Make the Cake:

1. Place a rack in the center of the oven and preheat the oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment too. This seems like a fussy step, but it’s worth it every time. 
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the oil and sugar and beat on medium speed until light, fluffy, and noticeably paler in color, about 3 minutes.
3. While that’s happening, whisk together the flour, baking powder, and salt in a medium bowl.
4. Add the eggs to the butter mixture one at a time, beating at medium-low speed after each addition (about 1 minute per egg). Scrape down the bowl as needed. Add the vanilla bean paste and mix until incorporated.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix just until combined. Resist the urge to overmix.  We’re after a tender crumb.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 22 to 26 minutes, rotating the pans halfway through baking, until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Completely means completely. Warm cake and cream cheese frosting are not friends.

Make the Honey Milk Soak:

1. In a small bowl or measuring cup, whisk together the milk and honey until smooth. Pop the mixture in the microwave for 10 seconds if you’re having trouble dissolving the honey in the milk. Set aside while the cakes cool.

Make the Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the cream cheese and again beat on medium speed until entirely smooth.  Add the mascarpone and beat until silky and lump-free, about 1 minute.
2. Add the powdered sugar, salt, vanilla, and almond extract. Mix on low speed until the sugar is incorporated, then increase to medium speed and beat until smooth and fluffy. Scrape the bowl well.  Add the heavy cream, mixing on low speed and increasing to medium-high speed until still peaks form, 3 minutes or so.

Assemble the Cake:

1. Place one cake layer on a serving platter or cake stand. Brush or drizzle generously with a third of the honey milk soak.
2. Spread about ¼ cup raspberry preserves over the cake layer, leaving a small border around the edges. Top with about ½ cup of frosting and spread into an even layer. Scatter a generous handful of fresh raspberries over the frosting, gently pressing them in place.
3. Add the second cake layer and repeat: soak, preserves, frosting, and raspberries.  Place the final cake layer on top. Give it the last of the honey milk soak.  Use the remaining frosting to cover the top and sides of the cake. Don’t worry about perfection.
4. Pile fresh raspberries generously over the top of the cake, letting a few tumble naturally toward the edges. Tuck in edible flowers, mint leaves, lemon balm, or whatever pretty bits from the garden are calling your name.
5. Refrigerate the cake for at least 30 minutes before slicing. This gives the frosting a chance to settle and makes for cleaner slices.  Serve cold or lightly chilled.