1. Allow all ingredients to come to room temperature.
2. Preheat oven to 350 degrees.
3. Grease and flour two non-stick cake tins. Optional: line bottom with parchment paper.
4. In a mixer, cream butter and sugar until light and lofty.
5. Leave mixer running and add eggs.
6. Add almond extract, vanilla extract, and buttermilk and beat until smooth.
7. Add flour, baking powder, salt and nutmeg and continue to mix until just smooth. Don’t forget to scrape down the sides of the bowl to be sure all is combined.
8. Turn batter evenly into two cake pans.
9. Bake for approximately 30 minutes, or until a wooden skewer emerges clean.
10. Let cool completely before removing cake from tins.
11. When cool, pour rum evenly over the tops of the two disks of cake.

For the frosting:

1. Let all ingredients come to room temperature.
2. Using the whisk attachment to whip together butter and sugar until completely combined.
3. Add rum and vanilla extract and combine well.
4. Add buttermilk gradually. You may or may not need all 4 tbsp to get the frosting to a smooth, spreadable consistency.
5. Buttercream needs to be at room temperature to spread well, but you can make this ahead of time and store in fridge. Allow an hour or two to return to room temperature before use.

To assemble:

1. Place a small dab of frosting on cake plate, and then place the first disk of cake on the plate.
2. Spread a layer of buttercream frosting on top.
3. Place second layer on top.
4. Frost entire cake with thin layer of buttercream frosting. Refrigerate uncovered for fifteen minutes.
5. Add final layer of buttercream frosting.
6. Sprinkle crushed Butterfingers on top.
7. If you store the cake in the fridge prior to serving, allow a little time for it to come close to room temperature prior to serving.