Preheat oven to 350ºF. Line four 6-inch pans with parchment paper and spray with nonstick cooking spray.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the sour cream, vanilla, and almond extract on medium speed.
Pour the dry ingredients into the wet ingredients and mix until combined. Add the buttermilk and mix until just combined, scraping down the sides and bottom of the bowl as needed.
Divide batter evenly among the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Make Raspberry Compote:
Place the raspberries and sugar in a medium saucepan and bring to a boil over medium heat. Continue stirring while smashing the berries with a wooden spoon.
Use a fine mesh sieve over a medium bowl to strain out all of the raspberry seeds. Return the strained mixture to the saucepan.
Combine the cornstarch and water. Stir into the raspberry mixture, and continue to simmer for another minute until thickened. Transfer to a separate bowl to cool completely.
Make the Cream Filling:
Click the link above for the recipe.
Place one cake layer onto a cake plate or pedestal. Spread a quarter of the raspberry compote on top. Line the fresh raspberries around the perimeter of the cake. Pour a quarter of the cream filling into the center, spreading evenly up to the raspberry border. Repeat steps with the remaining cakes, compote, raspberries, and cream filling.
*If you don’t have buttermilk, just add 1/2 Tablespoon (or 1 and 1/2 teaspoons) of vinegar to a measuring cup, then pour in enough milk to equal 1/2 cup. Stir, and allow to sit for about 5 minutes.