Preheat the oven to 325 degrees F (160 degrees C). Prepare three 8-inch pans by greasing and flouring them. Place a circle of parchment or wax paper at the bottom of each pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt for 30 seconds.

Combine the wet ingredients in another bowl: buttermilk, vegetable oil, and almond extract. Set aside.

In the bowl of your mixer, add the softened butter and cream cheese. Mix at medium speed until smooth and creamy.

Gradually incorporate the sugar, mixing for 2-3 minutes.

Add the eggs one at a time, mixing until the yolk disappears after each addition.

Alternately add the flour mixture and the milk mixture to the bowl, starting and ending with the flour mixture. Do this in three additions of the dry and two of the wet, mixing lightly.

Divide the batter evenly among the three prepared pans.

Bake in the preheated oven for 25-28 minutes or until a toothpick inserted comes out clean.

Cool in the pans for 5-10 minutes before turning out onto a wire rack to cool completely.

Prepare the frosting by cutting the butter into slices and adding it to the mixer. Beat until smooth.

Gradually add the softened cream cheese and mix until fully blended.

Add almond extract and gradually add powdered sugar while beating on low speed.

Increase mixing speed and whip until fluffy. Refrigerate if it becomes too soft.