For the White Chocolate Amaretto Buttercream Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined.

Add in the salt, cream, and amaretto, and almond extract and beat smooth.

Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Assembly and Garnish:

Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.

Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.

Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.

Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries!

Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 2 days. Bring to room temperature before serving!