Three-Layer Cinnamon Swirl Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

2 . Stage

Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.

3 . Stage

Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.

4 . Stage

Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.

5 . Stage

Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

7 . Stage

While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.

8 . Stage

Frost and stack layers of cake and sprinkle cinnamon on top.