Preheat your oven to 350°F (175°C) and grease an 8×8-inch square pan generously with butter or cooking spray.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and salt using an electric mixer set to medium speed for about 3-4 minutes.

Combine whole milk and almond extract in a separate bowl, and whisk together cake flour and baking powder in another bowl.

Gradually add the flour mixture and milk mixture to the creamed butter, alternating between wet and dry, mixing until just combined.

Whip the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter using a spatula.

Pour the cake batter into the prepared pan and bake for 35-40 minutes, checking for doneness with a toothpick.

While the cake cools, prepare the frosting by mixing unsalted butter on medium speed, then adding powdered sugar, heavy whipping cream, and vanilla extract.

Add food coloring to the frosting to achieve a desired sky blue hue, mixing thoroughly.

Spread the colored frosting evenly over the cooled cake, smoothing it out with a spatula.

To create the speckled effect, mix unsweetened cocoa powder with vanilla extract, dip a paintbrush into the mixture, and flick it over the frosted cake.