Name: Raspberry Almond Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 ½ cups cake flour; 3 tsp baking powder; ½ tsp salt; 1 ½ cup 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; 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; 12 oz frozen raspberries; ¼ cup granulated sugar; 1 tbsp lemon juice; 2 tbsp cornstarch; 2 tbsp water; 1 cup fresh raspberries; ¼ cup slivered almonds

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Introduction

This Raspberry Almond Cake is a delightful treat combining a tender white almond cake with a luscious raspberry filling and creamy Swiss meringue buttercream. Its delicate flavors and beautiful presentation make it perfect for special occasions or an indulgent everyday dessert.

A smooth, white frosted cake stands tall on a round white marble surface, with a single visible layer of soft, creamy exterior that is evenly spread all around. On top, a ring of bright red raspberries forms a crown near the edge, interspersed with thin, light-brown almond slices for texture. A few extra raspberries and almond slices lay scattered casually around the cake on the marble. The white background adds to the clean, fresh look of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
3 tsp baking powder
½ tsp salt
1 ½ cup 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)
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
12 oz frozen raspberries
¼ cup granulated sugar
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp water
1 cup fresh raspberries
¼ cup slivered almonds

Instructions

Step 1: Preheat the oven to 350° F (177℃). Prepare three 7-inch round cake pans by spraying with nonstick cooking spray and lining the bottoms with parchment circles.
Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer bowl fitted with a paddle attachment, or using an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
Step 4: With mixer on low speed, add the large egg whites one at a time, mixing well after each addition. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until combined.
Step 5: Alternate adding the flour mixture and milk to the butter mixture: add one-third flour, half milk, one-third flour, half milk, then the remaining flour. Mix gently on low speed, scraping the bowl as needed, until smooth but do not overmix.
Step 6: Divide the batter evenly among the prepared pans. Bake for 26–30 minutes, until layers bounce back when touched or a toothpick inserted comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
Step 7: For the Swiss Meringue Buttercream, whip the pasteurized egg whites, powdered sugar, and salt on high speed with a whisk attachment for about 5 minutes until thick and opaque.
Step 8: With mixer on low, add cubed unsalted butter one piece at a time, mixing well after each addition. Then add vanilla and almond extracts.
Step 9: Increase speed to high and whip the buttercream 10–20 minutes until smooth and creamy, scraping the bowl occasionally. Then switch to paddle attachment and mix on low for several minutes to remove air bubbles.
Step 10: To make the raspberry filling, combine frozen raspberries, granulated sugar, and lemon juice in a saucepan over medium-low heat. Cook, stirring occasionally, until raspberries break down and bubble, about 10 minutes.
Step 11: Mix cornstarch and water in a small bowl, then stir into the raspberry mixture off the heat. Strain through a fine mesh sieve to remove seeds and cool to room temperature, then chill for at least 1 hour.
Step 12: Level the cooled cake layers with a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream on top, then pipe a border of frosting around the edge. Fill the center with half the raspberry filling and spread evenly.
Step 13: Add the second cake layer and repeat spreading buttercream, piping a border, and adding the remaining raspberry filling. Top with the final cake layer, bottom side up.
Step 14: Apply a crumb coat of buttercream to the entire cake and smooth with a cake scraper. Chill for 20 minutes to firm the buttercream.
Step 15: Add a generous layer of buttercream to the chilled cake and smooth the sides. Leave a raw edge on top if desired.
Step 16: Decorate the cake with fresh raspberries and slivered almonds before serving.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even baking.
Substitute almond extract with extra vanilla extract if preferred for a milder flavor.
For a seedless filling, strain the raspberry mixture thoroughly and chill well before assembling.
Fresh raspberries can be replaced with other berries like blueberries or blackberries for a different twist.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let the cake sit at room temperature for about 30 minutes. Leftover cake can be tightly wrapped and frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A tall, round cake with smooth white frosting covers three visible layers. On top, there is a ring of fresh red raspberries mixed with thin, light brown almond slices arranged near the edge, leaving the center of the top plain white. The cake sits on a thin white base, placed on a flat round white marble surface. Around the cake, scattered red raspberries and some almond slices add a natural touch, with bowls of raspberries and almond slices placed in the background on the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen for the filling?

Frozen raspberries break down better during cooking, creating a smoother filling. However, you can use fresh raspberries by gently cooking them until they release juices, but expect a slightly different texture.

Why does the buttercream sometimes look curdled?

This is normal when making Swiss meringue buttercream as the mixture changes temperature while adding butter. Continue whipping and it will become smooth and creamy with time.