Description
Indulge in the delightful experience of Raspberry Almond Cake, a stunning dessert that captures all the elegance of a wedding cake without the fuss. This luscious treat features light almond-flavored layers, a rich Swiss meringue buttercream frosting, and a homemade raspberry filling that strikes the perfect balance between sweet and tart. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress your guests with its beautiful presentation and incredible flavor profile. Easy to make with readily available ingredients, it’s an ideal choice for bakers of all skill levels.
Ingredients
Scale
- 2 ½ cups cake flour
- 3 tsp baking powder
- ½ tsp salt
- 1 ½ cup granulated sugar
- ½ cup unsalted butter (room temperature)
- ½ cup vegetable oil
- 5 large egg whites (room temperature)
- ¼ cup sour cream (room temperature)
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1 cup 2%, whole milk, or buttermilk (room temperature)
- ¾ cup pasteurized egg whites (for buttercream)
- 5 cups powdered sugar
- ½ tsp salt
- 2 cups unsalted butter (cubed, room temperature)
- 2 tsp vanilla extract
- 1 tsp almond extract
- 12 oz frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup fresh raspberries (for decoration)
- ¼ cup slivered almonds (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
- Mix cake flour, baking powder, and salt in one bowl; cream sugar and butter in another.
- Add vegetable oil, egg whites, sour cream, vanilla extract, and almond extract to the butter mixture; combine with dry ingredients.
- Pour batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool on a rack.
- For raspberry filling: Cook raspberries, sugar, lemon juice, cornstarch, and water until thickened; cool before using.
- For buttercream: Whip egg whites until soft peaks form; gradually add powdered sugar until stiff peaks form; mix in butter and extracts.
- Assemble by layering cake with raspberry filling and frosting with buttercream; decorate with fresh raspberries and slivered almonds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 29g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg