Description
This luscious Raspberry Almond Cake features tender almond-flavored layers loaded with fresh raspberries and a smooth Swiss meringue buttercream. The cake is enhanced by a vibrant raspberry filling made from cooked berries and lemon juice, creating a perfect balance of sweet and tart. Finished with fresh raspberries and crunchy slivered almonds, this elegant cake is ideal for celebrations or a decadent dessert treat.
Ingredients
Scale
Cake
- 2 ½ cups (313 g) cake flour
- 3 tsp (12 g) baking powder
- ½ tsp salt
- 1 ½ cups (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%, whole milk, or buttermilk, room temperature
Buttercream
- ¾ cup (177 ml) pasteurized egg whites from a carton
- 5 cups (600 g) powdered sugar
- ½ 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
Decoration
- 1 cup (120 g) fresh raspberries
- ¼ cup (27 g) slivered almonds
Instructions
- Prepare cake pans and oven: Preheat your oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray and line them with parchment circles to ensure easy cake removal.
- Mix dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream fats and sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat granulated sugar, unsalted butter, and vegetable oil until the mixture is pale and creamy, about 3-5 minutes.
- Add egg whites and flavorings: On low speed, gradually add egg whites one at a time, mixing well between additions. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until well combined.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk in three additions each, starting and ending with flour. Mix on low speed between additions, scraping down the bowl sides as needed. Mix just until the batter is smooth; avoid overmixing.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 26 to 30 minutes until layers spring back when lightly pressed or a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a mixer bowl, whip pasteurized egg whites, powdered sugar, and salt on high speed for 5 minutes until opaque and thick. Reduce speed to low and add room temperature cubed butter one piece at a time, fully incorporating each piece before adding more. After all butter is mixed in, add vanilla and almond extracts. Whip on high for 10 to 20 minutes until the buttercream is smooth, creamy, and glossy. Occasionally scrape the bowl. Switch to a paddle attachment and mix on low for several minutes to remove air bubbles.
- Prepare raspberry filling: In a medium saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes until raspberries break down and the mixture bubbles. Stir cornstarch and water together to form a slurry. Remove pan from heat, add the slurry, and stir well. Press the filling through a fine mesh strainer to remove seeds. Cool to room temperature, then chill in the refrigerator for at least 1 hour to thicken.
- Assemble the cake: Level the cooled cake layers with a serrated knife for even stacking. Place one cake layer on a cake board. Spread a thin layer of buttercream on top, then pipe a border of buttercream around the edge to contain the filling. Spread half of the raspberry filling inside the border. Repeat with the second layer and remaining raspberry filling. Top with the third cake layer, placing it bottom side up for a flat surface.
- Crumb coat and chill: Apply a thin crumb coat of buttercream over the top and sides of the assembled cake. Smooth the surface using a cake scraper. Chill the cake for 20 minutes to set the crumb coat.
- Final frosting and decoration: Apply a generous final layer of buttercream, smoothing the sides with a scraper. Optionally leave a raw edge around the top for a decorative look. Decorate the cake with fresh raspberries and sprinkle with slivered almonds for added texture and visual appeal.
Notes
- Use room temperature ingredients for best mixing and texture results.
- If pasteurized egg whites are unavailable, you can make Swiss meringue buttercream with freshly whipped egg whites, but be cautious to avoid raw egg risk.
- Chilling the raspberry filling allows it to thicken and prevents it from running into the cake layers.
- To make clean cake layers, always cool cakes completely before leveling.
- Store the assembled cake in the refrigerator, and allow it to come to room temperature before serving for optimal flavor and texture.
