A bite of this Raspberry Almond Cake is like a celebration in itself! The soft, almond-flavored cake layers provide the perfect contrast to the sweet yet slightly tart raspberry filling, creating a delightful burst of flavors. The silky Swiss meringue buttercream ties everything together with its smooth, buttery texture, making each bite irresistible.
This cake is perfect for any occasion, whether it’s a wedding, birthday, or a simple afternoon treat. The combination of fresh raspberries and slivered almonds on top adds a stunning visual appeal, making it a showstopper on any dessert table. Light yet indulgent, this cake will impress your guests and leave them asking for more!
Full Recipe:
Ingredients:
White Almond Cake:
- 2 ½ cups cake flour
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cups 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 whole milk or buttermilk, room temperature
Shortcut Swiss Meringue Buttercream:
- ¾ cup pasteurized egg whites (from a carton)
- 5 cups powdered sugar
- ½ tsp salt
- 2 cups unsalted butter, cubed, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
Raspberry Filling:
- 12 oz frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Additional Ingredients:
- 1 cup fresh raspberries
- ¼ cup slivered almonds
Directions:
- Preheat and Prep: Preheat the oven to 350°F (177°C). Grease three 7-inch round cake pans and line them with parchment circles.
- Make the Cake Batter: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside. In another bowl, cream the sugar, butter, and oil until fluffy. Add egg whites one at a time, then mix in sour cream, vanilla, and almond extract. Gradually mix in the flour mixture, alternating with milk, until combined.
- Bake the Cake: Divide the batter evenly into the prepared cake pans. Bake for 26-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack.
- Prepare the Buttercream: In a stand mixer, whip egg whites, powdered sugar, and salt until thick. Gradually add butter cubes while mixing. Once all butter is incorporated, add vanilla and almond extracts. Whip on high speed for 10-20 minutes until smooth and creamy.
- Make the Raspberry Filling: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir occasionally until the raspberries break down. Mix cornstarch with water, then stir into the raspberry mixture. Cook until thickened. Strain to remove seeds and let cool.
- Assemble the Cake: Level the cake layers. Spread a thin layer of buttercream on one layer, pipe a border around the edges, and fill the center with raspberry filling. Repeat for the second layer, then top with the third layer.
- Frost and Decorate: Apply a thin crumb coat of buttercream and chill for 20 minutes. Add the final buttercream layer, smoothing the sides with a cake scraper. Decorate with fresh raspberries and slivered almonds.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Chill Time: 1 hour | Total Time: 2 hours
Kcal: 450 kcal per slice | Servings: 12
Raspberry Almond Cake: A Perfect Blend of Elegance and Flavor
A beautifully crafted cake can be the highlight of any special occasion, and the Raspberry Almond Cake is no exception. Combining the rich nuttiness of almonds with the bright, tangy sweetness of raspberries, this cake offers a sophisticated yet approachable dessert experience. Whether you’re celebrating a birthday, wedding, or simply treating yourself to a homemade delight, this cake is a showstopper in both taste and appearance.
The Magic of Almond and Raspberry Combination
Almond and raspberry are a classic flavor duo, often found in European pastries and desserts. Almonds add a warm, nutty richness to the cake, creating a subtle depth that perfectly complements the tartness of the raspberries. When combined, these ingredients offer a balance of flavors that keep each bite interesting and delightful.
The use of almond extract in the cake batter enhances the almond flavor, making it more pronounced without overpowering the overall taste. Meanwhile, the fresh and frozen raspberries in the filling provide bursts of tartness that cut through the sweetness of the buttercream, preventing the cake from becoming overly rich.
A Texture Lover’s Dream
One of the standout features of this Raspberry Almond Cake is its texture. Made with cake flour, the sponge is incredibly light and tender, creating a melt-in-your-mouth experience. The layers are soft yet sturdy enough to hold the rich Swiss meringue buttercream and luscious raspberry filling.
The buttercream itself is smooth, airy, and less sweet than traditional American buttercream, making it an excellent choice for those who prefer a more balanced dessert. Unlike sugary frostings that can be overwhelming, the Swiss meringue buttercream in this recipe has a silky consistency that enhances the overall eating experience.
Additionally, the crunch from slivered almonds on top of the cake adds a delightful contrast, giving the dessert a slight crispiness that elevates each bite. This combination of soft cake, creamy buttercream, and crunchy almonds makes for a multi-textured masterpiece.
Versatility for Different Occasions
One of the reasons this cake is so popular is its versatility. While it looks and tastes luxurious, it can be adapted for various events and preferences. Here are some ways you can customize the Raspberry Almond Cake to fit different occasions:
- Wedding Cake Alternative: If you love the taste of wedding cake but don’t need an extravagant tiered dessert, this cake provides the perfect solution. Its delicate almond flavor mimics traditional wedding cakes, and the raspberry filling adds a modern twist.
- Birthday Cake Upgrade: While chocolate and vanilla cakes are common birthday staples, this cake offers a more sophisticated option for those looking to try something different.
- Holiday Dessert: Whether it’s Valentine’s Day, Christmas, or Easter, this cake fits beautifully into any celebration. The red raspberries and white buttercream make it an eye-catching centerpiece for holiday tables.
- Cupcake Adaptation: If you want a more portable version, the same batter and fillings can be used to create cupcakes, making them perfect for parties or gatherings.
Tips for the Best Results
To ensure that your Raspberry Almond Cake turns out perfect every time, here are some essential baking tips:
- Use Room Temperature Ingredients: Bringing your butter, eggs, and milk to room temperature helps create a smoother batter and prevents any curdling.
- Measure Your Ingredients Accurately: Baking is a science, and even small miscalculations can affect the texture of your cake. Using a kitchen scale for precise measurements can make a big difference.
- Strain the Raspberry Filling: If you prefer a smoother filling without seeds, make sure to strain the raspberry mixture after cooking it. This results in a more refined texture.
- Chill the Cake Before Frosting: A chilled cake is much easier to work with when applying buttercream. This prevents crumbs from mixing into the frosting and ensures a clean, professional finish.
- Use an Offset Spatula for Smoother Buttercream: A good offset spatula allows you to spread the buttercream evenly and achieve a polished look. For an even smoother finish, use a cake scraper.
Why You’ll Love This Cake
There are countless reasons to fall in love with this Raspberry Almond Cake. Here are just a few:
- Elegant Appearance: The contrast of the white buttercream with the deep red raspberry filling and fresh raspberries on top makes this cake visually stunning.
- Balanced Sweetness: Unlike many cakes that can be overwhelmingly sugary, this recipe offers a perfect balance between sweet, nutty, and tangy flavors.
- Light Yet Indulgent: The airy cake layers and smooth buttercream make this dessert feel indulgent without being too heavy.
- A Great Make-Ahead Dessert: The raspberry filling and buttercream can be prepared in advance, making this cake a great choice for entertaining. You can assemble it the day before your event and let the flavors meld together for an even better taste.
Serving and Storage
This cake is best enjoyed at room temperature, as it allows the flavors to fully develop and the buttercream to soften into its creamy consistency. If storing leftovers, keep the cake in an airtight container in the refrigerator for up to three days. Before serving, let it sit at room temperature for about 30 minutes for the best texture.
For those who like to plan ahead, the cake layers can be baked and frozen for up to a month. Simply wrap each layer tightly in plastic wrap and store them in a freezer-safe bag. When ready to use, thaw them in the refrigerator overnight before assembling.
Conclusion
The Raspberry Almond Cake is a perfect example of how simple ingredients can create a truly remarkable dessert. With its light almond sponge, tangy raspberry filling, and velvety buttercream, this cake is a delightful blend of flavors and textures. It is a versatile and elegant choice for any occasion, from weddings to casual get-togethers.
Whether you’re a seasoned baker or trying something new, this cake is sure to impress both in taste and presentation. If you love the combination of nutty almonds and vibrant raspberries, this recipe is a must-try. Give it a go and enjoy a slice of pure delight!