Preheat oven to 325°F/165°C. Grease 3 x 8"cake pans and line the bottom with parchment paper. Grease the top of the parchment paper.
In a small bowl, mix the flour, salt and baking powder. Set aside
In a larger bowl, using a stand mixer or handheld electric mixer, beat the eggs, vanilla, sugar and almond extract until thick and gold, about 2-3 minutes at medium-high speed
Add the dry ingredients to the large bowl and mix just enough to combine.
In a small saucepan over medium heat, simmer the milk. Once it has started to simmer remove from heat and add the oil and butter. Stir until all the butter has melted
Turn the mixer on a low speed, and slowly pour in the milk mixture. Combine until the mixture is smooth.
Divide the batter evenly among the three pans (605g each). Bake the cakes for 35-40 minutes, you'll know they're ready when a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes before taking them out of their pans, and leave to cool completely on a wire rack.