Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.​

Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.​

Cream Butter and Sugar: In a large bowl, beat the softened butter until smooth and fluffy. Add the sugar, oil, and vanilla extract, and continue beating until the mixture is creamy.​

Incorporate Eggs: Add the eggs one at a time, beating well after each addition.​

Combine Wet and Dry Mixtures: With the mixer on low speed, alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.​

Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.​

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.​

Prepare the Ermine Frosting:

• In a medium saucepan, whisk together the sugar, flour, and salt.​

• Gradually whisk in the milk until smooth.​

• Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency.​

• Remove from heat and let the mixture cool completely.​

• In a large bowl, beat the softened butter until light and fluffy.​

• Gradually add the cooled milk mixture to the butter, beating until the frosting is smooth and creamy.​

• Mix in the vanilla and almond extracts.​

Assemble the Cake: Place one cake layer on a serving plate. Spread a portion of the ermine frosting evenly over the top. Place the second cake layer on top and apply the remaining frosting over the top and sides of the cake.