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Raspberry Almond Cake Recipe

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★★★★★

4.6 from 116 reviews

This Raspberry Almond Cake features a tender white almond cake layered with vibrant, tangy raspberry filling and frosted with a luscious shortcut Swiss meringue buttercream. The delicate almond and vanilla flavors complement the fresh and cooked raspberries beautifully, topped with fresh raspberries and toasted slivered almonds for an elegant finish. Perfect for celebrations or special occasions, this cake combines classic baking techniques and fresh ingredients for a stunning and delicious dessert.

Ingredients

Scale

Cake

  • 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

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

Raspberry Filling

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

Decoration

  • 1 cup fresh raspberries
  • ¼ cup slivered almonds

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 350°F (177°C). Prepare three 7-inch round cake pans by spraying with nonstick cooking spray and lining the bottom with parchment paper circles to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, cream the granulated sugar with the unsalted butter and vegetable oil on medium speed until the mixture is pale and creamy, about several minutes.
  4. Add Egg Whites and Dairy: Reduce mixer speed to low and add the five large egg whites one at a time, mixing well after each addition. Then mix in sour cream, vanilla extract, and almond extract on medium speed until fully combined.
  5. Incorporate Flour and Milk: Alternately add the flour mixture and the milk in portions to the batter, starting and ending with flour: add one third of the dry ingredients, half of the milk, then another third of dry, the remaining milk, and finally the last third of dry ingredients. Mix on low speed, scraping the bowl as needed, just until combined; avoid over mixing to keep the cake tender.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 26 to 30 minutes or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 15 minutes, then transfer to wire racks to cool completely.
  7. Make Buttercream Frosting: In a clean bowl with a whisk attachment, whip the pasteurized egg whites, powdered sugar, and salt on high for about 5 minutes until thick, opaque, and glossy.
  8. Add Butter and Flavoring: Lower mixer speed and gradually add the cubed unsalted butter one piece at a time, mixing well after each addition. Once all butter is incorporated, add vanilla and almond extracts. Increase speed to high and whip for 10 to 20 minutes until smooth and creamy. If the mixture curdles, continue whipping—it will come together. Occasionally scrape the bowl to ensure even mixing.
  9. De-air and Smooth Frosting: Switch to the paddle attachment and mix on low for several minutes to remove air bubbles and create a smooth buttercream ready for decorating.
  10. Prepare Raspberry Filling: In a medium saucepan, combine frozen raspberries, granulated sugar, and lemon juice over medium-low heat. Cook, stirring occasionally, for about 10 minutes until raspberries break down and the mixture bubbles.
  11. Thicken Filling: Mix cornstarch and water in a small bowl to create a slurry. Remove the pan from heat and stir the slurry into the raspberry mixture until well combined.
  12. Strain and Chill: Pass the raspberry filling through a fine mesh strainer to remove seeds, pressing with a spoon to extract flavorful puree. Allow to cool to room temperature, then refrigerate for at least one hour before assembling.
  13. Level Cake Layers: Using a serrated knife, level the cooled cake layers to create even, flat surfaces for stacking.
  14. Assemble First Layer: Place one cake layer on a cake board. Spread a thin even layer of buttercream on top. Fit a piping bag with buttercream and pipe a border around the edge of this layer. Fill the center inside the border with half of the raspberry filling, spreading evenly.
  15. Assemble Second Layer: Add the second cake layer upside down onto the filling. Repeat spreading a thin buttercream layer, piping the border, and filling the center with the remaining raspberry filling.
  16. Add Final Layer: Place the last cake layer upside down on top of the second raspberry layer.
  17. Apply Crumb Coat: Spread a thin crumb coat of buttercream over the entire cake, smoothing with an offset spatula and cake scraper to remove excess. Chill the cake for 20 minutes to set the crumb coat.
  18. Final Frosting Layer: Apply a generous final layer of buttercream, smoothing thoroughly with a cake scraper for clean sides. Optionally leave a rustic raw edge on top for visual interest.
  19. Decorate: Garnish the cake with fresh raspberries and slivered almonds for a beautiful and textural finish.

Notes

  • Room temperature ingredients help the batter and frosting combine more smoothly and create a better texture.
  • Careful not to overmix the cake batter to avoid a tough crumb.
  • If the buttercream looks curdled, keep whipping; it will come together with continued mixing.
  • You can toast the slivered almonds lightly for added flavor before decorating.
  • Ensure cakes are completely cooled before assembling to prevent melting the frosting.
  • Frozen raspberries in the filling can be substituted with thawed fresh raspberries if desired, but frozen provides thicker consistency.

Keywords: raspberry almond cake, white almond cake, Swiss meringue buttercream, raspberry filling, layered cake, almond extract, fresh raspberries, party cake

Find it online: https://nayabaker.com/raspberry-almond-cake-recipe/