1-Start by preheating your oven to 350°F (175°C) and spray three 9-inch round cake pans with non-stick baking spray. In a bowl, mix together the flour, baking powder, and salt to get your dry ingredients ready.

2-Next, in a mixer, beat the softened butter until it’s creamy, then gradually add the sugar and beat on medium speed until light and fluffy, which takes about 3 to 4 minutes. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla and almond extracts for that signature flavor.

3-Now, alternately add half the dry ingredients, then the milk, and finally the rest of the dry ingredients, scraping the bowl as you go to ensure everything combines smoothly. Divide the batter evenly among the pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 5 to 10 minutes before moving them to a rack.

4-For the frosting, beat the softened butter and cream cheese until smooth, then gradually add the powdered sugar on low speed followed by the vanilla extract. Beat on medium-high for 2 to 3 minutes until it’s creamy; add milk one teaspoon at a time if it needs thinning. To frost, wrap the cooled cakes in plastic wrap and freeze them overnight for easier handling.

5-Spread the frosting between the frozen layers and lightly on the sides, then scrape off most for a ‘naked’ look and sprinkle with white sparkles right away. Top with your sugared cranberries and rosemary before serving. To make those, dissolve 1 cup sugar in 1/3 cup water over medium heat, boil for 2 to 3 minutes, then cool. Dip the cranberries and rosemary in the syrup, roll in the remaining sugar, let them set, and shake off excess.