Raspberry Almond Cake with Buttercream Recipe

If you are looking for a dessert that is as stunning to look at as it is delicious to eat, the Raspberry Almond Cake with Buttercream Recipe is your new best friend. This cake combines tender, almond-infused layers with a luscious, smooth buttercream and a vibrant raspberry filling that bursts with flavor in every bite. It perfectly balances sweetness and tartness, and the texture contrast of slivered almonds adds that extra crunch that elevates this classic cake to a truly memorable showstopper. Whether you’re celebrating a special occasion or treating yourself just because, this Raspberry Almond Cake with Buttercream Recipe will bring joy to your table and smiles all around.

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a pivotal role in crafting the perfect Raspberry Almond Cake with Buttercream Recipe. From the delicate cake flour that ensures a light crumb to the almond and vanilla extracts that infuse depth into every layer, these essentials come together to create magic.

• 2 ½ cups (313 g) cake flour: Provides a tender, soft texture that’s crucial for this delicate cake.
• 3 tsp (12 g) baking powder: Helps the cake layers rise beautifully, giving them just the right fluffiness.
• ½ tsp salt: Balances sweetness and enhances all other flavors.
• 1 ½ cups (300 g) granulated sugar: Sweetens the cake perfectly without overpowering the almond and raspberry notes.
• ½ cup (114 g) unsalted butter, room temperature: Adds richness and moisture.
• ½ cup (118 ml) vegetable oil: Keeps the crumb moist and tender.
• 5 large egg whites, room temperature: Lightens the batter for a fluffy texture.
• ¼ cup (58 g) sour cream, room temperature: Adds a subtle tang and keeps the cake moist.
• 2 tsp (8 g) vanilla extract: Enhances the cake’s sweet and aromatic base.
• 2 tsp (8 g) almond extract: The star flavor that makes this cake uniquely irresistible.
• 1 cup (237 ml) 2%, whole milk, or buttermilk, room temperature: Provides moisture and richness from the dairy.
• ¾ cup (177 ml) pasteurized egg whites from a carton: The foundation for that irresistible Swiss meringue buttercream.
• 5 cups (600 g) powdered sugar: For the smooth, sweet buttercream texture.
• ½ tsp salt: Balances the sweetness in the frosting.
• 2 cups (454 g) unsalted butter, cubed, room temperature: Creates a rich and creamy buttercream texture.
• 2 tsp (8 g) vanilla extract: Adds warmth and depth to the frosting.
• 1 tsp (4 g) almond extract: Sustains the nutty character in the buttercream.
• 12 oz (340 g) frozen raspberries: The foundation of the luscious raspberry filling.
• ¼ cup (50 g) granulated sugar: Sweetens the filling just right.
• 1 tbsp (15 ml) lemon juice: Adds brightness and cuts through the sweetness.
• 2 tbsp (16 g) cornstarch: Thickens the raspberry filling perfectly.
• 2 tbsp (30 ml) water: Helps dissolve the cornstarch and smooth the filling.
• 1 cup (120 g) fresh raspberries: For garnish and added freshness.
• ¼ cup (27 g) slivered almonds: Adds a lovely crunchy finish and visual appeal.

How to Make Raspberry Almond Cake with Buttercream Recipe

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (177°C). To ensure your cakes release cleanly, grease three 7-inch round pans with a nonstick spray and line the bottoms with parchment paper circles. This small tip saves so much frustration later on and gives you perfect layers for your assembly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your cake flour, baking powder, and salt. This step helps to evenly distribute the raising agent and salt throughout the flour, which is crucial for an even rise and balanced flavor.

Step 3: Cream the Fats and Sugar

Using a stand mixer with a paddle attachment or a hand mixer, beat the granulated sugar, unsalted butter, and vegetable oil together until the mixture turns pale and creamy. This process incorporates air into the batter making for a lighter cake crumb.

Step 4: Add Egg Whites and Flavorings

On low speed, gradually add the egg whites, one at a time, making sure each is incorporated before adding the next. Then mix in the sour cream, vanilla extract, and almond extract. These flavorings lift the batter with their aromatic magic while the sour cream ensures that tender moist crumb you’ll love.

Step 5: Incorporate Dry Ingredients and Milk

Add your flour mixture and milk alternately to the wet ingredients starting and ending with flour. This technique keeps the batter smooth and aerated without overmixing, which is a common pitfall. Scrape the bowl sides as needed so everything blends perfectly.

Step 6: Bake the Cake Layers

Divide your batter evenly between the prepared pans and bake for 26-30 minutes. Use a toothpick test to check: it should come out clean or with just a few moist crumbs. Let the cakes cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.

Step 7: Make the Shortcut Swiss Meringue Buttercream

Whip pasteurized egg whites, powdered sugar, and salt on high for about 5 minutes until thick and opaque. Switch mixer to low and add softened butter one cube at a time until combined. Then blend in vanilla and almond extracts. Beat on high for 10-20 minutes until the buttercream is smooth, silky, and spreadable. Finish by switching to a paddle attachment to mix out air bubbles, creating a perfect frosting texture.

Step 8: Prepare the Raspberry Filling

Warm frozen raspberries, sugar, and lemon juice gently on medium-low heat until the raspberries break down and the mixture bubbles. Mix cornstarch with water to form a slurry, then stir it into the cooked raspberries off the heat. Strain the filling through a fine mesh to remove seeds for a smooth, jewel-like filling. Let it cool to room temperature and chill at least an hour to thicken.

Step 9: Assemble the Cake

Level your cooled cake layers with a serrated knife for even stacking. On your cake board, place the first layer and spread a thin layer of buttercream. Pipe a buttercream border around the edge to act like a dam, then fill generously with half the raspberry filling. Repeat with the second cake layer and remaining raspberry filling. Top with the last cake layer, placing it bottom side up for a flat surface.

Step 10: Crumb Coat and Chill

Apply a thin crumb coat of buttercream all over the cake to trap crumbs and create a smooth base for your final frosting layer. Smooth the sides with a cake scraper and chill the cake for 20 minutes to set the crumb coat.

Step 11: Final Frosting and Decoration

Finish by applying a generous layer of buttercream, smoothing the sides with a scraper. Leaving a raw edge on top is a trendy, rustic look if you like! Decorate with fresh raspberries and slivered almonds for that irresistible glossy and nutty finishing touch.

How to Serve Raspberry Almond Cake with Buttercream Recipe

Garnishes

Fresh raspberries, slivered almonds, and a light dusting of powdered sugar are classic garnishes that highlight the natural beauty and flavor of this cake. The contrast in color and texture elevates the experience, inviting everyone to dive right in.

Side Dishes

This cake shines all on its own, but pairing it with a simple vanilla bean ice cream or a dollop of lightly whipped cream makes each forkful even creamier and more indulgent. A cup of hot tea or freshly brewed coffee also complements the almond and raspberry notes perfectly.

Creative Ways to Present

Try serving individual slices with a drizzle of warm raspberry sauce or a few mint leaves for a restaurant-worthy presentation. Alternatively, assemble mini versions in clear glass jars layered with extra fresh berries and buttercream for a fun party twist that everyone will love.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Raspberry Almond Cake with Buttercream Recipe stays fresh in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight cake container. This helps maintain the cake’s moisture and prevents the buttercream from drying out.

Freezing

You can freeze the cake in airtight freezer-safe containers or wrapped snugly in plastic and foil for up to 2 months. It’s best to freeze before adding fresh raspberry garnish, which doesn’t always thaw well. Thaw the cake in the fridge overnight for best texture.

Reheating

This cake is best enjoyed chilled or at room temperature, but if the buttercream feels too firm, let slices warm up on the counter for 15-20 minutes before serving to bring back the creamy softness. Avoid microwaving as it can cause the frosting to separate.

FAQs

Can I use fresh raspberries instead of frozen for the filling?

Frozen raspberries are preferred for the filling since they break down more easily when cooked, creating a smooth jam-like consistency. However, fresh raspberries can work if cooked longer and strained well, but the texture may be a bit chunkier.

What if I don’t have almond extract?

You can substitute vanilla extract in equal parts if almond extract isn’t available, but the signature almond flavor will be milder. Alternatively, a few drops of almond-flavored liqueur can enrich the taste beautifully.

Is Swiss meringue buttercream difficult to make?

It may seem intimidating if you haven’t tried it before, but this recipe uses pasteurized egg whites to make things easier and safer. With a bit of patience and a mixer, you can achieve a light, silky buttercream that is worth every bit of effort.

How do I know if the cake layers are done baking?

Check by pressing gently on the top of the cakes – they should spring back quickly. Also, insert a toothpick in the center; it should come out clean or with just a few crumbs attached, but no wet batter.

Can I make this cake dairy-free or vegan?

This recipe relies on butter, milk, and egg whites for its texture and flavor, so it’s challenging to convert exactly. However, with careful substitutions using plant-based butters, milks, and egg replacers, you can experiment to create a dairy-free or vegan version, though the texture and taste will differ.

Final Thoughts

This Raspberry Almond Cake with Buttercream Recipe is a true treasure—rich in flavor, texture, and personality. It’s the kind of dessert that not only tastes incredible but becomes a centerpiece for memorable gatherings. Don’t be intimidated by the steps; the magic is in the details and patience. Trust me, once you try this beauty, it’ll become your go-to cake for every celebration and sweet craving. You deserve a slice of this happiness!

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