Butter two 8-inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
Add the rest of the ingredients (the dry ingredients) EXCEPT the chocolate chips right into the bowl, and blend to combine until creamy. Fold the chocolate chips into the batter with a spoon.
Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want, and then decorate with chocolate chips.