Raspberry Almond Cake with Buttercream Recipe

If you’re looking for a show-stopping dessert that tastes as delightful as it looks, you’re going to want to try this Raspberry Almond Cake with Buttercream Recipe. It’s one of those recipes I keep close because it’s consistently a hit—moist almond-spiked cake layers with a luscious raspberry filling, all wrapped up in creamy Swiss meringue buttercream. Trust me, once you make this, you’ll be dreaming up excuses to bake it again and again.

this Recipe

Ingredients You’ll Need

The ingredients for this Raspberry Almond Cake with Buttercream Recipe work in harmony to create a cake that’s moist and flavorful, with a luscious texture. I recommend using fresh, room-temperature ingredients where possible to get the best batter and frosting consistency.

• Cake Flour: This gives your cake that tender, light crumb that feels like a dream in every bite.
• Baking Powder: The magic leavener that helps these layers rise beautifully.
• Granulated Sugar: Sweetness with a little structure; I always measure carefully here to not overpower the almond flavor.
• Unsalted Butter & Vegetable Oil: This combo creates a moist yet fluffy cake texture that I adore.
• Egg Whites: They lighten the batter —and yes, it’s fine to use store-bought pasteurized egg whites for safety and convenience.
• Sour Cream: Adds moisture and a subtle tang to balance the sweetness.
• Vanilla & Almond Extracts: Almond extract is key here—don’t skip it! It gives the cake its signature flavor.
• Milk or Buttermilk: Room temperature is vital for smooth batter mixing without curdling.
• Powdered Sugar: For that silky buttercream without any graininess.
• Pasteurized Egg Whites (for Buttercream): Essential for the Swiss meringue style frosting’s light, fluffy texture.
• Frozen Raspberries: Perfect for making the filling — deep flavor and convenience all in one.
• Fresh Raspberries & Slivered Almonds: For decorating and adding a fresh crunch.

Variations

I love to mix things up with this Raspberry Almond Cake with Buttercream Recipe depending on the season or who I’m serving it to. The recipe is forgiving and open to your creativity—you can tweak it to your taste and dietary needs without losing that signature charm.

• Gluten-Free Version: I once swapped in a gluten-free flour blend and the results were surprisingly good, just make sure it includes xanthan gum for structure.
• Dairy-Free Adaptation: Using coconut oil instead of butter and a dairy-free yogurt instead of sour cream worked well for my dairy-sensitive friend.
• Flavor Boost: Adding a teaspoon of rose water to the frosting gave it a lovely floral twist that my family adored.
• Fruit Variations: You can swap raspberries for strawberries or blueberries, but raspberries’ tartness balances the almond best in my opinion.

How to Make Raspberry Almond Cake with Buttercream Recipe

Step 1: Whisking Dry Ingredients and Preparing Pans

Start by preheating your oven to 350°F (177℃). Get three 7-inch round cake pans ready by spraying them with nonstick cooking spray and lining the bottom with parchment circles. Then, whisk together your cake flour, baking powder, and salt in a bowl. This simple step ensures even distribution of your leavening and seasoning so your cake bakes up perfectly every time.

Step 2: Cream Butter, Oil, and Sugar

Using a stand mixer or electric hand mixer, cream together granulated sugar, unsalted butter, and vegetable oil until the mixture turns pale and fluffy—this usually takes about 3 to 5 minutes. It’s a crucial step because the air you whip in here helps give the cake its light texture.

Step 3: Add Egg Whites and Liquid Ingredients

Slowly add the room temperature egg whites, one at a time, to the butter mixture while mixing on low speed for even incorporation. Then, mix in sour cream, vanilla, and almond extracts until combined. Using room temperature ingredients prevents your batter from curdling—something I learned the hard way when I first tried this recipe!

Step 4: Alternate Flour and Milk

Alternately add the flour mixture and milk to the batter—start with ⅓ of the flour, then half of the milk, and continue in this pattern. Mix on low speed only until combined, scraping the bowl if needed. Overmixing here will make your cake dense, so patience is key.

Step 5: Bake the Cake Layers

Divide the batter evenly among the pans and bake for 26–30 minutes. You’ll know they’re done when the cakes bounce back gently to the touch and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely—that part helps them firm up and makes layering easier.

Step 6: Make the Shortcut Swiss Meringue Buttercream

Whip together pasteurized liquid egg whites, powdered sugar, and salt until thick and opaque. Then, on low speed, add cubed room temperature butter bit by bit. The buttercream might look curdled at first, but that’s totally normal—keep whipping on high speed for 10-20 minutes until it becomes silky smooth. Finish with vanilla and almond extracts, then switch to a paddle attachment to beat out excess air bubbles. This frosting is hands down one of my favorite parts of this recipe!

Step 7: Prepare Raspberry Filling

Cook frozen raspberries with sugar and lemon juice gently, then thicken with a cornstarch slurry. I always pass the filling through a fine mesh strainer to remove seeds—that smooth texture makes assembling and eating the cake so much more enjoyable. Chill the filling for at least an hour before using.

Step 8: Assemble Your Raspberry Almond Cake

Level your cooled cake layers, then create layers by spreading a thin layer of buttercream followed by a piped border to hold your raspberry filling in place. Add the filling, then the next cake layer, repeating until all layers are stacked. Give the whole cake a crumb coat and chill it to firm up the frosting. Finally, add a generous top coat of buttercream, smooth it out, and decorate with fresh raspberries and slivered almonds to finish. My family goes crazy for the crunchy almond contrast!

How to Serve Raspberry Almond Cake with Buttercream Recipe

Garnishes

I love decorating this cake with fresh raspberries and lightly toasted slivered almonds—they add the perfect pop of color and texture. Sometimes I’ll sprinkle a tiny bit of edible gold dust on the edges for a special occasion, and it always wows my guests without overwhelming the natural flavors.

Side Dishes

This cake shines best on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream if you want to get fancy. A simple cup of Earl Grey tea or a fruity rosé completes the experience beautifully.

Creative Ways to Present

For birthdays or celebrations, I’ve arranged the cake on a pretty cake stand surrounded by fresh flowers and extra fresh raspberries around the base. Sometimes I even pipe tiny stars of the almond buttercream on the side and dot each with a single raspberry—it makes the cake look like it was made by a pro baker, but it’s all you!

Make Ahead and Storage

Storing Leftovers

I usually keep my Raspberry Almond Cake in an airtight container in the fridge for up to 3 days. To keep the cake moist, I cover any exposed surfaces with plastic wrap. When it comes time to serve, I let it sit at room temperature for about 30 minutes to soften the buttercream.

Freezing

This cake actually freezes well. I wrap it tightly in plastic wrap and then foil to avoid freezer burn. Thaw it overnight in the fridge and then bring it to room temperature before serving—it maintains its flavor and texture surprisingly well!

Reheating

Since this is a buttercream cake, you don’t want to “reheat” it per se. Instead, just let leftovers rest on the counter for 30-60 minutes before eating to bring back that melt-in-your-mouth softness. This little step makes a huge difference, especially after refrigeration.

FAQs

Final Thoughts

This Raspberry Almond Cake with Buttercream Recipe is one of my all-time favorites to make when I want to impress family or friends without stressing out in the kitchen. I love that it hits all the right notes—almond warmth, bright raspberry zing, and that velvety buttercream finish. If you give it a try, don’t forget to enjoy the process and savor every bite—you’ll be making it a centerpiece of your baking repertoire in no time!

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