White Layer Cake with Raspberry Jam

Preheat the oven to 350°F. Brush 3 8-inch round cake pans with butter. Cover the bottom of the molds with parchment paper, then brush the parchment with oil. Pour a small amount of flour into the molds, stir to coat the sides and bottom, then shake out and discard any excess flour.Make the pie: Combine the flour, baking powder, and salt in a medium bowl. Whisk together the milk, egg whites, and vanilla in a medium measuring cup or bowl.In a large bowl, using an electric mixer on medium-high speed, beat the butter and sugar until smooth. Reduce the speed to low and add 1/3 of the flour mixture. Add 1/2 cup of the milk mixture, whisking constantly and wiping the sides of the bowl if necessary. Whisk in another 1/3 of the flour, then the remaining milk, whisking until smooth. Add the remaining flour until smooth. Spread the dough evenly over the molds and smooth the surface with a rubber spatula (don't worry if the dough looks curled).Bake the cakes for 30-35 minutes, until a toothpick inserted in the middle of each cake comes out clean. Transfer the cakes to a wire rack; cool in the tins for 10 minutes. Run a knife along the sides of the mold, turn the cakes on the grill and remove the parchment. Allow to cool completely.Prepare the frosting: Beat the butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce the speed to low and gradually beat the powdered sugar in 2 batches until smooth. Whisk with vanilla until smooth.Assemble the cake: Using a serrated knife, carefully slice horizontally across the top of each cake to make an even cake. Place 1 cake on a serving platter. Spread 1/4 cup jam evenly over the layer. Add another cake and spread with 1/4 cup of jam. Top with the last cake. Freeze the top and sides of the cake. Cut into slices and serve.