Preheat the oven to 350F. Prepare the cake pans. You can use 3-8" pans for a 3 layer cake, or 2 -8" pans, then torte in half, for a 4 layer cake. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
In the bowl of a stand mixer, combine the cake flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. On low speed, mix for 1 minute to combine.
In a large measuring cup, whisk together the eggs, oil, vanilla, and almond extract.
With the mixer on low-medium speed, add in the softened butter pieces, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
With the mixer still on low, stream in the whole milk and mix until the flour mixture is *just* moistened. The batter will be super thick.
Pour the remaining milk into the measuring cup with the eggs, oil, vanilla, and almond.
Turn the mixer speed to medium (4 or 6) and beat for *2-3 full* minutes. The mixture should be whipped, thick, and lighter in color.
Stop the mixer. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
Turn the mixer speed on low, add the eggs, oil, milk, vanilla, and almond mixture in three parts, scraping down the bowl after each addition has been mixed in.
Give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
Bake the layers for 30-40 minutes for 3 pans, 40-50 minutes for 2 pans. Start checking the cake at 30-35 minutes to test for doneness. Cakes are done when a toothpick comes out clean or with a few moist crumbs, and the top of the cake feels springy and set when touched. Leave the oven on for the streusel.
Tap each cake pan firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
Wrap in plastic wrap and chill in the refrigerator.