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

In a stand mixer, mix cake flour, sugar, baking powder, and salt on low speed until well blended.

Add softened butter gradually while mixing on low until the mixture resembles wet sand.

Add vegetable oil, eggs, almond extract, and vanilla. Blend on medium until thick batter forms, then slowly incorporate buttermilk.

Divide batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick comes out clean.

Remove cakes from the oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Toast the sliced almonds in the oven at 300°F (150°C) for about 15 minutes until golden and fragrant.

In a mixing bowl, beat unsalted butter until creamy, then gradually mix in powdered sugar and almond extract. Adjust with heavy cream.

Assemble by frosting the top of the first layer, adding the second layer upside down, and then applying a crumb coat.

Press toasted almonds onto the frosting and slice the cake to serve.