Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by greasing them with butter and lining with parchment paper.

In a stand mixer, combine cake flour, granulated sugar, baking powder, and salt. Mix on low speed until evenly combined for about 1-2 minutes.

Add softened butter to the dry mixture in the stand mixer. Beat on medium speed for about 3-5 minutes until it resembles wet sand.

Slowly add vegetable oil, eggs, vanilla extract, and almond extract to the mixture. Increase speed to medium and blend until smooth, around 2-3 minutes.

Gradually pour in buttermilk and mix until just combined.

Divide the batter between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean.

Remove pans from oven and let cool for about 10 minutes, then invert the cakes onto a wire rack to cool completely.

While the cakes cool, preheat your oven to 300°F (150°C) and toast sliced almonds for about 15 minutes until golden brown.

In the stand mixer, beat softened butter until creamy, gradually adding powdered sugar. Blend in almond extract and heavy cream until desired consistency.

Place one layer of the cooled cake on a serving plate, spread frosting on top, and place the second layer on top. Apply a thin crumb coat around the sides and top.

Chill the cake for 30 minutes to set the crumb coat, then decorate with almond buttercream and press toasted almonds into the frosting.