Description
This Almond Raspberry Swirl Cake is a moist and flavorful layered cake combining a rich almond-infused batter with a vibrant raspberry swirl. The cake features three layers with a luscious sweetened whipped cream filling and a smooth cream cheese frosting, perfect for special occasions or indulgent gatherings. The recipe includes tips for substitutions and techniques to ensure a beautifully textured and flavorful dessert.
Ingredients
Scale
Cake Batter
- 8 oz cream cheese, softened (226g)
- 1 ½ sticks unsalted butter, softened (168g)
- 2 cups sugar (400g)
- 4 large eggs, room temperature
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup buttermilk (242g)
- ¼ cup vegetable oil (canola oil recommended) (54g)
- 1 Tablespoon almond extract (12g)
Raspberry Swirl
- ⅓ cup seedless raspberry jam (90g)
- ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder (optional)
- 1 cup of reserved cake batter
- Optional: Red or pink coloring gel
Sweetened Whipped Cream Filling
- 1 cup heavy cream (240g)
- ¼ cup confectioners sugar (29g)
- 1 teaspoon vanilla extract (4g)
Cream Cheese Frosting
- 2 sticks unsalted butter, slightly softened (226g)
- 16 oz cream cheese, softened (452g)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups confectioners sugar (690g to 747g)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F. Grease and flour three 8-inch cake pans and place a circle of parchment or wax paper at the bottom of each pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, and almond extract. Set aside.
- Cream Butter and Cream Cheese: In the mixing bowl of your mixer, beat the softened butter and cream cheese on medium speed until smooth and creamy.
- Add Sugar and Eggs: Gradually add the sugar while mixing on medium speed for 2 to 3 minutes. Then, add the eggs one at a time, mixing after each addition until fully incorporated and the yolk color disappears.
- Combine Batter: With the mixer on low speed, alternately add the dry flour mixture and the wet buttermilk mixture, starting and ending with the dry ingredients. Mix just until the batter is smooth, scraping down the bowl as needed to ensure even mixing.
- Prepare Raspberry Swirl: Remove 1 cup of the plain cake batter into a separate bowl. Stir in the raspberry jam, raspberry extract (or Jell-O powder), and optional red or pink coloring until evenly combined.
- Layer Batter in Pans: Divide about 1 cup of plain batter into each prepared cake pan. Spoon the raspberry batter evenly over the plain batter in each pan. Top with the remaining plain batter and any leftover raspberry batter. Tap pans on the counter to release air bubbles and gently swirl the batter using a knife for a marbled effect.
- Bake: Bake the cakes at 325°F for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans on a wire rack for 5-10 minutes before removing them.
- Prepare Whipped Cream Filling: Chill the mixing bowl and beaters in the freezer for 10 minutes. Beat the heavy cream, confectioners sugar, and vanilla at gradually increasing speed until soft peaks form. Be careful not to overbeat.
- Prepare Cream Cheese Frosting: Beat the butter until smooth. Add cream cheese gradually and mix until fully incorporated. Add vanilla and salt. Then slowly mix in the confectioners sugar on low speed until blended. Increase speed and beat until fluffy without overbeating. Refrigerate briefly if too soft before using.
- Assemble the Cake: Place the first cake layer on a cake stand. Pipe a dam of cream cheese frosting about ¼ to ½ inch from edges. Spread a thin layer of raspberry jam inside the dam, then spread whipped cream filling over the jam. Repeat with the second cake layer. Top with the third layer and pipe frosting into any gaps between layers.
- Crumb Coat and Chill: Frost the entire cake with a thin crumb coat layer of cream cheese frosting. Chill the cake in the freezer for 10-15 minutes to firm up.
- Final Frosting and Decoration: Apply a final coat of frosting with an offset spatula, creating a textured look if desired. Pipe a large shell border on top with a 1M piping tip and decorate with fresh raspberries.
Notes
- Substitution for Cake Flour: To make cake flour from all-purpose flour, for each cup of flour remove 2 tablespoons and replace with 2 tablespoons cornstarch. For this 3-cup recipe, remove 6 tablespoons of flour and replace with 6 tablespoons cornstarch, then whisk to blend.
- Substitution for Buttermilk: Add 1 tablespoon vinegar or lemon juice to a measuring cup, then add milk up to 1 cup. Stir and wait 5 minutes before using.
- Raspberry Swirl Flavor Enhancements: After combining jam with batter, add ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder to intensify raspberry flavor. Optional: add red or pink food coloring gel to brighten color.
- Eggs: Use room-temperature eggs for best results. To speed up warming, place eggs in warm water for 5 minutes.
- This recipe makes enough batter for three 8-inch cake layers or cupcakes (without domes).
- The cream cheese frosting will pipe best when slightly chilled.
Nutrition
- Serving Size: 1 slice (assuming 15 servings per cake)
- Calories: 450 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
