Soft Almond Cake with Raspberry Filling

buttermilk

almond & vanilla extract

eggs

butter

flour

almond flour

sugar

baking soda & baking powder

neutral oil

heavy whipping cream

raspberry jam

sliced almonds

raspberries

almond extract

powdered sugar

cream cheese

Whisk together the dry ingredients.

Cream together the butter, sugar and oil.

Add the eggs and buttermilk and extracts and mix.

Alternating adding the dry ingredients and buttermilk until combined.

Split the batter between two 6" cake pans. Bake, then cool.

Beat down the cream cheese, powdered sugar, and almond extract.

In another bowl, whip the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the cream cheese until completely combined and light and fluffy.

Cover the top of the bottom cake layer with frosting, then add a frosting dam around the edge.

Fill completely with raspberry jam, spreading to meet the edges.

Add the second cake layer and cover the sides with frosting.

Use an offset spatula to completely cover the cake with a thin layer of frosting. Refrigerate for 15 minutes.

Add another layer, thicker layer of frosting and smooth it out.

Add toasted almonds halfway up the side of the cake and top with fresh raspberries.