Step 1: Preheat and Prep
Let’s get nutty—crank your oven to 325°F and feel the kitchen hum with promise. Grease three 8-inch pans with butter, dust with flour, and line the bottoms with parchment (I love that slick prep!). Take a sec to breathe—this is gonna be a swirly wonder, and you’re already on your way.

Step 2: Whisk the Dry Goods
In a medium bowl, whisk 3 cups (342g) cake flour, 2 tsp (8g) baking powder, ½ tsp (3g) baking soda, and ½ tsp (3g) salt for 30 seconds—give it a good stir (I love that powdery puff!). This is the tender foundation—set it aside (my kitchen’s buzzing with anticipation!).

Step 3: Mix the Wet Base
In another bowl, mix 1 cup (242g) buttermilk, ¼ cup (54g) vegetable oil, and 1 tbsp (12g) almond extract—stir ‘til blended (I grin at that nutty scent!). Set it aside—that almond kick’s got me hooked (my heart’s racing with excitement!).

Step 4: Cream the Batter
In a big mixer bowl, beat 8 oz (226g) softened cream cheese and 1½ sticks (168g) softened unsalted butter ‘til smooth—gradually add 2 cups (400g) sugar and mix on medium for 2-3 minutes (I love that fluffy start!). Add 4 large room-temp eggs one at a time—beat ‘til the yolk vanishes (I’m drooling already!).

Step 5: Combine the Batter
With the mixer on low, alternate adding the dry mix and wet mix—start and end with dry, three dry and two wet additions (I feel pro layering it in!). Mix ‘til just blended—scrape the bowl (don’t overmix, I keep it gentle!).

Step 6: Swirl the Raspberry
Scoop out 1 cup batter into a small bowl—stir in ⅓ cup (90g) seedless raspberry jam, ½ tsp (2g) raspberry extract or 1 tsp Jell-O powder, and a dab of red/pink coloring if you want (I love that vibrant swirl!). Mix ‘til smooth—set aside (my kitchen smells like a berry dream!).

Step 7: Fill and Bake
Spread 1 cup plain batter into each pan—spoon most of the raspberry batter over them, then top with the rest of the plain batter (I divvy it up with glee!). Add any leftover raspberry batter—tap pans to level, swirl with a knife a few times (I’m giggling at those pretty patterns!). Bake for 28-30 minutes—check ‘til a toothpick’s clean or has crumbs (I watch with joy as they puff up golden!). Cool in pans 5-10 minutes—turn onto racks (that almond scent’s pure magic!).

Step 8: Whip the Filling
Chill a bowl and beaters in the freezer 10 minutes—pour 1 cup (240g) heavy cream, ¼ cup (29g) confectioners’ sugar, and 1 tsp (4g) vanilla into it (I love that icy prep!). Beat on low, then crank to medium-high ‘til soft peaks form—watch close, it’s quick (I’m drooling at that fluff!).

Step 9: Make the Frosting
Beat 2 sticks (226g) slightly softened unsalted butter ‘til smooth—add 16 oz (452g) softened cream cheese and beat ‘til blended (I love that creamy mix!). Add 2 tsp (8g) vanilla and ½ tsp (2g) salt—gradually mix in 6-6½ cups (690g-747g) confectioners’ sugar ‘til fluffy (I sneak a taste—it’s frosting heaven!). Chill if too soft—perfect for piping!

Step 10: Assemble and Frost
Place one layer on a plate—pipe a frosting dam ¼-½ inch from the edge, spread jam, then whipped cream (I feel like a cake artist!). Repeat with the second layer—top with the third, fill gaps with frosting, and crumb coat (I chill it 10-15 minutes in the freezer!). Frost with a final layer—swirl with a spatula, pipe a 1M shell border, top with raspberries (that first bite’s pure bliss, and you made it happen!). Chill ‘til serving—store covered!