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Raspberry Almond Cake

Heavenly Raspberry Almond Cake for Your Next Celebration

This Raspberry Almond Cake offers soft layers of almond cake and luscious raspberry filling, perfect for celebrating any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour substitute with all-purpose flour for denser texture
  • 2 teaspoons baking powder ensure it’s fresh for proper rise
  • 0.5 teaspoons salt enhances flavor
  • 1 cup granulated sugar adds sweetness
  • 0.5 cups unsalted butter must be at room temperature
  • 0.25 cups vegetable oil adds moisture
  • 4 large egg whites use room temperature
  • 0.5 cups sour cream yogurt can be used as a substitute
  • 1 teaspoon vanilla extract quality matters when selecting
  • 1 teaspoon almond extract can substitute with more vanilla
  • 1 cup milk 2% or whole; buttermilk enhances flavor
For the Buttercream
  • 5 large pasteurized egg whites liquid egg whites can be used as a substitute
  • 1.25 cups powdered sugar adjust quantity for desired sweetness
For the Raspberry Filling
  • 2 cups frozen raspberries fresh can be used if in season
  • 0.5 cups granulated sugar sweetens the raspberry mixture
  • 1 tablespoon lemon juice brightens the flavor
  • 1 tablespoon cornstarch thickens raspberry filling
  • 2 tablespoons water helps activate the cornstarch
For Garnish
  • 1 cup fresh raspberries for topping
  • 0.5 cups slivered almonds optional garnish

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • cake pans
  • Saucepan
  • Wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans by greasing and lining with parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.
  3. Cream the granulated sugar, unsalted butter, and vegetable oil until pale and fluffy. Gradually add in egg whites, sour cream, vanilla extract, and almond extract.
  4. Alternately add the dry flour mixture and milk to the batter until just combined.
  5. Divide the batter into the prepared pans and bake for 26-30 minutes. Allow to cool in the pans for 15 minutes.
Buttercream and Filling
  1. Whip together pasteurized egg whites, powdered sugar, and a pinch of salt until thick and glossy. Gradually add softened butter.
  2. In a saucepan, combine frozen raspberries, granulated sugar, and lemon juice. Simmer and thicken with cornstarch slurry.
Assembling the Cake
  1. Level the cooled cake layers and spread buttercream and raspberry filling between layers. Crumb coat and chill the cake for 20 minutes.
  2. Frost the cake with remaining buttercream, then garnish with fresh raspberries and slivered almonds.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Adjust sweetness of raspberry filling based on taste.

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