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Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans.
In a stand mixer fitted with the paddle, beat butter, oil, sugar, vanilla, and almond extract on medium-high for 4–5 minutes until very pale and fluffy. Scrape the bowl well.
Lightly whisk eggs together or use an immersion blender to combine. Slowly stream the eggs in, mixing well after each addition.
In a separate bowl, whisk together sifted cake flour, baking powder, baking soda, and salt.
With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry. Mix just until combined.
Mix on low until batter is smooth, thick, and velvety.
Divide evenly between pans (720g-725g). Bake 25–30 minutes, until lightly golden and a toothpick inserted shows a few moist crumbs.
Cool 10 minutes in pans, then turn out onto racks to cool completely.