Butter and flour two 9" round cake pans and line the bottom with parchment.
In the bowl of a standing mixer (or with electric beaters), cream the butter and sugar until the butter is fluffy and pale.
Add the eggs, one at a time, beating after each addition, then add the vanilla and almond extracts. Beat long and hard until the batter is fluffy.
Combine the flour with the soda, baking powder and salt. Add ⅓ of the flour mixture, and beat until just combined.
Add half the buttermilk, beat until just combined, then ⅓ the flour mixture, beating until just combined, then the remainder of the buttermilk and finally the remainder of the flour.
Divide between your two pans (I find a scale helps me to evenly divide), and bake in the middle rack of the oven for 20-25 minutes or until a tester comes out clean when you stick it in the middle of a cake.
Cool in pans for 15 minutes, then on a rack until cook.
Stack and frost.
Notes
Recipe adapted from Bakerella. The easiest way to sift cake (or any flour) is to dump a bunch in a bowl and whisk it with a balloon whisk, then measure it. You can substitute cake flour for regular flour but your cake won't be as light. If you don't have buttermilk, don't just swap in regular milk - the leavening won't be right. You can sour the cup of regular milk with 2 Tablespoons lemon juice or vinegar, though.
Recipe by The Domestic Front at http://www.thedomesticfront.com/yellowcakechocolatefrosting/