Name: White Almond Raspberry Cake with Swiss Meringue Buttercream Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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 (from a carton); 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; ¼ cup slivered almonds

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Introduction

This White Almond Cake is a delicate and moist dessert layered with a luscious raspberry filling and finished with a smooth Swiss meringue buttercream. Perfect for special occasions or a delightful treat, its almond and vanilla flavors pair beautifully with fresh raspberries and toasted almonds.

A tall round cake with a smooth white frosting layer covers the whole cake evenly. On top, there is a single ring of bright red raspberries placed close together near the edge, with thin, light beige almond slices scattered in between the raspberries. The cake sits on a round white marble board, with more raspberries and almond slices scattered around it on the white marbled surface. In the background, there is a small white bowl filled with raspberries and a stack of white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (from a carton)
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
¼ cup slivered almonds

Instructions

Step 1: Preheat the oven to 350° F (177℃). Prepare three 7-inch round cake pans by spraying them with nonstick cooking spray and lining the bottoms with parchment paper circles.
Step 2: In a bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Using a stand mixer with a paddle attachment or a hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until the mixture is pale and creamy, about a few minutes.
Step 4: With the mixer on low speed, add the egg whites one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, and almond extract. Mix on medium speed until well combined.
Step 5: Alternately add the flour mixture and the milk to the butter mixture in thirds, starting and ending with the dry ingredients. Mix on low speed between additions, scraping the bowl as needed. Mix until smooth but do not overmix.
Step 6: Divide the batter evenly into the prepared pans. Bake for 26–30 minutes, or until the cakes spring back when touched gently or a toothpick inserted comes out clean. Cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
Step 7: For the buttercream, whip the pasteurized egg whites, powdered sugar, and salt on high speed for about 5 minutes until opaque and thick.
Step 8: Reduce mixer speed to low and add the cubed butter one piece at a time, mixing well after each addition.
Step 9: Once all butter is incorporated, add the vanilla and almond extracts. Whip at high speed for 10–20 minutes until the frosting is smooth and creamy, scraping the bowl occasionally. Switch to a paddle attachment and mix on low for a few minutes to remove air bubbles.
Step 10: For the raspberry filling, combine frozen raspberries, granulated sugar, and lemon juice in a saucepan over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and the mixture bubbles.
Step 11: In a small bowl, mix cornstarch and water. Remove the raspberry mixture from heat and stir in the cornstarch slurry.
Step 12: Strain the raspberry filling through a fine mesh sieve to remove seeds. Let it cool to room temperature, then chill for at least 1 hour before assembling.
Step 13: Level the cooled cake layers with a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream on top, and pipe a border of buttercream along the edges.
Step 14: Fill the buttercream border with half of the chilled raspberry filling and spread evenly.
Step 15: Repeat the frosting and filling steps with the second cake layer, then place the final layer on top, ensuring the bottom of the cake layer faces up.
Step 16: Apply a crumb coat of buttercream to the top and sides of the cake and smooth with a cake scraper. Chill the cake for 20 minutes to set the crumb coat.
Step 17: Spread a generous final layer of buttercream over the chilled cake and smooth the sides with a cake scraper. Optionally, leave the top edges slightly raw for a rustic look.
Step 18: Decorate the cake with fresh raspberries and slivered almonds as desired.

Tips & Variations

Use buttermilk for a richer flavor in the cake batter.
To make the frosting extra smooth, ensure the butter is softened to room temperature.
For a nut-free version, omit the almond extract and replace slivered almonds with toasted coconut flakes or seeds.
Make the raspberry filling a day ahead to deepen its flavors and save time on assembly day.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

A tall, smooth white frosted cake sits on a round cake board on a white marbled surface. The cake has one main layer with even, creamy white frosting covering all sides smoothly. On top, a ring of fresh, bright red raspberries is arranged near the edge, with thin, light brown almond slices placed evenly between the raspberries. A small bowl of extra raspberries and scattered almonds and raspberries are visible around the cake on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular egg whites instead of pasteurized egg whites for the buttercream?

It’s recommended to use pasteurized egg whites to ensure safety, especially since the buttercream is not cooked. If using fresh egg whites, be sure they are from a trusted source and fresh, or consider pasteurizing them yourself before use.

How do I prevent the buttercream from separating during whipping?

If the buttercream looks curdled or separated, keep whipping it at high speed; it will usually come together as the butter warms and emulsifies. Making sure the butter and meringue are both close to room temperature helps prevent separation.