• Preheat the oven to 350F. Line three, 8-inch cake pans with parchment; or use two,9-inch cake pans.

Preparing the Cake Batter:

• In a large mixing bowl, combine the buttermilk, cooking oil (or melted butter), eggs, sugar, vanilla extract, and almond extract. Beat for a few minutes until the eggs are well beaten.
• Combine the dry ingredients in a separate bowl: all-purpose flour, almond flour, baking soda, baking powder, and salt.
• Sift the dry ingredients into the wet ingredients and beat on medium speed just until no clumps remain.

Baking Instructions:

• Divide the cake batter evenly into the prepared cake pans. Bake the almond cake layers at 350F for 22 to 24 minutes, until the cakes are golden-yellow, and a toothpick inserted into the center comes out clean.
• Allow the layers to cool in the pans for 5 to 7 minutes, then remove them onto a wire rack to cool completely. Refrigerate the cake layers to cool them quicker.

Raspberry Buttercream:

• While the almond cake layers are cooling, prepare a batch of my ‘Raspberry Buttercream Frosting’. I have a separate video tutorial for this recipe. Make sure to check it out for all the details.
• Transfer approximately ½ cup of frosting into a pastry bag tipped with a simple round or star tip.

Assembling the Cake:

• Once the cake layers are completely cooled, use a long, serrated knife to level off the top of each cake layer, making them even.
• In a small bowl, combine the amaretto with a bit of water. Using a pastry brush, brush on the amaretto to lightly moisten the cake.
• Spread a layer of raspberry buttercream onto the cake. Pipe a barrier ring of frosting around the edge of the cake. This will keep the raspberry preserves inside. Add approximately 1/3 cup preserves and spread to the edges.
• Repeat the process for the next cake layer. Lightly soak the last cake layer before inverting it on top.
• Next, apply a thin, crumb coat layer of frosting on the outside of the cake, sealing all the cracks and crumbs. Refrigerate the cake for 20 minutes.
• Apply the final coat of frosting, smoothing it over using a cake scrapper and off-set spatulas.

Serving Suggestions:

• I like to garnish this raspberry almond cake with fresh raspberries and dollops of raspberry buttercream. To make the cake look extra fancy, you can also apply nonpareils to the sides like in my photos.
• This cake is best when served at room temperature. If not serving the same day, refrigerate the cake. When you’re ready to serve, allow the cake to warm for an hour or two. A cold cake will feel and taste drier and the frosting won’t be as creamy.