Preheat oven to 350 degrees. Line three 8” round pans with parchment paper. Butter and flour sides of pans.
Use electric mixer fitted with paddle attachment to beat butter and sugar until lightened in color and fluffy, about 3 minutes.
Beat in almond extract. Next beat in eggs, one at a time, scraping down sides as needed.
In a medium sized bowl, stir together flour, almond flour, cornstarch, baking soda, baking powder, and salt.
Alternate beating in flour mixture and buttermilk, starting and ending with flour mixture. Do this in at least three increments. Scrape down sides as needed and mix until well incorporated.
Divide batter evenly among the three prepared pans. Bake until a toothpick inserted into center of cake comes out with just a few crumbs, about 23 minutes.
Let cool at least 5 minutes before removing from pans to finish cool on rack.