Preheat your oven to 325°F (163°C) and grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together 3 cups of cake flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.

In another bowl, combine 1 cup of buttermilk, ¼ cup of vegetable oil, and 1 tablespoon of almond extract.

In a large mixing bowl, beat together 1½ sticks of softened unsalted butter and 8 oz of cream cheese until smooth. Gradually add in 2 cups of sugar and mix until light and fluffy.

Add 4 large eggs to the creamed mixture, one at a time, ensuring each yolk is fully incorporated before adding the next.

Gradually alternate adding the dry and wet mixtures to the creamed mixture, mixing gently until just combined.

Mix 1 cup of the prepared cake batter with ⅓ cup of seedless raspberry jam and optional ½ teaspoon of raspberry extract.

Evenly divide the plain batter into the three prepared pans, add raspberry batter dollops on top, then cover with remaining plain batter and swirl.

Bake for 28-30 minutes. Allow the cakes to cool in the pans for about 5-10 minutes before inverting onto a wire rack.

Whip 1 cup of heavy cream with ¼ cup of confectioners sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Beat together 2 sticks of softened butter and 16 oz of cream cheese until smooth, then gradually add 6 to 6½ cups of confectioners sugar.

Spread a layer of jam and whipped cream filling between each layer. Frost the exterior with remaining cream cheese frosting.