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Raspberry Almond Cake Recipe

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★★★★★

4.4 from 488 reviews

This Raspberry Almond Cake is a delightful, moist white almond cake layered with a homemade raspberry filling and finished with a luscious shortcut Swiss meringue buttercream frosting. With subtle almond flavors infused in both the cake and frosting, complemented by vibrant raspberry filling and a crunchy almond garnish, this elegant dessert is perfect for special occasions or an indulgent treat.

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)

Frosting

  • 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: Preheat oven to 350° F (177℃). Grease three 7-inch round cake pans with nonstick cooking spray and line the bottoms with parchment circles.
  2. Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or hand mixer, cream granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
  4. Add Egg Whites and Flavors: On low speed, add egg whites one at a time, blending well after each addition. Then mix in sour cream, vanilla extract, and almond extract until well combined.
  5. Combine Batter: Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients, mixing on low speed. Scrape sides and bottom to ensure even mixing but avoid over-mixing.
  6. Bake Cake Layers: Divide batter evenly into prepared pans. Bake 26-30 minutes until layers spring back when touched or toothpick inserted comes out clean. Let cool 15 minutes in pans, then transfer to wire racks to cool completely.
  7. Make Shortcut Swiss Meringue Buttercream: Whip pasteurized egg whites, powdered sugar, and salt on high speed until opaque and thick (about 5 minutes). On low speed, incorporate cubed butter piece by piece.
  8. Add Extracts and Whip: Add vanilla and almond extracts, then whip on high speed for 10-20 minutes, even if frosting appears curdled. Continue until smooth and creamy. Use paddle attachment on low speed to deflate air bubbles and smooth frosting.
  9. Prepare Raspberry Filling: In a saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook for 10 minutes, stirring until raspberries break down and mixture bubbles.
  10. Thicken Filling: Mix cornstarch and water in a small bowl. Remove raspberry mixture from heat and stir in cornstarch slurry until combined.
  11. Strain Filling: Pass raspberry filling through a fine mesh sieve, pressing with a spoon to remove seeds. Cool to room temperature, then chill for at least 1 hour.
  12. Level Cake Layers: Use a serrated knife to level the cooled cake layers for even assembly.
  13. Assemble Cake – Layer 1: Place one cake layer on a cake board. Spread a thin layer of buttercream over the top and pipe a border around the edge. Fill center with half of the raspberry filling, spreading evenly.
  14. Assemble Cake – Layer 2: Add second layer, repeat buttercream thin layer, border, and remaining raspberry filling on top.
  15. Assemble Cake – Layer 3: Place last cake layer on top with bottom facing up.
  16. Apply Crumb Coat: Spread a thin layer of buttercream over cake top and sides to seal in crumbs. Smooth sides with a cake scraper and chill for 20 minutes to firm.
  17. Final Frosting: Apply a generous final coat of buttercream, smoothing sides and top. Leave raw edge on top if desired.
  18. Decorate: Garnish with fresh raspberries and slivered almonds for an elegant finish.

Notes

  • Ensure all wet ingredients are at room temperature for proper mixing and texture.
  • Do not overmix the cake batter to keep the cake tender and fluffy.
  • The buttercream may appear curdled during mixing; continue whipping until smooth.
  • Chilling the raspberry filling improves flavor melding and helps with assembly.
  • Using fresh raspberries and almonds as decoration adds a fresh texture and visual appeal.
  • You can substitute buttermilk or whole milk according to preference.
  • Make sure to use pasteurized egg whites in the frosting for food safety.

Keywords: raspberry almond cake, almond cake, raspberry filling, Swiss meringue buttercream, layered cake, homemade frosting

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