Description
This Raspberry Almond Cake with Buttercream is a delightful layered dessert featuring tender almond-flavored cake layers, a luscious Swiss meringue buttercream, and a tangy raspberry filling. Perfectly balanced between sweet and tart, it is decorated with fresh raspberries and slivered almonds for a beautiful finish.
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 pale and creamy.
- Add egg whites and flavorings: On low speed, gradually add egg whites one at a time, mixing between additions. Then add sour cream, vanilla extract, and almond extract, mixing on medium until well combined.
- Incorporate dry ingredients and milk: Alternately add flour mixture and milk in three additions each (⅓ flour, ½ milk, etc.), mixing on low speed between additions. Scrape bowl sides as needed. Mix until batter is smooth but don’t overmix.
- Bake the cake layers: Divide the batter evenly among pans and bake for 26-30 minutes. Check doneness by ensuring layers spring back when touched or toothpick comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: Whip pasteurized egg whites, powdered sugar, and salt on high for 5 minutes until opaque and thick. On low speed, add room temperature cubed butter one piece at a time. After all butter is incorporated, add vanilla and almond extracts, then whip on high for 10-20 minutes until smooth and creamy. Scrape bowl occasionally. 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, sugar, and lemon juice; cook for about 10 minutes until raspberries break down and mixture bubbles. Stir cornstarch and water to form slurry; remove pan from heat, add slurry and mix. Press filling through fine mesh strainer to remove seeds. Cool to room temperature, then chill for at least 1 hour.
- 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 buttercream border around the edge, then fill center with half the raspberry filling. Repeat with second layer and remaining filling, then top with third layer (bottom side up).
- Crumb coat and chill: Apply a thin crumb coat of buttercream on top and sides, smooth with a cake scraper, then chill for 20 minutes to set.
- Final frosting and decoration: Apply a generous layer of buttercream, smooth sides with a scraper, leaving a raw edge on top if desired. Decorate with fresh raspberries and slivered almonds.
Notes
- Use room temperature ingredients for better mixing and texture.
- Ensure the cake layers are completely cooled before assembling to prevent melting the buttercream.
- Chill the raspberry filling well to help it thicken and stay in place between layers.
- For easy cake layering, use a cake leveler or serrated knife to level the tops.
- The buttercream requires thorough whipping for smooth, creamy texture—patience is key.
- Applying a crumb coat helps seal in crumbs for a cleaner final frosting.
- Frozen raspberries can be used in the filling, but fresh raspberries are best for decoration.
