1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extract.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
6. Gently fold in the mashed raspberries for a hint of raspberry flavor and color.

2. Bake the Cake

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

3. Make the Raspberry Frosting

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
3. Add the raspberry puree and vanilla extract. Beat until the frosting is fluffy and smooth.
4. If the frosting is too thick, add heavy cream (1 tablespoon at a time) until the desired consistency is reached.

4. Assemble and Frost the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
2. Add the second cake layer and spread the remaining frosting evenly over the top and sides of the cake.
3. For a clean finish, chill the cake for 15 minutes and smooth the frosting with a spatula.