Preheat the oven to 350°F. Butter and flour 3  inch round cake pans or spray with baking spray. [i.e. Bakers Joy]
Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
Using an electric mixer, cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.
Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
Add sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes.
Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.
Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a baking rack. After cooled frost as desired.