1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.

4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

5. Alternate adding dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8.

9. For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until raspberries break down, about 5 minutes.

10. Stir in cornstarch mixture and simmer until thickened. Remove from heat and cool completely.

11.

12. To make the buttercream, beat butter until creamy. Gradually add powdered sugar, mixing on low.

13. Stir in vanilla extract and enough cream to reach desired consistency. Beat on high for 3 minutes until fluffy.

14.

15. To assemble, place one cake layer on a cake board. Spread a thin layer of buttercream around the top edge to create a dam. Fill with raspberry filling.

16. Repeat with remaining layers. Frost the outside of the cake with buttercream.

17. Chill before serving for cleaner slices.