1. Preheat oven to 310 °F and grease 2 8-inch cake pans with baking spray and line the bottom with parchment paper, set aside.
2. In a large bowl sift flour, sugar, baking powder, and baking soda. Add the
butter into the dry ingredients and beat on a low speed. Keep beating until the butter is completely cut into the dry ingredients and looks like sand.
3. Add eggs, Greek yogurt, vanilla extract, and almond extract, beating until combined. Add in milk in 3 additions, beating until well between each addition.
4. Once the milk is all added, keep beating the cake batter for 1 to 2 minutes.
5. Divide the batter between the 2 cake pans (about 480 grams or 16.9 ounces per cake pan), spreading the batter evenly between into the pans.
6. Bake for 30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 5 minutes before inverting onto a wire to cool the cakes completely.
To make the Frosting:
In a microwave-safe bowl add white chocolate and 1/3 cup heavy cream, melting in 30-second intervals, whisking between each interval until completely melted.
Add in the remaining heavy cream, wrap with plastic wrap and let it cool in the refrigerator for a minimum of 3 hours. The ganache needs to be cooled completely before whipping.
Once completely cooled, whip the ganache until doubled in volume. Add in vanilla and almond extracts.
To assemble the Cake:
Use a knife to carefully remove the cake top, creating a flat cake layer. Cut the sides of the cake.
Place some frosting on a cake platter or board and secure the bottom cake layer onto the board.
Apply some of the frosting onto the top of the cake layer, spreading to create an even layer.
Place the second cake layer on top. Spread the remaining frosting onto the top and sides of the cake. Garnish with sliced almonds.
