Preheat the oven to 325°F (165°C). Grease and flour three 8-inch round cake pans.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until light and aerated, approximately 5 to 7 minutes.

Reduce the mixer speed to low and add eggs one at a time, ensuring each is fully incorporated before adding the next.

Mix in the vanilla and almond extracts.

Whisk the sifted flour and salt together in a separate bowl.

Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the flour is just incorporated.

Distribute the batter equally into the three prepared pans, smoothing the surfaces with an offset spatula.

Bake for 40 to 45 minutes or until a wooden skewer inserted into the center comes out clean.

Cool the cakes in their pans for 10 minutes, then invert onto wire racks to cool completely before stacking and frosting.