This light and moist Almond Raspberry Swirl Cake has amazing flavor and a wonderfully soft texture.

1 (8oz)(226g) package cream cheese, softened

1 1/2 sticks (3/4c)(168g) unsalted butter, softened

2 cups (400g) sugar

4 large eggs, room temperature

3 cups (342g) cake flour- see Notes for substitution

2 teaspoons (8g) baking powder

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) salt

1 cup (242g) buttermilk - See Notes for substitution

1/4 cup (54g) vegetable oil (we used canola oil)

1 Tablespoon (12g) almond extract

1/3 cup (90g) Seedless Raspberry Jam, plus additional to spread between the cake layers

Raspberry Flavoring (optional) Either 1/2 teaspoon (2g) Raspberry Extract or 1 tsp Raspberry Jell-o powder. *See Notes Section for more details

1 cup of reserved cake batter

1 cup (240g) heavy cream

1/4 (29g) cup powdered sugar

1 (4g) teaspoon vanilla

2 sticks, 1 cup, (226g) unsalted butter, slightly softened

2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.

2 teaspoons (8 g) vanilla extract

1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster

6 to 6 1/2 cups (690g to 747g) powdered sugar

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
In another bowl, add the buttermilk, oil, and almond extract. Set aside.
In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
Gradually add the sugar and mix at medium speed for 2-3 minutes.
Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Mix just until well incorporated, scraping bowl as needed.
Remove 1 cup of cake batter and put into a separate small bowl.
Add the raspberry jam, raspberry extract and a bit of red or pink coloring gel (optional), stir until well blended.
I spread about one cup of plain cake batter into each of the three prepared cake pans. I then divided most of the raspberry batter between the three pans, adding by the spoonful on top of the plain batter.
Add the remaining plain batter to each of the pans, and then any remaining raspberry batter. Try to keep the batter amounts the same in each pan. Tap each of the pans on the counter to level out the batter, then run a knife through the batter a few times to create a swirled effect.
Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Will frost a 3 layer 8 or 9 inch cake.
Place the first cake layer on the cake plate or pedestal.
Pipe a dam of cream cheese frosting around the edge of the layer (about 1/4-1/2 inch from the edge).
Spread a thin layer of jam on the cake layer, then top with a layer of whipped cream filling.
Place the second cake layer on top and repeat the steps. Place the third cake layer on top and pipe frosting into any gaps between the cake layers. Frost the cake with a thin layer of frosting (crumb coat)
At this point, I like to chill the cake for 10-15 minutes in the freezer (or longer in the refrigerator) to firm things up. Then, add the final coat of frosting- I applied the frosting with a small offset spatula and created a textured look.
I piped a large shell border around the top of the cake using a large 1M piping tip, and topped with fresh raspberries.