Let’s build this beautiful swirl cake:

1. Prepare Pans and Preheat Oven: Preheat oven to 325°F (160°C). Grease and flour three 8-inch round cake pans, adding a circle of parchment paper to the bottom of each pan.

2. Make the Base Cake Batter:

• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds; set aside.
• In another bowl or large measuring cup, combine the buttermilk, oil, and almond extract; set aside.
• In the bowl of your mixer (paddle attachment), add the softened butter and cream cheese. Mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes until light and fluffy.
• Add the room temperature eggs one at a time, mixing until the yellow of the yolk just disappears after each addition. Scrape the bowl.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (e.g., 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix just until well incorporated after each addition, scraping bowl as needed. Do not overmix.

3. Prepare the Raspberry Swirl Batter:

• Remove 1 cup of the plain cake batter and place it into a separate small bowl.
• To this reserved batter, add the raspberry jam, optional raspberry extract/Jell-O powder, and a bit of red or pink coloring gel (if using). Stir until well blended.

4. Fill the Pans and Swirl:

• You’ll have about 6 cups of plain batter and just over 1 cup of raspberry batter total.
• Spread about 1 cup of plain cake batter into the bottom of each of the three prepared cake pans.
• Divide most of the raspberry batter between the three pans, adding it by the spoonful on top of the plain batter.
• Gently top with the remaining plain batter, dividing it evenly among the pans.
• Dollop any remaining raspberry batter on top.
• Tap each pan firmly on the counter to level the batter. Run a knife or skewer through the batter a few times (in S-shapes or figure-eights) to create a swirled effect. Don’t overswirl, or the colors will blend too much.

5. Bake the Cakes:

• Bake at 325°F (160°C) for 28-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Let cool for 5-10 minutes in the pans on a wire rack before carefully inverting them onto the rack to cool completely.

6. Make the Sweetened Whipped Cream Filling:

• Chill the mixing bowl and beaters/whisk attachment in the freezer for 10 minutes.
• Pour the cold heavy cream, powdered sugar, and vanilla into the chilled bowl. Begin beating on low speed, gradually increasing to medium-high.
• Beat until the cream thickens and forms medium-stiff peaks (peaks hold their shape but the tip might curl slightly), about 1.5 – 3 minutes. Watch closely to avoid overbeating. Store covered in the fridge until assembly.

7. Make the Cream Cheese Frosting:

• Cut the slightly softened butter into slices and add to the mixer bowl (paddle attachment). Beat on low to medium speed until smooth.
• Cut the cold (or only slightly softened, as per recipe note) cream cheese into pieces and add to the butter, beating at low to medium speed until just incorporated. Don’t beat excessively at this stage.
• Add the vanilla extract. Gradually add the sifted powdered sugar, beating on low speed until blended. Cover the bowl with a towel initially to contain the sugar cloud.
• Increase mixing speed to medium-high and beat until fluffy. If it becomes too soft, refrigerate briefly. Use chilled or slightly cool for best piping/spreading results.

8. Assemble the Cake:

• Level the cooled cake layers if necessary. Place one layer on your cake stand.
• Spread a thin layer of the cream cheese frosting (optional, but helps contain filling).
• Spread about half of the sweetened whipped cream filling over the frosting/cake.
• Spread additional raspberry jam (about 1/4 cup) over the whipped cream.
• Place the second cake layer on top. Repeat with frosting (optional), the remaining whipped cream filling, and more jam.
• Place the final cake layer on top (preferably bottom-side up for a flat top).
• Apply a thin crumb coat of the cream cheese frosting over the entire cake. Chill for 30 minutes.
• Frost the top and sides of the cake smoothly with the remaining cream cheese frosting.

Decorate as desired (e.g., with leftover frosting, fresh raspberries, almond slivers). Chill before serving.