Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
In another bowl, add the buttermilk, oil, and almond extract. Set aside.
In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
Gradually add the sugar and mix at medium speed for 2-3 minutes.
Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Mix just until well incorporated, scraping bowl as needed.