Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
• Pour into 2 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small saucepan, combine butter, white chocolate and cream; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl.
• Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread raspberry preserves between layers; stack layers on top of each other. Spread frosting over top and side of cake. Garnish with fresh raspberries.