Prepare 3 6” cake pans by greasing and flouring them, or simply grease them and line the bottom with a parchment paper circle. Preheat the oven to 350F.

In a bowl, mix cake flour, baking powder, baking soda, and salt, then set aside. In a stand mixer, beat the butter on medium speed for 2 minutes until smooth. Add sugar and oil, mixing for another two minutes until light and fluffy.

Add the eggs one at a time, mixing well on medium speed after each addition. Scrape down the bowl as needed and then add vanilla and almond extract. Mix until fully combined. Add almond flour and stir until mixed.

Add half of the whole milk and mix briefly, followed by half of the flour mixture, stirring for about 30 seconds until incorporated. Add the remaining whole milk and mix on low for 30 seconds. Finish by adding the rest of the flour.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 10-15 minutes, checking doneness with a toothpick; it should come out clean.

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

To make the almond white chocolate frosting, sift the powdered sugar and set aside. In a mixer, beat softened cream cheese and butter for about 2 minutes until light and fluffy. Add powdered sugar and mix on low until smooth.

In a small bowl, melt the white chocolate in 30 second increments stirring in between until melted.

Add vanilla, almond extract, cream, and melted white chocolate and beat on medium-high for another minute until fluffy.

Make the almond simple syrup in a small saucepan. Combine sugar and water and bring to a boil over medium heat. Stir continuously to help the sugar dissolve. Turn off the heat and add almond extract. Mix thoroughly and allow the syrup to cool in the fridge.

Begin by placing a cake layer on a serving plate or cake stand. Brush it generously with simple syrup. Fill a piping bag with Almond Cream Cheese Frosting and pipe a layer over the whole cake layer, spreading it flat. Pipe a ring of frosting around the edges of the layer.

In the center, spread an even, thick layer of raspberry jam. Place another cake layer on top and repeat the process of brushing with simple syrup, covering the cake layer with frosting, adding a ring of frosting, and spreading jam.

Add the final cake layer on top and frost the entire cake with Almond Cream Cheese Frosting. Apply a thin coat of frosting around the sides and top of the cake and chill for 30 minutes to set the crumb coat. Cover any leftover frosting with plastic wrap to prevent it from drying out.

Once the cake is set, finish by applying a thicker layer of frosting around the cake. Decorate the top of the cake with fresh raspberries and more frosting if desired.