Vanilla Almond Cake

Preheat the oven to 350℉ / 178℃
grease and line an 8x8 baking pan with parchment paper and set aside
In a medium bowl, combine the flour, baking soda, baking powder, and salt and whisk until combined.
1¼ cups (150 g) all purpose flour, ¾ tsp (3 g) baking powder, ¼ tsp (1 g) baking soda, ¼ tsp (1.5 g) salt
In the bowl of a stand mixer fitted with a paddle attachment (you could also use a hand mixer), cream together the butter and sugar until smooth, light in color, about 3 minutes. Then add the oil and mix for 30 seconds. Add in the egg + egg white, vanilla extract, and almond extract and beat well until completely combined.
6 tbsp (84 g) unsalted butter, ⅔ cup (133 g) granulated sugar, 2 tbsp (28 g) neutral oil, 1 (56 g) whole egg, 1 (30 g) egg white, 1 tbsp (13 g) vanilla extract
Sift in half the dry ingredients and slowly mix, then add all the buttermilk and mix for 20 seconds, then add the remaining dry ingredients and mix until just incorporated. You don't want to over mix this batter.
1¼ cups (150 g) all purpose flour, ¾ tsp (3 g) baking powder, ¼ tsp (1 g) baking soda, ¼ tsp (1.5 g) salt, ½ cup (125 g) buttermilk, 1¼ tsp (5 g) almond emulsion
Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted comes out clean.

In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat cream cheese until smooth, about a couple minutes. Add the salt, almond extract, and powdered sugar and beat until completely combined and smooth, with no visible lumps.
4 oz. (113.4 g) full fat brick cream cheese , 1 cups (120 g) powdered sugar, ¼ tsp (1.5 g) salt, ¼ tsp (1 g) almond emulsion or extract
Pour in the cold heavy whipping cream and beat until the frosting has thickened up, about a minute. When removing the whisk or beaters, the frosting should keep its form and not be runny at all! Stop once you reach this firm stage.
1 cup (238 g) heavy whipping cream
Frost the cooled cake and enjoy. Make sure to keep this cake refrigerated.