Raspberry Almond Cake
Indulge in a slice of heaven with this delightful Raspberry Almond Cake. Perfect for celebrations or a cozy weekend treat, this cake features moist almond layers complemented by a luscious raspberry filling and silky Swiss meringue buttercream. The harmonious blend of sweet raspberries and nutty almonds creates a flavor profile that will impress your guests and elevate any gathering. Easy to make and customizable, this cake is sure to become a cherished favorite in your kitchen. Gather your loved ones, slice into this beautiful creation, and enjoy the smiles it brings!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 ½ cups cake flour
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cup granulated sugar
- ½ cup unsalted butter (room temperature)
- ½ cup vegetable oil
- 5 large egg whites (room temperature)
- ¼ cup sour cream (room temperature)
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 cup milk (room temperature)
- ¾ cup pasteurized egg whites (from a carton)
- 5 cups powdered sugar
- ¼ tsp salt
- 2 cups unsalted butter (cubed, room temperature)
- 12 oz frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup fresh raspberries for garnish
- ¼ cup slivered almonds for garnish
Instructions
- Prepare the raspberry filling by combining frozen raspberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Cook until thickened, about 5-7 minutes. Set aside to cool.
- For the cake layers, preheat the oven to 350°F (175°C). In one bowl, mix flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add egg whites, sour cream, vanilla extract, almond extract, and milk. Gradually incorporate dry ingredients until smooth.
- Divide batter into greased 9-inch round cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For the Swiss meringue buttercream, whisk pasteurized egg whites and powdered sugar over simmering water until warm. Transfer to a mixer and whip until stiff peaks form. Gradually add room-temperature cubed butter while mixing smoothly; stir in extracts.
- Assemble by layering one cake with raspberry filling followed by buttercream before topping with another layer. Frost as desired and garnish with fresh raspberries and slivered almonds.
Nutrition
- Serving Size: 1 slice (118g)
- Calories: 420
- Sugar: 37g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 32mg
Find it online: https://isabellacooks.com/raspberry-almond-cake/