1. Prepare the Cake Pans

1. Preheat the oven to 325°F (163°C).
2. Grease and flour three 8-inch round cake pans.
3. Line the bottoms with parchment paper.

2. Mix the Dry Ingredients

1. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds.
2. In a separate bowl, combine the buttermilk, vegetable oil, and almond extract.

3. Prepare the Cake Batter

1. Beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the sugar and beat for 2–3 minutes.
3. Add the eggs one at a time, mixing until each is incorporated.
4. With the mixer on low, alternately add the flour mixture and buttermilk mixture, beginning and ending with the flour mixture.
5. Mix just until combined, scraping down the sides of the bowl as needed.

4. Make the Raspberry Swirl

1. Remove 1 cup of plain cake batter and transfer it to a separate bowl.
2. Mix in the raspberry jam and optional raspberry extract or gelatin powder.
3. Add a little pink or red food coloring if desired, stirring until evenly blended.

5. Fill and Swirl the Cake Pans

1. Divide the plain batter among the three prepared pans, reserving some for the upper layer.
2. Spoon the raspberry batter over the plain batter in each pan.
3. Add the remaining plain batter, followed by any remaining raspberry batter.
4. Use a knife to gently swirl the batters together without overmixing.
5. Tap the pans lightly on the counter to level the batter.

6. Bake the Cake Layers

1. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
2. Let the cakes cool in their pans for 5–10 minutes.
3. Turn them out onto wire racks and allow them to cool completely before filling and frosting.

7. Prepare the Whipped Cream Filling

1. Chill the mixing bowl and beaters in the freezer for 10 minutes.
2. Add the heavy cream, confectioners’ sugar, and vanilla extract.
3. Beat on low speed, gradually increasing to medium-high.
4. Stop when soft peaks form and the cream holds its shape while remaining fluffy.

8. Make the Cream Cheese Frosting

1. Beat the softened butter until smooth.
2. Add the cream cheese in pieces and mix until fully incorporated.
3. Add the vanilla extract and salt.
4. Gradually mix in the confectioners’ sugar on low speed.
5. Increase the speed and beat briefly until fluffy, avoiding overmixing.
6. If the frosting becomes too soft, refrigerate it briefly before using.

9. Assemble the Cake

1. Place the first cake layer on a cake stand.
2. Pipe a border of cream cheese frosting around the edge.
3. Spread a thin layer of raspberry jam inside the border, followed by some whipped cream filling.
4. Add the second cake layer and repeat the filling process.
5. Place the third cake layer on top.
6. Fill any gaps between the layers with frosting and apply a thin crumb coat.
7. Chill the cake for 10–15 minutes in the freezer or longer in the refrigerator.
8. Apply the final layer of cream cheese frosting, creating a smooth or textured finish.
9. Pipe a decorative shell border around the top and garnish with fresh raspberries.