Essentially, preheat your oven to 350 degrees Fahrenheit.
Then, grease three pieces 6-inch round cake pan and line the pans with parchment paper. After that, grease again using a shortening or non-stick cooking spray. Afterward, set them aside.
After that, place the white cake mix, all-purpose flour, granulated sugar, salt in a large mixing bowl and combine.
Afterward, add sour cream, eggs, vegetable oil, vanilla extract, and almond extract in a separate bowl and mix well. Then, add the sour cream mixture with the white cake mix mixture. After that, stir at low speed using an electric mixer for 30 seconds to combine.
Then, turn the speed of the electric mixer to medium and beat the mixture for another 2 minutes.
Once the cake batter combines well, divide it evenly between three 6-inch cake pans.
Afterward, place the 6-inch cake pans in the preheated oven and bake for about 40 to 50 minutes. Or until the cakes cook thoroughly. Likewise, you can use a toothpick to check if it is okay. Or you can press it, and if the cake bounces back, it is ready.
Once the cakes completely cook, take the cake pans out in the oven. And cool them in a cooling wire rack for 20 minutes. After 20 minutes, turn them in the cooling rack removing the cake pans and the parchment paper at the bottom.
Then, let the cakes cool completely.
Afterward, level or cut the cakes horizontally, removing the domed part using a long serrated knife. Please do not throw the scraps away. Instead, please put them in a bowl and save them for later.