Begin by preheating the oven to 350°F. Prepare three 8-inch cake pans with parchment paper, or alternatively, use two 9-inch cake pans.

Preparing the Cake Batter:

• In a large mixing bowl, whisk together the buttermilk, cooking oil (or melted butter), eggs, sugar, vanilla extract, and almond extract until the eggs are thoroughly combined.
• In a separate bowl, mix the dry ingredients: all-purpose flour, almond flour, baking soda, baking powder, and salt.
• Gradually sift the dry mixture into the wet ingredients, beating on medium speed until the batter is smooth and free of lumps.

Baking Instructions:

• Evenly distribute the cake batter among the prepared pans. Bake the almond cake layers in the preheated oven for 22 to 24 minutes, or until they turn golden-yellow and a toothpick inserted in the center comes out clean.
• Let the layers cool in the pans for 5 to 7 minutes, then transfer them to a wire rack to cool completely. For quicker cooling, place the layers in the refrigerator.

Raspberry Buttercream:

• While the cake layers cool, prepare a batch of Raspberry Buttercream Frosting, following my separate video tutorial for detailed instructions.
• Place about ½ cup of the frosting into a pastry bag fitted with a simple round or star tip.

Assembling the Cake:

• Once the cake layers are fully cooled, use a long, serrated knife to trim the tops of each layer for an even surface.
• Mix the amaretto with a small amount of water in a bowl. Use a pastry brush to lightly moisten the cake layers with the amaretto mixture.
• Spread a layer of raspberry buttercream on the first cake layer. Pipe a ring of frosting around the edge to create a barrier for the raspberry preserves. Add about 1/3 cup of preserves and spread it to the edges.
• Repeat this process with the next layer. Lightly moisten the final cake layer before placing it on top.
• Apply a thin crumb coat of frosting around the outside of the cake to seal in any crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
• Finish by applying the final layer of frosting, smoothing it out with a cake scraper and offset spatulas.

Serving Suggestions:

• Garnish the raspberry almond cake with fresh raspberries and dollops of raspberry buttercream. For an elegant touch, consider adding nonpareils to the sides of the cake.
• This cake is best enjoyed at room temperature. If not served the same day, store it in the refrigerator. Before serving, allow the cake to sit at room temperature for an hour or two, as a cold cake may taste drier and the frosting will not be as creamy.