Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the

coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into

two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

Beat butter in the bowl of a stand mixer with the whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)

Add vanilla and almond extract.

With the mixer on low, slowly add in confectioners sugar, milk, and salt; frequently scraping sides and bottom of the bowl.

Once incorporated, whip frosting for at least 3 minutes on medium-high to high. (My mixer went for 7 minutes.)

If frosting is too thick to spread, gradually beat in additional milk.

Store in refrigerator for up to 2 weeks. Rewhip before using.