Introduction

This Raspberry Almond Cake combines light, fluffy layers with a luscious raspberry filling and creamy almond buttercream. It’s perfect for special occasions or whenever you want to treat yourself to a delightful homemade dessert.

A tall, round cake with smooth white frosting covering the entire surface, standing on a flat white marbled texture. The top of the cake has a single layer of fresh red raspberries arranged in a ring near the edge, each raspberry plump and textured. Between the raspberries, thin pale almond slices are placed evenly, adding a slight contrast in color. Around the cake on the white marbled surface, a few loose raspberries and scattered almond slices add a natural touch. In the background, a white bowl filled with raspberries and a stack of plain white plates are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups cake flour
3 tsp baking powder
½ tsp salt (for cake batter)
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 (for buttercream)
2 cups unsalted butter (cubed, room temperature)
2 tsp vanilla extract (for buttercream)
1 tsp almond extract (for buttercream)
12 oz frozen raspberries
¼ cup granulated sugar (for filling)
1 tbsp lemon juice
2 tbsp cornstarch
2 tbsp water
1 cup fresh raspberries (for decoration)
¼ cup slivered almonds (for decoration)

Instructions

Step 1: Preheat your oven to 350° F (177℃). Prepare three 7-inch round cake pans by spraying with nonstick cooking spray and lining with parchment circles.
Step 2: In a bowl, whisk together cake flour, baking powder, and ½ tsp salt. Set aside.
Step 3: Using a stand mixer with paddle attachment or hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
Step 4: On low speed, add egg whites one at a time, mixing between additions. Then mix in sour cream, vanilla, and almond extracts on medium speed until combined.
Step 5: Alternately add flour mixture and milk to the wet ingredients in thirds and halves respectively (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry), mixing on low speed and scraping bowl sides as needed. Mix until smooth but do not overmix.
Step 6: Divide batter evenly among the three pans. Bake for 26-30 minutes until the cake springs back when touched or a toothpick comes out clean. Cool in pans 15 minutes, then transfer layers to wire racks to cool completely.
Step 7: For the Swiss meringue buttercream, whip pasteurized egg whites, powdered sugar, and ½ tsp salt on high speed until thick and opaque (about 5 minutes).
Step 8: Lower mixer speed and add cubed butter one piece at a time, mixing between additions.
Step 9: Add vanilla and almond extracts. Increase speed to high and whip buttercream for 10-20 minutes until smooth and creamy, scraping bowl sides occasionally. Then switch to paddle attachment and mix on low for several minutes to remove air bubbles.
Step 10: For the raspberry filling, combine frozen raspberries, ¼ cup sugar, and lemon juice in a saucepan over medium-low heat. Cook 10 minutes, stirring occasionally until raspberries break down and mixture bubbles.
Step 11: Mix cornstarch and water in a small bowl. Remove saucepan from heat and stir in the cornstarch slurry.
Step 12: Strain raspberry mixture through a fine mesh to remove seeds. Cool to room temperature, then chill at least 1 hour before using.
Step 13: Level cooled cake layers with a serrated knife.
Step 14: Place one layer on a cake board. Spread a thin layer of buttercream on top. Pipe a border of frosting around edge, then fill with half the raspberry filling and smooth evenly.
Step 15: Add second layer and repeat frosting border and remaining raspberry filling. Top with final cake layer, placing the bottom side facing up.
Step 16: Apply a crumb coat of buttercream around the cake, smoothing sides with a cake scraper. Chill 20 minutes to firm the buttercream.
Step 17: Add a generous layer of buttercream frosting, smoothing sides and top with a scraper. For a rustic look, you may leave the top edge raw.
Step 18: Decorate with fresh raspberries and slivered almonds as desired.

Tips & Variations

Use room temperature ingredients to ensure smooth mixing and better rise.
Fresh or frozen raspberries can be used for filling; just make sure to chill the filling thoroughly.
Almond extract adds a lovely nutty aroma—adjust amount based on your preference.
For a lighter cake, substitute buttermilk for milk to add tanginess and tenderness.
To increase almond flavor, toast slivered almonds before decorating.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover buttercream can be stored airtight in the fridge for up to one week; whip again before using. For longer storage, freeze the cake well wrapped for up to 2 months.

How to Serve

A tall, round cake covered smoothly with white frosting stands on a white marbled surface. The cake has three visible layers inside, separated by thin layers of white cream. On top, there is a ring of bright red raspberries, evenly spaced and fresh looking, with thin, light tan almond slices placed between them. Around the cake, a few loose raspberries and almond slices are scattered on the white marbled surface. The background is plain and bright, making the cake the main focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling and frosting a day or two in advance. Store everything separately in the refrigerator and assemble just before serving for the freshest result.

Is pasteurized egg whites necessary for the buttercream?

Using pasteurized egg whites ensures food safety since the buttercream is not cooked. You can find them packaged in cartons at most grocery stores.