Raspberry Almond Cake

Raspberry Almond Cake: A Decadent Dessert with a Fruity Twist

If you’re looking for a cake that’s as elegant as it is delicious, this Raspberry Almond Cake is perfect for special occasions or when you want to impress your guests. With layers of soft, almond-flavored cake, creamy Swiss meringue buttercream, and a tart raspberry filling, this cake brings together a delightful balance of flavors and textures. Topped with fresh raspberries and slivered almonds, this cake is a stunning centerpiece for any celebration!

Ingredients:

For the White Almond Cake:

• 2 ½ cups cake flour
• 3 tsp baking powder
• ½ tsp salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 5 large egg whites (room temperature)
• ¼ cup sour cream (room temperature)
• 2 tsp vanilla extract
• 2 tsp almond extract
• 1 cup whole milk, 2%, or buttermilk (room temperature)

For the Shortcut Swiss Meringue Buttercream:

• ¾ cup pasteurized egg whites (from a carton)
• 5 cups powdered sugar
• ½ tsp salt
• 2 cups unsalted butter (cubed, room temperature)
• 2 tsp vanilla extract
• 1 tsp almond extract

For the Raspberry Filling:

• 12 oz frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 2 tbsp water

Additional Ingredients:

• 1 cup fresh raspberries
• ¼ cup slivered almonds

Instructions:

1. Prepare the White Almond Cake:
   • Preheat your oven to 350°F (177°C). Prepare three 7-inch round cake pans by spraying them with nonstick cooking spray and lining them with parchment paper circles.
   • In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside.
   • Using a stand mixer fitted with a paddle attachment, cream the sugar, butter, and vegetable oil until pale and creamy.
   • On low speed, add the egg whites one at a time, mixing between each addition. Then, add the sour cream, vanilla extract, and almond extract. Mix on medium speed until fully combined.
   • Gradually add the flour mixture and milk, alternating between the two. Start with ⅓ of the flour, followed by ½ of the milk, then repeat, ending with the flour. Mix until smooth, but avoid overmixing.
   • Divide the batter evenly among the prepared cake pans and bake for 26-30 minutes, or until the cakes bounce back when touched or a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
2. Make the Shortcut Swiss Meringue Buttercream:
   • In the bowl of a stand mixer fitted with a whisk attachment, whip the pasteurized egg whites, powdered sugar, and salt on medium-high speed for about 5 minutes, until thick and opaque.
   • Lower the speed and add the cubed butter, one piece at a time, allowing each to incorporate fully before adding more. Add the vanilla and almond extracts.
   • Increase the speed to high and whip for 10-20 minutes until smooth and creamy. If the buttercream curdles or separates, keep whipping until it becomes silky and smooth. Switch to a paddle attachment and mix on low to remove any air bubbles.
3. Prepare the Raspberry Filling:
   • In a medium saucepan, cook the frozen raspberries, granulated sugar, and lemon juice over medium heat for about 10 minutes, until bubbling.
   • In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the raspberry mixture and cook for another minute, until thickened. Remove from heat.
   • Strain the raspberry mixture through a fine mesh strainer to remove the seeds. Let the filling cool to room temperature, then chill in the refrigerator for at least 1 hour.
4. Assemble the Raspberry Almond Cake:
   • Once the cakes are completely cooled, use a serrated knife to level the tops of the cake layers.
   • Place one cake layer on a cake board or serving plate. Spread a thin layer of buttercream over the top, and pipe a buttercream border around the edge of the cake. Fill the center with half of the raspberry filling. Repeat with the second cake layer.
   • Place the final cake layer on top and crumb coat the entire cake with a thin layer of buttercream. Chill the cake for 20 minutes.
   • After chilling, frost the cake with a generous layer of buttercream and smooth the sides.
   • Decorate the cake with fresh raspberries and slivered almonds for a beautiful finish.
5. Serve and Enjoy:
   • Slice and serve your gorgeous Raspberry Almond Cake, and enjoy the rich almond flavor paired with tart raspberry filling and creamy buttercream!

Tips:

• Room Temperature Ingredients: Make sure all your ingredients are at room temperature for a smoother batter and frosting.
• Make Ahead: You can prepare the cake layers and raspberry filling a day in advance. Store them in the fridge and assemble the cake when ready.
• Decorating: Fresh raspberries and slivered almonds add a lovely, elegant touch, but feel free to get creative with your cake decorating!

Quick Facts:

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Servings: 12 slices
• Calories: 600 calories per slice

This Raspberry Almond Cake is a delicate balance of flavors with the subtle sweetness of almond and the bright tartness of raspberries. The fluffy white cake layers, smooth Swiss meringue buttercream, and tangy raspberry filling make this a show-stopping dessert that’s perfect for celebrations, holidays, or any special occasion. Enjoy each bite of this luxurious cake!

Raspberry Almond Cake

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• Author: Dulcia
• Total Time: 2 hours
• Yield: 12 1x

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Description

This Raspberry Almond Cake is a light and fluffy white almond cake, layered with a tangy homemade raspberry filling and frosted with a silky shortcut Swiss meringue buttercream. The combination of almond and raspberry flavors makes this cake a perfect choice for special occasions or any time you’re craving a decadent dessert! Topped with fresh raspberries and slivered almonds, it’s both beautiful and delicious.

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Ingredients

Scale 1x2x3x

For the White Almond Cake:
2 ½ cups cake flour
3 tsp baking powder
½ tsp salt
1 ½ cups granulated sugar
½ cup unsalted butter (room temperature)
½ cup vegetable oil
5 large egg whites (room temperature)
¼ cup sour cream (room temperature)
2 tsp vanilla extract
2 tsp almond extract
1 cup 2%, whole milk, or buttermilk (room temperature)
For the Shortcut Swiss Meringue Buttercream:
¾ cup pasteurized egg whites (from a carton)
5 cups powdered sugar
½ tsp salt
2 cups unsalted butter (cubed, room temperature)
2 tsp vanilla extract
1 tsp almond extract
For the Raspberry Filling:
12 oz frozen raspberries
¼ cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp water
Additional Ingredients:
1 cup fresh raspberries
¼ cup slivered almonds

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Instructions

For the White Almond Cake:
Preheat your oven to 350°F (177°C). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a stand mixer with a paddle attachment, cream together the sugar, butter, and vegetable oil until pale and creamy.
On low speed, add the egg whites one at a time, mixing in between each addition. Then, add the sour cream, vanilla extract, and almond extract. Mix on medium speed until combined.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour (⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour). Mix until smooth, but don’t overmix.
Divide the batter evenly into the prepared pans. Bake for 26-30 minutes, until the cakes bounce back when touched or a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
For the Shortcut Swiss Meringue Buttercream:
In a stand mixer fitted with a whisk attachment, whip the egg whites, powdered sugar, and salt for about 5 minutes until thick and opaque.
On low speed, add the cubed butter one piece at a time, mixing until incorporated. Add the vanilla and almond extracts.
Whip the buttercream on high speed for 10-20 minutes until smooth and creamy. If the frosting curdles or separates, continue whipping until it becomes silky. Switch to a paddle attachment and mix on low to remove air bubbles.
For the Raspberry Filling:
In a medium saucepan, cook the raspberries, sugar, and lemon juice over medium heat for 10 minutes until bubbling.
Mix the cornstarch and water in a small bowl, then stir it into the raspberry mixture. Remove from heat and strain the mixture through a fine mesh strainer to remove seeds. Let the filling cool to room temperature, then chill for at least 1 hour.
Assembling the Raspberry Almond Cake:
Level the cooled cake layers with a serrated knife. Place one cake layer on a cake board, spread a thin layer of buttercream on top, and pipe a border around the edge. Fill the center with half the raspberry filling. Repeat with the second cake layer.
Add the final cake layer, crumb coat the entire cake with buttercream, and chill for 20 minutes. Frost the cake with a generous layer of buttercream and smooth the sides.
Decorate with fresh raspberries and slivered almonds. Enjoy!

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 600