Preheat your oven to 350°F. Grease and flour four 6-inch cake pans or line them with parchment paper.

Mix the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.

In a stand mixer, beat the butter on medium speed for 2 minutes. Add the sugar and oil, and mix for another 2 minutes.

Add the eggs one at a time, mixing well after each. Scrape down the bowl, then add vanilla and almond extracts.

Mix in the almond flour.

Add half the buttermilk and mix briefly. Then add half the flour mixture and stir for about 30 seconds.

Add the rest of the buttermilk and mix for 30 seconds. Finish with the remaining flour mixture.

Divide the batter evenly among the cake pans.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely before frosting.

Sift the powdered sugar and set aside.

In a stand mixer, beat the softened cream cheese and butter for about 2 minutes until light and fluffy.

Add the powdered sugar, mixing on low until combined. Then add the vanilla and almond extracts, along with 2 tablespoons of heavy cream or milk.

Increase the mixer speed to medium-high and beat for about 1 minute until smooth.

Adjust consistency if needed—add more heavy cream if too stiff or more powdered sugar if too runny.

Store in the fridge for up to 5 days, covered.

Place raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes. If it becomes dry, add a tablespoon of water or lemon juice.

Dissolve the cornstarch in 3 tablespoons of water and add to the pan. Cook for 1 minute until the jam thickens.

Transfer to a small bowl and let it cool completely in the fridge. Strain if you don’t like seeds.

In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Turn off the heat and add almond extract. Let the syrup cool completely.

Store in the fridge and use only when fully cooled. The syrup is optional but keeps the cake extra moist.

Place a cake layer on a cake plate or stand. Brush with almond syrup.

Put some Almond Cream Cheese Frosting in a piping bag, snip the end, and pipe a circle around the edge of the cake layer to keep the filling from leaking out.

Spread a layer of raspberry jam inside the frosting ring.

Add another cake layer and repeat the process: brush with syrup, pipe frosting around the edges, and add jam.

Continue until all layers are stacked.

Frost the cake with a thin layer of frosting (crumb coat) and chill for 30 minutes to set.

Keep remaining frosting covered to prevent it from drying out.

After chilling, apply a thick layer of frosting all over the cake.

Decorate with more frosting and fresh raspberries.