Perfect Vanilla Cake

Vanilla Cake:
2 Grease sides and line with parchment paper the bottom of three 6 in baking pans; pre-heat oven to 350 F
3 On a separate bowl, mix flour, cornstarch, baking powder and salt and set aside.
4 In medium-high speed and with your whisk attachment, mix butter and sugar until light, fluffy, and until color turns whitish, around 5 minutes. Add eggs, one by one, beating after each addition.
5 Turn your speed yo a medium-low. Mix milk with vanilla and almond extract. Alternate flour mixture and milk mixture, beating in between, until all flour and milk are incorporated in your batter. Do not over beat!
6 Pour batter evenly in prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean
7 Place in a wire rack to cool completely before frosting
Vanilla frosting:
10 Beat butter, vanilla and almond extract, until light and fluffy, around 2 minutes, gradually, add powdered sugar and salt, and beat until fully incorporated. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency
Assembling:
13 To assemble your cake, remove the domes from your cake layers using a serrated knife or a cake leveler. Add an equal amount of buttercream between each layer (I like to use an ice cream scoop, and add around 2 scoops of frosting between each layer)
14 Add a crumb coat to your cake: frost your cake with a very thin layer of icing to "glue" crumbs to your cake; refrigerate for 10 minutes
15 Add the rest of your frosting to your cake, and cover in sprinkles!