Raspberry Almond Layer Cake with Cream Cheese Frosting Recipe

Introduction

This Raspberry Cake is a delightful combination of moist almond cake layers filled with tangy raspberry jam and covered in smooth almond cream cheese frosting. It’s a perfect dessert to impress guests or enjoy for a special treat.

Ingredients

• 2⅓ cup all-purpose flour (300 grams)
• 1½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 8 tbsp unsalted butter (softened, 113 grams)
• 3 tbsp vegetable oil
• 1 cup granulated sugar (200 grams)
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• ¾ tsp almond extract
• ¾ cup almond flour (72 grams)
• 1½ cup buttermilk (360 ml)
• 3 cups raspberries (420 grams)
• ½ cup sugar (100 grams) or sweetener (maple syrup or honey can be used)
• 2 tbsp lemon juice
• 1½ tbsp cornstarch
• 3 tbsp water
• ½ cup granulated sugar (100 grams)
• ½ cup water
• ¼ tsp almond extract
• 1 cup unsalted butter (softened, 226 grams)
• 2 cups softened cream cheese (452 grams)
• 6 cups powdered sugar (750 grams)
• 2 tsp vanilla extract
• ½ tsp almond extract
• 2 tbsp heavy cream or milk (if needed)
• 1 cup sliced almonds
• ⅓ cup raspberries (for decoration)

Instructions

1. Step 1: Preheat your oven to 350ºF (175ºC). Grease and flour three 8-inch cake pans, or grease and line the bottoms with parchment paper circles.
2. Step 2: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Using a stand mixer or hand mixer, beat the softened butter on medium speed for 1 minute. Add sugar and beat for 2 minutes until fluffy. Add vegetable oil and beat for another minute.
4. Step 4: Add eggs one at a time, mixing on medium speed. With the last egg, also add vanilla and almond extracts. Scrape the bowl occasionally to ensure even mixing.
5. Step 5: Stir in the almond flour to the batter.
6. Step 6: Add half of the buttermilk and mix briefly, then half of the flour mixture and stir for about 30 seconds. Repeat with remaining buttermilk and flour mixture, folding gently to avoid overmixing.
7. Step 7: Divide batter evenly among prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool the cakes in the pans for 5 minutes before turning them out onto a wire rack to cool completely.
9. Step 9: To make the raspberry jam, combine raspberries, sugar or sweetener, and lemon juice in a saucepan. Bring to a boil over medium heat and cook for 5-10 minutes, stirring occasionally. Add water if mixture sticks.
10. Step 10: Mix cornstarch and water in a small bowl until smooth. Add to the raspberry mixture and cook for 1 minute until thickened.
11. Step 11: Strain the raspberry jam through a fine mesh sieve, pressing with a spatula to extract juice and remove seeds. Cover and refrigerate until cool.
12. Step 12: For the simple syrup, heat sugar and water in a saucepan over medium heat until sugar dissolves. Remove from heat, stir in almond extract, and let cool completely.
13. Step 13: To prepare the almond cream cheese frosting, sift powdered sugar and set aside. Beat butter until creamy, then add cream cheese and beat until light and fluffy.
14. Step 14: Gradually add powdered sugar and mix on low until combined, then beat on medium-high for 1 minute. Stir in vanilla and almond extracts.
15. Step 15: Adjust consistency with heavy cream or milk if needed. If too runny, chill and whip again or add more powdered sugar. Keep frosting covered to prevent drying.
16. Step 16: To assemble the cake, place one cake layer on a plate and brush with simple syrup if using. Spread a thin layer of frosting, pipe a ring around edges, and fill the center with about ⅓ cup raspberry jam evenly.
17. Step 17: Add the second layer and repeat syrup brushing, frosting ring, and jam filling. Place the final cake layer on top and brush with syrup.
18. Step 18: If the cake layers slide, chill for 15 minutes to firm up the frosting.
19. Step 19: Apply a thin crumb coat of frosting to the entire cake. Smooth with a spatula and refrigerate for 30 minutes to set.
20. Step 20: Once chilled, apply a thick final coat of frosting and smooth the top and sides.
21. Step 21: Decorate the sides with sliced almonds. Pipe remaining frosting on top and garnish with raspberries and chopped almonds.

Tips & Variations

• Use parchment paper on cake pans for easy removal without losing any delicate cake edges.
• For a sweeter or less tangy filling, adjust the amount of sugar or substitute maple syrup or honey in the raspberry jam.
• If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1½ cups milk and letting it sit for 5 minutes.
• Chilling the cake between frosting layers helps achieve smooth, clean edges and prevents layers from sliding.
• Feel free to decorate the cake with fresh berries or other nuts like pistachios or walnuts for a different twist.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Keep frosting covered tightly with plastic wrap to prevent drying. Bring the cake to room temperature before serving for best texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry jam ahead of time?

Yes, you can prepare the raspberry jam up to 4 days in advance. Keep it refrigerated and covered tightly until ready to use.

What can I use instead of almond extract?

If you don’t have almond extract, you can omit it or replace it with vanilla extract only. The cake will still be delicious but with a milder flavor.

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