• Take the butter out of the fridge and allow it to come fully to room temperature before you begin.
• Heat your oven to 375F/190C.
• Spray your baking pans with non-stick cooking spray and line the bottom of each tin with a circle of parchment paper.
• In a large bowl, add all of the cake ingredients and beat together until smooth.
• Pour the mixture into the cake tins, filling each equally, and smoothing the top of each with a spoon or offset spatula.
• Bake the cakes in the oven for 20 minutes until golden. The cakes will spring back when you press the tops gently with your finger.
• Remove from the oven and let the cakes cool for 10 minutes in the pan on a cooling rack before turning them out of the pans to cool completely on the rack.

Make the Cake Soak Syrup

• Over medium low heat, heat the sugar, amaretto, and 2 tablespoon of water in a small pan until the sugar is dissolved.
• Let the syrup cool for 10 minutes before using.
• While the syrup is cooling, use a serrated knife to cut the cake layers in half horizontally. Take care to cut two even layers.
• Brush the cooled syrup over all four pieces of cake with a pastry brush.

Make the Filling

• Using a stand or handheld mixer, whip the cream until soft peaks form.
• In a separate large bowl, beat the soft cream cheese and sugar until very soft and smooth.
• Fold the whipped cream into the cheese until fully combined.

Putting the Whole Cake Together

• Spoon a third of the cream over one of the cake layers and scatter some raspberries over the top. The raspberries should be scattered around the cream and should not cover the entire surface.
• Sandwich another layer on top of the raspberries.
• Repeat spooning cream and raspberries over this layer and top with another cake layer.
• Lay the final cake layer on top and very gently press down on the top of the cake to sandwich everything together.
• Wrap the entire cake in plastic wrap and store in the fridge for 8 hours (or overnight).
• Remove the cake from the fridge 30 minutes before serving.
• Decorate the top of the cake with sifted icing sugar and serve.