• Make the Almond Cake
• Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans. Set aside.
• Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. 
• In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix together the butter and sugar until light and fluffy, 2 to 3 minutes.  With the mixer on low, add eggs and egg yolk followed by the vanilla and almond extract. Mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl.
• With the mixer on low, add in half of the dry ingredients and mix until combined.  Add the milk and mix until combined.  Add the remaining dry ingredients and mix until smooth. 
• Evenly divide the batter into the prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the centers of the cakes comes out clean.  Place the cakes on a wire cooling rack for 10 to 20 minutes before removing them from their pans. Cool the cakes completely before frosting.

Make the Raspberry Buttercream

• Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
• Turn the mixer off and add the powdered sugar, ¼ cup raspberry jam and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
• Turn up the speed and mix at medium-high speed for 3, until the buttercream is light and smooth. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers. Add the pink food coloring and mix, if using.

Assemble the Cake

• Place one layer of cake on a serving dish or cake board. Spread about ½ cup of buttercream on top. Use a small offset spatula or the back of a spoon to push some of the buttercream to the edges or use a piping bag to pipe a buttercream border around the top edge.
• Fill the center of the cake with ½ cup raspberry jam.
• Sandwich the second layer of cake upside-down on top. Fill in the gaps between the two cakes with buttercream to prevent the jam for squishing out.
• Create a crumb coat by icing the cake in a thin layer of buttercream. Chill in the refrigerator for 15 minutes.
• Smoothing frost the cake with the rest of the buttercream. Use the fluted edge of an icing smoother of icing comb to create the ridges on the sides of the cake.
• Decorated with fresh raspberries or as desired.