Preheat the oven to 350°F

Spray or butter three 9-inch cake pans, line each with the cut out circles of parchment if desired, spray or butter the circles. Lightly flour each pan.

With a whisk stir the cake flour, almond flour, baking powder, baking soda, and salt together in a medium bowl, set aside.

Using a stand mixer fitted with a whisk attachment beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3 to 4 minutes until creamed together and light in color. Scrape down the sides with a rubber spatula as necessary. 

One at a time add the eggs, beating for 1 minute and scraping down the bowl after each addition. 

Beat in the sour cream, vanilla and optional almond extract. Scraping down the sides as necessary

With the mixer on low speed, add ½ the reserved dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over mix.

Add the remaining flour mixture and mix just until combined. You may need to stir it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be thick.

Spread batter evenly into the cake pans. You can use a kitchen scale to get the same weight into each pan.

Bake for 30 minutes or until a cake tester or toothpick comes out clean and the top is a light golden brown

Allow cakes to cool for 15 minutes in the pans set on a wire rack. Then invert and cool completely.