Step 1: Prepare the oven and pans
Preheat your oven to 325°F (160°C).
Grease and flour three 8-inch cake pans, adding a round of parchment paper to the bottom of each for easy release.
Set aside while you prepare the batter.

Step 2: Mix dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Whisk for about 30 seconds to ensure everything is evenly combined.
Set aside.

Step 3: Prepare wet ingredients
In a separate bowl, combine the buttermilk, vegetable oil, and almond extract.
Mix gently and set aside to be added later.
This mixture will help keep the cake moist and flavorful.

Step 4: Cream butter, cream cheese, and sugar
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the sugar and continue to beat for 2-3 minutes until light and fluffy.
This aeration step is key to a soft, tender cake.

Step 5: Add eggs
Add the room-temperature eggs one at a time, beating well after each addition.
Ensure each egg is fully incorporated before adding the next to maintain a smooth batter.
Scrape down the sides of the bowl as needed.

Step 6: Combine dry and wet mixtures
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture.
Start and end with the dry ingredients.
Mix just until combined to avoid overworking the batter.

Step 7: Prepare the raspberry swirl
Remove about 1 cup of the plain cake batter and place it in a small bowl.
Add the raspberry jam and, if using, the raspberry extract or Jell-O powder.
Stir until the raspberry batter is smooth and evenly colored.

Step 8: Fill the pans
Spread about one cup of plain batter into each prepared pan.
Spoon dollops of raspberry batter over the plain batter, dividing it evenly between the pans.
Top with remaining plain batter, swirl gently with a knife, and tap the pans to level.

Step 9: Bake the cakes
Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in the pans on a wire rack for 5-10 minutes.
Turn the cakes out onto the racks and cool completely.

Step 10: Make the sweetened whipped cream filling
Chill the mixing bowl and beaters for 10 minutes.
Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Be careful not to overbeat.

Step 11: Make the cream cheese frosting
Beat the softened butter until smooth, then add the cream cheese in pieces.
Beat until combined and creamy, then add the vanilla and salt.
Gradually mix in the powdered sugar until the frosting is smooth and fluffy.

Step 12: Assemble the cake
Place the first cake layer on a plate or cake stand.
Pipe a dam of frosting around the edge, spread a thin layer of jam inside, then add the whipped cream filling.
Repeat with the next layer, then frost the entire cake with a thin crumb coat.

Step 13: Final decoration
Chill the cake for 10-15 minutes to firm up the crumb coat.
Apply the final thick coat of frosting with an offset spatula.
Pipe a large decorative border with a 1M tip and garnish with fresh raspberries.