1 (8oz)(226g) package cream cheese, softened
1 ½ sticks (¾c)(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
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 cup (242g) buttermilk - See Notes for substitution
¼ cup (54g) vegetable oil (we used canola oil)
1 Tablespoon (12g) almond extract
FOR THE RASPBERRY SWIRL
⅓ cup (90g) Seedless Raspberry Jam, plus additional to spread between the cake layers
Raspberry Flavoring (optional) Either ½ teaspoon (2g) Raspberry Extract or 1 teaspoon Raspberry Jell-o powder.
1 cup of reserved cake batter
SWEETENED WHIPPED CREAM FILLING
1 cup (240g) heavy cream
¼ (29g) cup powdered sugar
1 (4g) teaspoon vanilla
CREAM CHEESE FROSTING
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
½ 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 ½ cups (690g to 747g) powdered sugar
Instructions
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