Preheat the oven to 350F then grease a 12 cup bundt cake pan using shortening, butter, or nonstick spray. Flour the pan, making sure to tap out excess flour then set aside.
In a medium bowl, mix the flour, baking soda, baking powder, and salt together and set aside
In another bowl or large measuring cup, mix the buttermilk, sourcream, and oil together and set asdie.
In a mixing bowl, using the paddle attachment, cream the softened butter and granulated sugar on medium speed until light and fluffy. Add in the vanilla extract, almond extract, and one egg at a time, making sure that it's fully incorporated before adding the next one. Scrape the bowl as you go.
Lower the mixer speed to low, add in ⅓ of the flour mixture and ⅓ of the buttermilk mixture and mix until combined. Repeat this process 2 more times, making sure to scrape the bowl as you go. Mix just until the flour mixture disappears to avoid overmixing the batter.
Pour the batter into the prepared bundt cake pan, spread the batter evenly, and bake in the preheated oven for 45-50 minutes. My cake took 50 minutes. You can check for doneness by inserting a wooden skewer in the center, if it comes out clean the cake is ready if not, bake it for a little longer.
Let the cake cool down for 20 minutes before flipping it onto a cooling rack to cool down completely before slicing into it.