Description
This Raspberry Almond Cake with Buttercream is a luscious layered cake featuring moist almond and vanilla-flavored cake layers, a tangy raspberry filling, and a smooth Swiss meringue buttercream. Perfectly balanced with almond extracts, fresh and frozen raspberries, and crunchy slivered almonds, this dessert is ideal for celebrations and special occasions.
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 paper circles to ensure easy removal of the cakes.
- 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.
- Add egg whites and flavorings: On low speed, gradually add egg whites one at a time, mixing well between additions to incorporate fully. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until combined.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk in three additions each, starting and ending with the flour mixture. Mix on low speed between additions and scrape the bowl sides as needed. Mix until the batter is smooth but avoid overmixing to maintain cake tenderness.
- Bake the cake layers: Divide the batter evenly among the prepared pans and bake for 26-30 minutes. Check doneness by pressing lightly on the layers; they should spring back or a toothpick inserted in the center comes out clean. Let cool for 15 minutes in the pans, then transfer to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: Whip the pasteurized egg whites, powdered sugar, and salt on high speed for 5 minutes until the mixture is opaque and thick. Reduce speed to low and gradually add cubed butter one piece at a time, ensuring it fully incorporates before adding the next. Once all butter is added, mix in vanilla and almond extracts. Whip on high for 10-20 minutes until smooth and creamy, scraping the bowl occasionally. Switch to a paddle attachment and mix on low speed for several minutes to remove excess 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 together cornstarch and water to form a slurry, then remove pan from heat and stir in the slurry. Press the mixture through a fine mesh strainer to remove seeds. Let the filling cool to room temperature before chilling it in the fridge for at least 1 hour.
- Assemble the cake: Level the cooled cake layers using a serrated knife. Place one layer onto a cake board and spread a thin layer of buttercream on top. Pipe a border of buttercream around the edge to contain the raspberry filling, then spoon half the raspberry filling into the center. Repeat with the second cake layer and remaining filling. Top with the third layer, placing it upside down so the flat side is on top.
- Crumb coat and chill: Apply a thin crumb coat of buttercream over the entire cake, smoothing it with a cake scraper. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final frosting and decoration: Spread a generous final layer of buttercream over the cake, smoothing the sides with a scraper. You may leave a raw edge on top if desired for a rustic look. Decorate the cake with fresh raspberries and slivered almonds for an elegant finish.
Notes
- Room temperature ingredients help create a smooth, well-emulsified batter and buttercream.
- Using pasteurized egg whites ensures safety when consuming Swiss meringue buttercream without cooking the eggs fully.
- The raspberry filling can be made 1-2 days in advance and kept refrigerated.
- Chilling the cake after the crumb coat helps lock in crumbs and makes final frosting easier.
- For an extra almond flavor, toast the slivered almonds lightly before decorating.
- Ensure not to overmix the batter once flour is incorporated to keep cakes tender and light.
- Use parchment paper circles for perfect cake layer removal and cleaner pans.
