Print

Raspberry Almond Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

A luscious Raspberry Almond Cake featuring light and fluffy white almond cake layers, filled with tart homemade raspberry filling and frosted with a smooth shortcut Swiss meringue buttercream. Decorated with fresh raspberries and slivered almonds, this cake is a perfect balance of nutty sweetness and vibrant berry flavor, ideal for celebrations or special occasions.

Ingredients

Scale

White Almond 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 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. Preheat and Prepare Pans: Preheat your oven to 350°F (177℃). Prepare three 7-inch round cake pans by coating them with nonstick cooking spray and lining the bottoms with parchment paper circles to ensure easy cake removal.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside to mix with wet ingredients later.
  3. Cream Butter Mixture: Using a stand mixer with a paddle attachment or an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil together for several minutes until the mixture is pale and creamy, incorporating air for a light texture.
  4. Add Egg Whites and Flavors: On low speed, slowly add the five large egg whites one at a time, mixing well between additions. Then mix in sour cream, vanilla extract, and almond extract at medium speed until fully combined.
  5. Combine Dry and Wet Ingredients: Alternate adding the flour mixture and milk to the butter mixture in three parts dry ingredients and two parts milk (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix on low speed until the batter is smooth and combined, scraping the bowl sides as needed. Avoid overmixing to keep the cake tender.
  6. Bake Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 26-30 minutes until the cake springs back when gently touched or a toothpick inserted in the center comes out clean. Cool the cakes in pans for 15 minutes before transferring them to wire racks to cool completely.
  7. Prepare Buttercream: In a stand mixer fitted with a whisk attachment, whip the pasteurized egg whites, powdered sugar, and salt for about 5 minutes until thick and opaque. On low speed, gradually add cubed room temperature butter one piece at a time, mixing well between additions. Once all butter is incorporated, add vanilla and almond extract. Whip on high speed for 10-20 minutes until smooth and creamy, scraping the bowl occasionally. Switch to paddle attachment and mix on low for several minutes to remove air bubbles.
  8. Make Raspberry Filling: In a medium saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until raspberries break down and the mixture bubbles. Mix cornstarch and water in a small bowl, remove saucepan from heat, then stir in the slurry. Pass the mixture through a fine mesh strainer to remove seeds. Cool to room temperature, then chill at least 1 hour.
  9. Level Cake Layers: Once completely cooled, level the cake layers with a serrated knife to create even surfaces for stacking.
  10. Assemble Cake – First Two Layers: Place one cake layer on a cake board. Spread a thin layer of buttercream on top evenly with an offset spatula. Pipe a buttercream border around the edge using a piping bag. Fill the center with half the raspberry filling and spread evenly. Repeat with the second layer.
  11. Add Final Cake Layer: Place the final cake layer on top with the bottom facing up for a flat surface. Apply a crumb coat of buttercream all over the top and sides to trap crumbs. Smooth the sides with a cake scraper and chill the cake for 20 minutes to set the crumb coat.
  12. Final Frosting Coat: Add a generous layer of buttercream on the chilled cake using an offset spatula. Use the cake scraper to smooth the sides and top, leaving a raw edge on the top if desired for decoration.
  13. Decorate: Garnish the top of the cake with fresh raspberries and slivered almonds to add texture and beautiful color contrast. Serve and enjoy your elegant Raspberry Almond Cake!

Notes

  • Use room temperature ingredients for better mixing and cake texture.
  • Ensure not to overmix the batter to maintain a tender crumb.
  • The buttercream may look curdled during mixing; continue whipping until smooth.
  • Straining the raspberry filling removes seeds for a silky texture.
  • Chilling the cake between frosting layers helps set the layers and makes frosting easier.
  • Fresh raspberries and slivered almonds add natural decoration and enhance flavor.

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