Preheat your oven to 350F and grease (3) 8-inch round cake pans with nonstick spray. Line the bottom of the pans with parchment paper.

In a medium sized bowl, whisk together the flours, baking powder, and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugar on medium-high speed until it turns light and fluffy (about 3-4 minutes).

Mix in the eggs one at a time, scraping down the sides of the bowl about halfway through. Then mix in the almond and vanilla extract.

Once combined, alternate adding the dry ingredients and buttermilk. Dry, milk, dry, milk, dry. Mix well until everything just comes together.

Divide the batter evenly between your three pans and bake for 25-28 minutes or until a toothpick comes out clean.

Let the cakes cool inside their pans for about 20 minutes before removing them. Keep the parchment paper on and allow them to cool completely on a cooling rack.

Once the cakes are completely cooled, make the buttercream. Mix together the room temperature butter and powdered sugar, one cup at a time.

In between the cups of powered sugar, mix in the milk one tablespoon at a time. Then once you get the right buttercream consistency, mix in the almond extract.

Stack cakes with an even amount of buttercream between each layer. Then apply an even coat of buttercream all around the outside of the cake.

In a microwave safe bowl, add in your candy melts and heavy cream. Microwave for 1 minute and stir. If it’s not completely melted at that point, you can microwave for another 30 seconds.

Let the drip mix sit in the fridge for about 15-20 minutes to thicken up a bit.

Pour the drip into the center of the chilled cake. Leave about ½ inch around the edge of the cake and use an off-set spatula or spoon to guide it to the edges of the cake so it can drip down.

Top with a handful of sliced almonds and enjoy!