Step 1:
Preheat your oven to 325°F (160°C).
Grease and flour three 8-inch cake pans, lining the bottoms with parchment paper.
Set them aside.

Step 2:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix for about 30 seconds to fully combine.
Set aside.

Step 3:
In another bowl, combine the buttermilk, vegetable oil, and almond extract.
Whisk lightly and set aside.
This mixture will keep the batter moist and flavorful.

Step 4:
In the bowl of your mixer, beat the cream cheese and butter together at medium speed until smooth.
Gradually add the sugar, continuing to beat for 2-3 minutes until light and fluffy.
Scrape down the sides of the bowl as needed.

Step 5:
Add the eggs one at a time, mixing well after each addition.
Mix until the yolk disappears before adding the next egg.
Stir in the vanilla extract.

Step 6:
With the mixer on low, alternately add the flour mixture and the buttermilk mixture.
Begin and end with the flour mixture, mixing just until combined.
Do not overmix.

Step 7:
Remove 1 cup of cake batter and place it in a small bowl.
Add the raspberry jam and raspberry flavoring (if using).
Stir until well blended to create the raspberry swirl batter.

Step 8:
Spread about 1 cup of plain batter into each prepared cake pan.
Divide most of the raspberry batter between the pans by dropping spoonfuls over the plain batter.
Top with remaining plain batter and swirl gently with a knife.

Step 9:
Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 5-10 minutes.
Then turn them out onto a wire rack to cool completely.