Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Alternate adding dry ingredients with buttermilk until just combined.

Grease and flour two 9-inch round cake pans. Divide the batter evenly between them. Bake for about 35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes.

Carefully invert cakes onto wire racks to cool completely. This prevents melting when frosting.

Create a buttercream crumb coat, then chill for 15 minutes. Frost the top and sides with a thicker layer of buttercream.

Divide buttercream into bowls and mix in gel food coloring. Use a piping bag fitted with a petal tip to decorate the cake with overlapping petal shapes.

Place the cake on a stand and slice to serve, showcasing the moist layers.