Description
This Raspberry Almond Cake with Buttercream is a delightful layered cake combining moist almond-flavored cake layers with a luscious Swiss meringue buttercream and a tangy raspberry filling. The cake features a perfect balance of sweet and tart from the buttery cake, smooth almond buttercream, and fresh raspberry accents, making it an impressive and flavorful dessert for any special occasion.
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 removal of the baked cakes.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside for use later in the batter.
- Cream fats and sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat together the granulated sugar, unsalted butter, and vegetable oil until the mixture turns pale and creamy, creating a smooth and fluffy base.
- Add egg whites and flavorings: On low speed, gradually add the egg whites one at a time, mixing well between each to incorporate air and create volume. Then add the sour cream, vanilla extract, and almond extract, mixing on medium speed until fully combined and smooth.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk in three additions each, beginning and ending with the flour mixture (⅓ flour, ½ milk, ⅓ flour etc.). Mix on low speed in between additions, scraping the sides of the bowl as needed to ensure an even batter, but avoid overmixing.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 26 to 30 minutes, checking doneness by pressing lightly on the top or inserting a toothpick which should come out clean. Allow the cakes to cool in the pans for 15 minutes before transferring to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a clean mixing bowl, whip the pasteurized egg whites, powdered sugar, and salt on high speed for 5 minutes until the mixture becomes opaque and thick. Reduce speed to low and gradually add cubed room temperature butter, one piece at a time, until fully combined. Add vanilla and almond extracts and then increase speed to high, whipping for 10 to 20 minutes until smooth and creamy, scraping down the bowl occasionally. Switch to a paddle attachment and mix on low for a few minutes to eliminate air bubbles.
- Prepare raspberry filling: In a medium saucepan over medium-low heat, combine the frozen raspberries, granulated sugar, and lemon juice. Cook, stirring frequently, for about 10 minutes until the raspberries break down and the mixture starts to bubble. In a small bowl, mix cornstarch with water to create a slurry. Remove the pan from heat, stir in the slurry, and mix well. Strain the filling through a fine mesh sieve to remove seeds. Allow to cool to room temperature, then refrigerate for at least 1 hour to thicken.
- Assemble the cake: Level the cooled cake layers using a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream over it, then pipe a buttercream border around the edge to keep the filling contained. Spoon half of the raspberry filling into the center. Repeat with the second layer and remaining filling, then place the final layer on top, bottom side up.
- Crumb coat and chill: Apply a thin layer of buttercream over the entire cake to seal in the crumbs. Use a cake scraper to smooth the sides and top, then chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final frosting and decoration: Apply a generous final layer of buttercream over the cake, smoothing the sides with a scraper and leaving a slight raw edge on the top if desired for a modern look. Decorate with fresh raspberries and slivered almonds evenly distributed on top for a beautiful finish.
Notes
- Make sure all your ingredients are at room temperature to ensure even mixing and a smooth batter.
- Using pasteurized egg whites for the buttercream ensures safety and a stable meringue.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The raspberry filling can be made a day in advance and refrigerated to save time on baking day.
- For easier cake layering, chill cake layers before assembling to prevent crumbling.
- Adjust the consistency of the buttercream with additional powdered sugar or a small splash of milk if needed.
- To toast slivered almonds, spread them on a baking sheet and toast in a 350°F (177°C) oven for 5-7 minutes until golden and fragrant.
