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Raspberry Almond Cake

Raspberry Almond Cake: A Slice of Bliss for Any Occasion

Raspberry Almond Cake is a delightful dessert that combines fluffy almond cake layers with raspberry filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser cake.
  • 2 teaspoons Baking Powder Ensure freshness to avoid flat cakes.
  • 0.5 teaspoon Salt Kosher or fine sea salt is recommended.
  • 1.75 cups Granulated Sugar Reduce slightly for a less sweet flavor.
  • 0.5 cup Unsalted Butter Substitute with dairy-free butter for a vegan option.
  • 0.25 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 5 large Egg Whites Ensure they are room temperature for better emulsification.
  • 0.75 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 0.5 teaspoon Almond Extract Omit for a more neutral flavor.
  • 0.5 cup Milk or Buttermilk Substitute with any non-dairy milk for a lactose-free option.
For the Buttercream & Filling
  • 4 large Pasteurized Egg Whites Carton egg whites are convenient.
  • 1 cup Powdered Sugar Can be reduced for a less sweet frosting.
  • 2 cups Frozen Raspberries Fresh raspberries can be used when in season.
  • 0.5 cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Lemon Juice Freshly squeezed is recommended.
  • 2 tablespoons Cornstarch Can be substituted with tapioca flour.
  • 2 tablespoons Water
For Decoration
  • Fresh Raspberries Optional but highly recommended for presentation.
  • Slivered Almonds Optional but highly recommended for presentation.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Cake pans
  • Wire Rack
  • Saucepan
  • heatproof bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and grease three 7-inch round cake pans with butter or cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients (cake flour, baking powder, salt).
  3. Cream together the sugar, unsalted butter, and vegetable oil until light and fluffy.
  4. Incorporate the egg whites, sour cream, vanilla extract, and almond extract into the mixture and blend well.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk or buttermilk.
  6. Divide the batter among the three prepared pans and bake for 26-30 minutes.
  7. Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack.
  8. Prepare the Swiss meringue buttercream by whisking egg whites and powdered sugar over simmering water.
  9. To create the raspberry filling, heat the raspberries, granulated sugar, and lemon juice in a saucepan, then thicken with cornstarch and water.
  10. Assemble the cake by layering cooled cake, buttercream, and raspberry filling, followed by frosting the whole cake.
  11. Decorate with fresh raspberries and slivered almonds before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For the best results, use fresh baking powder and room-temperature eggs. Allow the cake layers to cool completely before frosting.

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