Grease and flour 3-8” cake pans. Or simply grease the pans, and place a parchment paper circle on the bottom of the pan. I like to use spray oil to do this.

Pre-heat the oven to 350ºF.

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and set it aside.

Beat the butter in the bowl of a stand mixer for 1 minute, on medium speed. Add the sugar and beat for 2 minutes. Then add the oil and beat for another minute, until the mixture is creamy and fluffy.

Add the eggs to the mixture, one at a time, mixing on medium speed. Along with the final egg, you can add the vanilla and almond extract.

Remember to scrape the bowl every so often to ensure all ingredients are getting evenly incorporated with the batter.

Add the almond flour to the bowl and stir to combine.

Add half of the buttermilk to the bowl and mix briefly.

Follow with half of the flour mixture, and stir for 30 seconds or so, to combine.

Add the remaining buttermilk and mix on low for 30 seconds.

Add the remaining dry ingredient mixture and fold to combine. I like to finish mixing with a spatula, to ensure the batter won't get over mixed.

Divide the batter evenly between your cake pans.

Bake in the pre-heated oven for about 20-25 minutes.

Remove the pans from the oven when a toothpick comes out clean once inserted in the center of the cakes.

Let the cakes cool in the pans for 5 minutes, then invert them onto a wire rack and allow them to cool completely before frosting and filling.

Place the raspberries, sugar (or sweetener), and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry and starts sticking to the bottom of the pan, add a couple of tablespoons of water, or lower the heat.

While the raspberries cook, place the cornstarch in a small bowl. Add the water and mix to combine, until the cornstarch has dissolved.

Once the raspberries are falling apart, and have formed a sauce, add the dissolved cornstarch to the pan and cook for 1 minute until the jam is thick.

Pour the jam through a fine mesh sieve, use a spatula to stir and press down on the raspberries to extract all the liquid out and strain the seeds out. Take your time doing this or you will miss out on a lot of jam.

Scrape the bottom of the strainer too, a lot of the juice will accumulate there.

Cover the bowl tightly with plastic directly on the surface. Place it in the fridge to cool down completely. You can make the jam up to 4 days ahead.

Place the sugar and the water in a small saucepan over medium heat. Bring it to a boil, while stirring, so the sugar will melt with the water. Turn the heat off and add the almond extract. Mix until combined. Set the syrup aside until it cools down completely. You can make it ahead and store it in the fridge. Only use it when it’s completely cooled.

The simple syrup is optional, but I do love how syrups can make cakes even more moist and delicious.

Sift the powdered sugar and set it aside.

Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter for two minutes, until creamy.

Add the cream cheese to the bowl and beat for another 1-2 minutes, until the mixture is light and fluffy.

Add the powdered sugar, mix on low until incorporated. Raise the speed to medium-high and beat for another minute.

Add almond and vanilla extract, mix until incorporated.

If the frosting is too stiff, add the heavy cream (or milk). And if the frosting is too runny, add more sifted powdered sugar. If the frosting is too runny, it could also be that the cream cheese was too soft. If that's the case, place the bowl in the fridge for about 5-10 minutes, then whip it again, until the desired consistency is achieved.

Use the frosting immediately or store it in the fridge, covered tightly with plastic wrap directly on the surface, for up to 4 days.

Place a cake layer on a cake plate or stand. Brush a bit of the almond syrup on top, if using.

Put some of the Almond Cream Cheese Frosting in a piping bag and snip the end of the bag to form a small hole.

Spread a thin layer of frosting on the cake layer, then pipe a ring of frosting around the edges of the cake. This is meant to keep the filling inside the cake without leaking out.

Fill the center with about ⅓ cup of the raspberry jam. Spread it evenly.

Top with another cake layer. Repeat the process of brushing with the syrup.

Spread a thin layer of frosting on top of the cake and pipe a ring of frosting around the edges. Spoon some of the raspberry jam in the middle.

Top with another cake layer, followed by an almond syrup brushing.

If the cake is sliding, place it in the fridge or freezer for 15 minutes or so. This frosting is on the soft side, so it's normal for this to happen. Refrigerating in between will definitely help.

Spread a thin layer of frosting on top of the cake and on the sides. Use an offset spatula to smooth out the top and a cake scraper to smooth out the sides. Then place the cake in the fridge for 30 minutes so the layer of frosting will set.

This is called crumb coating, and it helps keep crumbs away from the final layer of frosting coating the cake.

While the cake rests in the fridge, remember to keep the remaining frosting covered with plastic wrap, so it won’t form a crust.

Then, remove the cake from the fridge and apply a thick coating of frosting.

Repeat the smoothing of the cake with an offset spatula for the top and a bench scraper for the sides.

I decorated the sides of the cake with sliced almonds. You can leave as it is or do your own decoration.

Place the remaining frosting in a piping bag and pipe on top of the cake. I used a tip 4B. Top with raspberries and sprinkle with chopped almonds.