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

In an electric mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt on low speed for about 1 minute.

Add the softened unsalted butter to the dry ingredient mixture and mix on low speed until it resembles wet sand, about 2-3 minutes.

Incorporate the vegetable oil, large eggs, egg whites, vanilla extract, and almond extract into the mixture and increase to medium speed, mixing until thick batter forms, about 3-4 minutes.

Gradually pour in the buttermilk, continuing to mix until fully combined and smooth.

Evenly divide the batter between prepared cake pans and bake for 30-35 minutes.

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Preheat your oven to 300°F (150°C). Spread sliced almonds on a baking sheet and toast for about 15 minutes or until golden.

In a large mixing bowl, cream together the softened butter until light and fluffy, then gradually add powdered sugar, followed by almond extract and heavy cream.

Place one layer of the cooled cake on a plate, frost with almond buttercream, and add the second layer upside down.

Frost the entire cake with the remaining almond buttercream and press the toasted almonds into the frost on the sides and sprinkle on top.