Introduction

This Raspberry Almond Layer Cake is a delightful combination of tender almond-flavored cake layers and luscious raspberry frosting. Perfect for special occasions or any time you want a show-stopping dessert with fresh flavors and beautiful presentation.

A round cake sits on a white plate with a smooth, light cream-colored icing covering the top and sides. Around the edge on the top are large pink rosette swirls evenly spaced, each with a slightly textured look. Between the rosettes are small clusters of light green star-shaped decorations. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3/4 cup (173g) sour cream, room temperature
1 tbsp (10ml) almond extract
6 large egg whites, room temperature
2 1/2 cups (325g) all-purpose flour
4 tsp (15g) baking powder
½ tsp salt
3/4 cup (180ml) milk, room temperature
1/4 cup (60ml) water, room temperature
6 oz (170g) raspberries
3/4 cup (168g) salted butter, for raspberry frosting
3/4 cup (142g) shortening, for raspberry frosting
6 cups (690g) powdered sugar, divided
3/4 cup (168g) salted butter, for almond frosting
3/4 cup (142g) shortening, for almond frosting
2 tsp almond extract, for almond frosting
2-3 tbsp water, for almond frosting

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a large bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes. Add the sour cream and almond extract, mixing well.
Step 3: Add the egg whites in two batches, mixing after each addition. Scrape the bowl sides to ensure all ingredients combine evenly.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. In a small cup, combine the milk and water.
Step 5: Add half the dry ingredients to the batter and mix. Then add the milk and water mixture and mix again. Finish by adding the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
Step 6: Evenly divide the batter among the prepared pans. Bake for 21-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
Step 8: For the raspberry frosting, puree the raspberries in a food processor and strain to remove seeds. In a large bowl, beat together the butter and shortening until smooth.
Step 9: Gradually add half the powdered sugar and beat until smooth. Add 5 tablespoons of raspberry puree and mix again. Add the remaining powdered sugar and blend until smooth, adding more raspberry puree if needed.
Step 10: For the almond frosting, beat butter and shortening together until smooth. Add half the powdered sugar gradually and mix. Add the almond extract and 2 tablespoons water and beat until smooth.
Step 11: Add the remaining powdered sugar and mix until smooth. Add the last tablespoon of water if necessary to reach desired consistency.
Step 12: To assemble, level the cake layers by trimming domes off the tops. Place the first layer on a serving plate and spread about 1 cup of raspberry frosting evenly on top.
Step 13: Add the second layer and spread another cup of raspberry frosting over it. Top with the final layer.
Step 14: Frost the entire cake with the almond frosting, smoothing the sides. Use an icing smoother or comb to create decorative patterns if desired.
Step 15: Pipe rosettes with the remaining raspberry frosting around the cake’s edge using a piping tip like Ateco 844 or Wilton 1M or 2D.
Step 16: Optionally, color some almond frosting green to pipe leaves, and sprinkle the cake with gold sprinkles for an elegant finish.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and better rise.
Straining raspberry puree removes seeds for a silky frosting texture.
For extra almond flavor, add a small amount of almond flour to the dry ingredients.
Substitute fresh raspberries with frozen, thawed and drained, if fresh are unavailable.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. The cake layers and frostings can also be stored separately and assembled up to a day ahead.

How to Serve

The image shows a round cake with smooth white frosting on the sides and top. Around the edge of the top, there are nine pink rosettes made of icing, each with detailed swirling petals. Between the rosettes, small green star-shaped dollops of icing add a pop of color. The cake is placed on a clear cake stand over a 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 all butter instead of butter and shortening?

Yes, but the shortening provides a lighter texture and stability in the frostings. Using only butter may make the frosting softer and more prone to melting.

How do I prevent the cake layers from doming during baking?

Make sure your oven temperature is accurate and consider using baking strips around pans to insulate the edges, promoting even baking and flatter tops.