Description
This Raspberry Almond Cake with Buttercream is a delicious and elegant layered cake featuring tender almond-flavored cake layers, tangy raspberry filling, and a smooth Swiss meringue buttercream. Perfect for special occasions, it combines the flavors of almond and fresh raspberries in a beautifully assembled and decorated cake that is moist, fluffy, and rich with flavor.
Ingredients
Scale
Cake Layers
- 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
Swiss Meringue 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 the bottoms with parchment paper circles to ensure easy removal of the cake layers after baking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside for later use in the batter.
- Cream fats and sugar: Using a stand mixer with the paddle attachment or a hand mixer, beat the granulated sugar, unsalted butter, and vegetable oil on medium speed until the mixture is pale and creamy, about 3-5 minutes.
- Add egg whites and flavorings: Lower the mixer speed and gradually add the five large egg whites one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, and almond extract, and mix on medium speed until fully 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 and scrape the sides of the bowl as necessary. Mix until the batter is smooth but avoid overmixing to keep the cake light and tender.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 26-30 minutes. Test doneness by gently pressing the cake tops; they should spring back, or insert a toothpick which should come out clean. Cool layers in pans for 15 minutes, then transfer to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a clean bowl, whip the pasteurized egg whites, powdered sugar, and salt on high speed for about 5 minutes until the mixture is opaque and thick. Reduce speed to low and add the cubed unsalted butter, one piece at a time, mixing well after each addition. Once all the butter is incorporated, add vanilla and almond extracts, then whip on high speed for 10-20 minutes until smooth, creamy, and fluffy. Scrape the bowl occasionally. Finally, switch to the 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 the frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes until the raspberries break down and the mixture starts to bubble. Meanwhile, mix cornstarch and water in a small bowl to form a slurry. Remove the saucepan from heat, stir in the cornstarch slurry, and mix well. Press the filling through a fine mesh strainer to remove seeds. Allow the filling to cool to room temperature, then refrigerate for at least 1 hour to thicken.
- Assemble the cake: Level the cooled cake layers with a serrated knife to remove any domed tops. Place one layer on a cake board or serving plate. Spread a thin layer of buttercream over the top, then pipe a buttercream border around the edge to hold the raspberry filling in place. Fill the center with half of the raspberry filling. Repeat these steps with the second cake layer and remaining raspberry filling. Place the third layer on top, inverted so the bottom side faces up.
- Crumb coat and chill: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Smooth it out with a cake scraper or spatula. Chill the cake in the refrigerator for about 20 minutes to set the crumb coat before final frosting.
- Final frosting and decoration: Apply a generous layer of buttercream over the top and sides of the cake. Smooth the sides with a scraper, leaving a rustic ‘raw’ edge on top if desired. Decorate the top with fresh raspberries and sprinkle slivered almonds around for a beautiful finishing touch.
Notes
- Allow cake layers to cool completely before assembling to prevent melting the buttercream.
- Use room temperature ingredients for better integration and texture in your cake batter.
- Pressing the raspberry filling through a fine mesh removes seeds for a smooth texture.
- This cake is best served the day after assembly, allowing the flavors to meld and the filling to set further.
- Store the cake in the refrigerator due to the buttercream and fresh fruit, but let it come to room temperature before serving.
