Firstly, mill the flour. I used all soft white wheat.

Then, add potato starch, baking soda, baking powder, salt (if using unsalted butter) to the flour, and stir to combine. Set aside.

In a stand mixer, add room temperature butter, oil, and sugar. Cream together for 3-5 minutes until it becomes lighter in color, and increases in volume. Also, make sure to scrape the sides down as needed for even mixing.

Add eggs one at a time, mixing a little between each egg. Then, after all the eggs are incorporated, beat until mixture becomes fluffy (about 1-2 minutes more.)

Then, add the vanilla extract, almond extract (if using), vinegar, and heavy cream. Mix until well combined. (save the 1/2 cup yogurt until you have added half the flour mixture.)

Now, it is time to add in your flour mixture. Slowly mix in half the flour without overmixing.

Then, add in the yogurt, mix in just a little.

Lastly, add in the rest of the flour, and fold in with a spatula just until there is no dry flour mixture left. Don't overmix it will deflate all the air you put in the cake, and make it tough.

Preheat the oven to 350*F.

Let the yellow cake batter sit and allow the fresh milled flour to start absorbing all the liquid while the oven preheats. (15 mins or so.)

While the batter is resting, and the oven is preheating. Get two 8 inch round cake pans, and cut out parchment paper circles to line the bottom of the pan. (I like to trace the pan with a pencil to get the exact size I need.

Then, spray or grease the pans, and place a parchment paper circle into each pan, spray or grease the pans again including up the sides. (So, you want spray or grease under and above the parchment paper.)

Pour half the yellow cake batter into each pan. Gently tap the pans on the counter to let the top set and get any air pockets out.

Bake for 30 minutes, watch for the edges of the cake to pull away from the pan. Once this happens the cake is done! If it overbakes even a couple minutes, it will cause the cake to be dry. (you can use the toothpick trick, and cake crumbs or oil is ok to come off on the toothpick, it is still done. Just, not done if wet cake batter comes out.)

After the cakes are baked, remove from oven, and let them cool in the cake pan for 20 minutes. (If you release them right away, they will make a mess, and not hold together. If you leave them too long to cool completely, they will tend to get stuck in the pan. I find that 15-20 minute mark is perfect!)

When it is time to release them from the pan, get a wire cooling rack, place on top of the cake pan, and flip the pan and cooling rack together over to release the cake from the pans. (see video)

Let the cakes cool completely on the wire rack before frosting (at least 1-2 hours.) You may find it easier to frost if you wrap the cooled cakes in plastic wrap, and freeze.

Make the Buttercream of your choice. I have 2 options I will list.

To make the vanilla bean buttercream, in a clean bowl in a stand mixer, add room temperature butter, powdered sugar, and vanilla beans from the pod. (not the pod)

Then, mix on low speed for a few minutes until the ingredients are incorporated. Once combined, then turn up the speed to medium-high/high and mix until light and fluffy. Scrape the sides of the bowl as needed for even mixing.

Adjust the sweetness by adding more or less powdered sugar. Thin the buttercream buy adding whole milk a little at a time. Once, the buttercream is the sweetness, and thickness you prefer, it is done. Don't frost the cake until it has completely cooled.

To Make The Chocolate Ganache Buttercream, Heat the heavy cream in a saucepan or the microwave until it is hot, but not boiling.

Put chocolate in a large heat safe bowl, and pour the hot cream over the chocolate. Do not stir it yet!

Let the chocolate sit in the hot cream for 5 minutes (set a timer.) Then, add a pinch of salt, and whisk mixture until the chocolate has completely melted. The mixture may seem to separate, but keep stirring, and it will come together, and be a smooth chocolatey goodness!

Cover this chocolate mixture with plastic wrap, and let it cool on the counter for 2 hours. (You can cool in the fridge, but it will need to be stirred occasionally) But, since our cakes need to cool anyways, I find that 2 hours cooling works great for both!

Once the mixture is room temperature add it to a clean bowl in a stand mixer. Then, add softened room temperature butter, and powdered sugar.

Start mixing in slowly, but then when everything is incorporated, turn up the speed to medium-high/high. Beat this mixture until it is light and fluffy. Scrape down the sides as needed.

You can adjust the sweetness with the amount of powdered sugar to taste. Once light and fluffy, then the chocolate ganache buttercream is ready. Don't frost the cake until it has completely cooled.

Once everything has cooled. It is time to assemble and frost the cake. I like to use a pipping bag for this.

I place my first cake round with the smooth pan side down.

I will put all my buttercream in a pipping bag, and start from the center, and fill the first cake top. I typically use about 1/3 the buttercream for this center layer.

Then, for my top cake round, I put the smooth pan side up for a nice smooth top. (You can carve off any dome of the cakes if you prefer, I usually just keep them, and fill in the gap with frosting! lol)

Then, I pipe a thick layer starting in the center of the top of the cake, and go around on my way out covering all of the top.

Use a spatula or offset cake spatula if you have one to level off the top of the frosting, and let the excess overhang and fall to the sides. You can use this to go around the sides with the frosting. Decorate however you desire!