better the second and third day so you can make it a day or two ahead.
2 cups sugar
1 cup (2 sticks) butter or margarine, softened (butter is best)
1 tsp vanilla, I like to use real vanilla for this one
3/4 tsp almond extract
2 eggs
2 1/2 cups cake flour
1 cup baking cocoa
2 tsp baking soda
1/2 tsp salt
2 1/4 cups buttermilk
Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. I like to use cocoa instead of flour. Personal preference
Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix cake flour, cocoa, baking soda and salt; beat into sugar mixture alternately with buttermilk on medium speed. You need a deep bowl for this because the dry tends to want to fly out of the bowl. So I fold in the dry before I start the mixer. Beat 1 minute longer. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Fill layers and frost cake with Buttercream Frosting. (Below)
Garnish with chocolate. curls (optional)
Buttercream Frosting
This is what makes the cake
6 cups powdered sugar
1 cup (2 sticks) butter or margarine, softened (again butter is best)
4 to 6 Tbsp Buttermilk
1 1/2 tsp vanilla
1/4 to 1/2 cups, cocoa(this is also personal, the less you use the lighter the color and flavor)
Beat all ingredients on medium speed until light and fluffy.