Introduction

This Raspberry Almond Cake is a delightful combination of light almond-flavored cake layers filled with a fresh and tangy raspberry filling. Topped with smooth Swiss meringue buttercream and adorned with fresh raspberries and slivered almonds, it’s perfect for special occasions or a weekend treat.

A tall, round cake covered smoothly in white frosting stands on a white marbled surface. The top layer is decorated with a ring of bright red raspberries, each placed side by side near the edge, along with thin, light brown almond slices scattered between the raspberries. Around the cake on the surface, there are some loose raspberries and almond slices, adding detail to the scene. The background is clean and white, putting full focus on the cake’s simple yet elegant look. 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°C). Prepare three 7-inch round cake pans by spraying with nonstick cooking spray and lining the bottoms with parchment circles.
Step 2: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer or large bowl, cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy, about a few minutes.
Step 4: Slowly add the egg whites one at a time on low speed, mixing well after each. Then add sour cream, vanilla extract, and almond extract and mix on medium speed until combined.
Step 5: Alternately add the flour mixture and milk in thirds, beginning and ending with flour, mixing on low speed. Scrape the bowl as needed and mix until smooth but not overmixed.
Step 6: Divide batter evenly among the prepared pans. Bake for 26–30 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
Step 7: For the frosting, whip the pasteurized egg whites, powdered sugar, and salt in a stand mixer with a whisk attachment until opaque and thick, about 5 minutes.
Step 8: On low speed, add the cubed unsalted butter one piece at a time, mixing well after each addition. Once all butter is added, mix in vanilla and almond extracts.
Step 9: Increase speed and whip the buttercream for 10–20 minutes until smooth and creamy. If it looks curdled, continue whipping. Use 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 until raspberries break down and mixture bubbles.
Step 11: Mix cornstarch and water in a small bowl. Remove the raspberry mixture from heat and stir in the cornstarch slurry. Strain through a fine mesh sieve to remove seeds. Cool to room temperature, then chill for at least 1 hour.
Step 12: Level the cooled cake layers with a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream, then pipe a border of frosting around the edge.
Step 13: Fill the center with half the raspberry filling and spread evenly. Repeat with the second layer. Add the final layer with the bottom side facing up.
Step 14: Apply a crumb coat of buttercream on the top and sides. Smooth with a cake scraper and chill for 20 minutes to set.
Step 15: Spread a generous layer of buttercream over the cake, smooth the sides, and decorate with fresh raspberries and slivered almonds.

Tips & Variations

Use buttermilk instead of milk for a tangier cake flavor.
For extra almond flavor, toast the slivered almonds before sprinkling on top.
If fresh raspberries are not available, frozen can be used for decoration as well.
Ensure all wet ingredients are at room temperature for best mixing results.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

A tall round cake covered in smooth white cream fills the image, placed on a white marbled round board. The top of the cake is decorated with a single ring of bright red raspberries, each raspberry plump and textured, spaced evenly and mixed with thin, light tan almond slices. Around the base, loose raspberries and scattered almond slices sit on the white marbled surface, adding a natural touch. The background is clean and bright with some stacked white plates and a small white bowl filled with more raspberries visible in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the butter with a dairy-free margarine and use a plant-based yogurt or sour cream alternative, and a non-dairy milk such as almond or oat milk, but the texture may vary slightly.

How long does the buttercream frosting last?

The Swiss meringue buttercream can be stored in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and re-whip if necessary.