Description
This Raspberry Almond Cake combines soft almond-flavored layers with a smooth buttercream and a vibrant raspberry center. It’s refined, flavorful, and surprisingly approachable—perfect for celebrations or whenever you want a bakery-style dessert at home.
Ingredients
Cake Layers
- Cake flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter (softened)
- Vegetable oil
- Egg whites (room temp)
- Sour cream
- Vanilla extract
- Almond extract
- Milk or buttermilk
Buttercream
- Pasteurized egg whites
- Powdered sugar
- Salt
- Unsalted butter (soft cubes)
- Vanilla extract
- Almond extract
Raspberry Filling
- Frozen raspberries
- Sugar
- Lemon juice
- Cornstarch + water
Garnish
- Fresh raspberries
- Slivered almonds
Instructions
- Prepare the Oven and Pans: Heat oven to 350°F (177°C). Line three 7-inch cake pans with parchment and lightly grease them. This prevents sticking and ensures smooth cake relea
- Mix Dry Ingredients: In a bowl, combine flour, baking powder, and salt. Stir thoroughly to evenly distribute leavening.
- Cream Butter, Sugar, and Oil: In a mixer, beat butter, sugar, and oil until the mixture becomes pale and fluffy. This step builds structure and incorporates air.
- Add Wet Ingredients: Add egg whites one at a time while mixing on low speed. Once incorporated, mix in sour cream and both extracts. Blend until smooth.
- Combine Wet and Dry Mixtures: Add dry ingredients in stages, alternating with milk. Begin and end with dry ingredients. Mix gently—avoid overworking the batter to maintain a tender crumb.
- Bake the Layers: Divide batter evenly into pans. Bake for 26–30 minutes. Check doneness by lightly pressing the surface or inserting a toothpick. Cool in pans briefly, then transfer to racks.
- Prepare the Buttercream: Whisk egg whites, powdered sugar, and salt until thick. Add butter gradually. Once incorporated, increase speed and whip until smooth and creamy. Switch to paddle attachment to eliminate air bubbles.
- Cook the Raspberry Filling: Heat raspberries, sugar, and lemon juice in a saucepan. Stir until fruit breaks down. Add cornstarch slurry and cook until thickened. Strain to remove seeds. Chill before use.
- Assemble the Cake
- Trim cake layers flat. Place first layer on board. Spread buttercream, pipe a border, then add filling inside.
- Repeat with second layer. Add final layer upside down for a flat top.
- Crumb Coat and Final Frosting: Apply a thin crumb coat. Chill 20 minutes. Add final frosting layer and smooth using a scraper.
- Decorate: Top with fresh raspberries and almonds for a polished finish.
Notes
- Store covered at room temp (1 day) or refrigerated (3 days)
- Bring to room temp before serving
- Buttercream and filling can be made ahead
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Desserts