1-Preheat your oven to 350°F (175°C). Grease the bottoms of three 8-inch cake pans to prevent sticking and ensure easy removal.

2-In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Whisk in the poppy seeds to distribute them evenly.

3-In a separate bowl, whisk together the lukewarm buttermilk, melted unsalted butter, vegetable oil, whole eggs, egg whites, almond extract, and vanilla extract until well combined.

4-Add the wet ingredients to the dry ones and whisk for 10-15 seconds until just smooth. Divide the batter evenly between the prepared pans and tap them gently to release any air bubbles.

5-Bake on the center rack for 25-30 minutes. Check for doneness by inserting a tester that comes out clean and gently pressing the tops they should spring back.

6-Remove the cakes from the oven and let them cool on a rack, loosely covered with a towel. If the tops are domed, level them with a sharp non-serrated knife for even stacking.

7-For the buttercream, beat the softened butter for 1 minute. Gradually add the powdered sugar, meringue powder, and salt on low speed until combined. Mix in the almond and vanilla extracts, then whip on medium speed for 4-5 minutes until light and fluffy, scraping the bowl as needed. Add milk if necessary for the right consistency, and mix in the poppy seeds on low speed for 1 minute to reduce air bubbles.

8-Assemble the cake by stacking and filling the layers with buttercream. Apply a thin crumb coat, chill for 20-30 minutes, then add the final layer of frosting for a smooth finish.