Name: Raspberry Almond Cake with Swiss Meringue Buttercream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
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% milk, 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 Raspberry Almond Cake offers a light, moist white almond cake layered with luscious raspberry filling and smooth Swiss meringue buttercream. It’s perfect for celebrations or any time you crave a delicate yet flavorful dessert.

A tall round cake with smooth white frosting covering the outside completely, topped with a single layer of fresh red raspberries arranged in a circle near the edge, interspersed with thin almond slices. The cake stands on a round white marble board, with extra raspberries and almond slices scattered around on the white marbled surface. The background also shows a white bowl filled with raspberries and a stack of white plates on one side. 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 your oven to 350° F (177℃). Prepare three 7-inch round cake pans by spraying with nonstick cooking spray and lining the bottoms with parchment circles.
Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer bowl fitted with a paddle attachment or using a hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy, about a few minutes.
Step 4: With the mixer on low, add the egg whites one at a time, mixing well after each addition. Then add sour cream, vanilla extract, and almond extract, mixing until fully combined.
Step 5: Alternate adding the flour mixture and milk to the butter mixture: begin with one-third of the dry ingredients, then half the milk, another third dry, the remaining milk, and finish with the last dry ingredients. Mix on low speed until smooth, scraping the bowl as needed, but do not overmix.
Step 6: Divide the batter evenly among the prepared pans. Bake for 26 to 30 minutes, until the cakes spring back when touched or a toothpick comes out clean. Cool in the pans for 15 minutes, then transfer to a wire rack 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 the mixer speed to low and add the cubed unsalted butter one piece at a time, mixing well after each addition.
Step 9: Once all butter is incorporated, add vanilla and almond extracts. Whip on high speed for 10-20 minutes until smooth and creamy. The frosting may look curdled at times—keep whipping. Scrape the bowl occasionally.
Step 10: Switch to the paddle attachment and mix on low for several minutes to remove air bubbles and smooth the buttercream.
Step 11: To make the raspberry filling, combine frozen raspberries, granulated sugar, and lemon juice in a medium saucepan over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and bubble.
Step 12: Stir cornstarch and water together in a small bowl. Remove the saucepan from heat and stir in the cornstarch slurry until combined.
Step 13: Push the raspberry mixture through a fine mesh strainer with the back of a spoon to remove seeds. Cool to room temperature, then chill at least 1 hour before assembling.
Step 14: Level the cooled cake layers with a serrated knife.
Step 15: Place one cake layer on a cake board. Spread a thin layer of buttercream over the top, then pipe a border of buttercream around the edge. Fill the center with half of the raspberry filling and spread evenly.
Step 16: Add the second cake layer and repeat the frosting and filling process. Top with the final cake layer, positioning the bottom side up.
Step 17: Apply a crumb coat by spreading a thin layer of buttercream over the entire cake. Smooth the sides with a scraper and chill for 20 minutes to set.
Step 18: Finish by spreading a generous layer of buttercream evenly over the chilled cake, smoothing the sides and top as desired.
Step 19: Decorate the cake with fresh raspberries and slivered almonds before serving.

Tips & Variations

For a more intense almond flavor, toast the slivered almonds lightly before decorating.
Substitute buttermilk for milk to add a subtle tang to the cake layers.
If pasteurized egg whites are unavailable, you can carefully prepare Swiss meringue by heating egg whites and sugar over a double boiler until warm and then whipping.
Use fresh raspberries instead of frozen for a fresher, less sweet filling.

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. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Reheat is not recommended as it can affect the texture of the buttercream and cake.

How to Serve

A tall, smooth white frosted cake sits on a white marbled round board, with a neat ring of fresh red raspberries and light tan almond slices arranged evenly around the top edge, leaving the center of the top clear and creamy white. The cake’s sides are clean and even, and a few raspberries and almond slices are scattered on the white marbled surface around the cake. In the background, there are white stacked plates on the left and a white bowl filled with raspberries on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Raw eggs carry a risk of salmonella, so it’s safer to use pasteurized egg whites from a carton or prepare Swiss meringue by heating egg whites and sugar before whipping. This ensures your frosting is safe and stable.

How do I prevent the buttercream from curdling?

The buttercream may appear curdled when adding cold butter to the egg white mixture. Continue whipping on high speed and be patient; the frosting will smooth out and become creamy with continued mixing.