• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick baking spray. Set prepared pan aside.
• In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. Stopping to scrape down the sides, add eggs one at a time. Continue to beat on low until all eggs are incorporated and batter is creamy.
• In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk. With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments. When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula. Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let cake cool after baking.

Chocolate Frosting:

• In a clean mixing bowl and stand or hand mixer, beat the butter on low. Add in the vanilla and almond extract while creaming the butter. In a small bowl sift together the powdered sugar and cocoa. Gradually add to the butter while beating on low until all is combined, stopping to scrape down sides of the bowl. Add in the buttermilk gradually to the frosting to help create a creamy texture.
• Spread frosting over cooled cake. Serve right away or set aside for later. Store in an airtight container for up to 4 days.