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Raspberry Almond Cake with Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 70 reviews
  • Author: Hannah
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Raspberry Almond Cake features moist white almond cake layers filled with a luscious, seedless raspberry filling and whipped shortcut Swiss meringue buttercream. The delicate balance of almond and vanilla extracts enhances the flavor, while fresh raspberries and slivered almonds on top add texture and visual appeal. Perfect for special occasions or an elegant dessert.

Ingredients

Scale

White Almond Cake

  • 2 ½ cups (313 g) cake flour
  • 3 tsp (12 g) baking powder
  • ½ tsp (0.5 tsp) salt
  • 1 ½ cup (300 g) granulated sugar
  • ½ cup (114 g) unsalted butter, room temperature
  • ½ cup (118 ml) vegetable oil
  • 5 large egg whites, room temperature
  • ¼ cup (58 g) sour cream, room temperature
  • 2 tsp (8 g) vanilla extract
  • 2 tsp (8 g) almond extract
  • 1 cup (237 ml) 2% milk, whole milk, or buttermilk, room temperature

Shortcut Swiss Meringue Buttercream

  • ¾ cup (177 ml) pasteurized egg whites from a carton
  • 5 cups (600 g) powdered sugar
  • ½ tsp (0.5 tsp) salt
  • 2 cups (454 g) unsalted butter, cubed, room temperature
  • 2 tsp (8 g) vanilla extract
  • 1 tsp (4 g) almond extract

Raspberry Filling

  • 12 oz (340 g) frozen raspberries
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp (15 ml) lemon juice
  • 2 tbsp (16 g) cornstarch
  • 2 tbsp (30 ml) water

Additional Ingredients

  • 1 cup (120 g) fresh raspberries
  • ¼ cup (27 g) slivered almonds

Instructions

  1. Prepare the Cake Pans: Preheat the oven to 350°F (177°C). Spray three 7-inch round cake pans with nonstick cooking spray and line the bottoms with parchment circles for easy release.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  3. Cream Fats and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until the mixture turns pale and creamy, about a few minutes.
  4. Add Egg Whites and Extracts: Lower the mixer speed and add the egg whites one at a time, mixing well between each addition. Then add the sour cream, vanilla extract, and almond extract, mixing on medium speed until fully incorporated.
  5. Combine Wet and Dry Ingredients: Alternate adding the flour mixture and the milk to the butter mixture in three additions of dry ingredients and two of milk (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix on low speed and scrape the bowl as needed. Mix until the batter is smooth but avoid over mixing.
  6. Bake the Cake Layers: Divide the batter evenly into the prepared pans. Bake for 26 to 30 minutes, until the cake springs back when touched gently or a toothpick comes out clean. Cool the cakes in the pans for 15 minutes before transferring them to a wire rack to cool completely.
  7. Make the Shortcut Swiss Meringue 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, add cubed butter one piece at a time. Once all butter is added, add vanilla and almond extract. Increase speed to high and whip for 10-20 minutes until smooth and creamy, scraping down the bowl occasionally. Switch to a paddle attachment and mix on low speed for several minutes to remove air bubbles and smooth the buttercream.
  8. Prepare Raspberry Filling: In a medium saucepan, combine frozen raspberries, sugar, and lemon juice over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and mixture bubbles. In a small bowl, mix cornstarch and water to make a slurry. Remove from heat and stir slurry into raspberry mixture. Press through a fine mesh strainer to remove seeds. Cool to room temperature, then chill for at least 1 hour.
  9. Assemble the Cake: Level cooled cake layers with a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream, pipe a border on the edge, and fill the center with half the raspberry filling. Add the second layer and repeat. Add the final cake layer upside down. Crumb coat cake with a thin layer of buttercream and smooth the sides using a scraper. Chill for 20 minutes.
  10. Final Frosting and Decoration: Apply a generous layer of buttercream to the chilled cake and smooth with a cake scraper. Decorate the top with fresh raspberries and slivered almonds as desired.

Notes

  • Store cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Cover exposed areas with plastic wrap to prevent drying.
  • For best taste and texture, serve the cake at room temperature.
  • The raspberry filling and buttercream can be made up to one week in advance and stored in the refrigerator.

Nutrition

  • Serving Size: 1 slice (approximately 1/12th of cake)
  • Calories: 460
  • Sugar: 45 g
  • Sodium: 140 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 50 mg

Find it online: https://cookesrecipes.com/raspberry-almond-cake-with-buttercream-recipe/