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Raspberry Almond Cake with Swiss Meringue Buttercream Recipe

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★★★★★

4.7 from 97 reviews

This luscious Raspberry Almond Cake features moist white almond-flavored cake layers layered with a tangy homemade raspberry filling and a silky shortcut Swiss meringue buttercream frosting. Perfectly balanced between sweet and tart, this elegant three-layer cake is garnished with fresh raspberries and toasted slivered almonds for a delightful texture contrast. Ideal for celebrations or anytime you crave a thoroughly satisfying berry dessert.

Ingredients

Scale

White Almond Cake

  • 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)

Shortcut Swiss Meringue Buttercream Frosting

  • 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

Raspberry Filling

  • 12 oz frozen raspberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water

Decoration

  • 1 cup fresh raspberries
  • ¼ cup slivered almonds

Instructions

  1. Prepare the cake pans: Preheat your oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray and line the bottoms with parchment circles to prevent sticking.
  2. Mix dry ingredients: In a mixing bowl, whisk together cake flour, baking powder, and ½ tsp salt. Set this mixture aside.
  3. Cream fats and sugar: Using a stand mixer with paddle attachment or electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil together until pale and creamy, about a few minutes.
  4. Add egg whites and extracts: On low speed, add the 5 large egg whites one at a time, mixing between each addition. Then add sour cream, vanilla, and almond extracts, mixing on medium speed until fully combined.
  5. Incorporate dry and wet ingredients: Alternately add the flour mixture and milk to the creamed mixture in three parts of flour and two parts milk (starting and ending with flour), mixing on low speed to combine. Scrape the bowl sides as needed. Avoid overmixing to keep batter light.
  6. Bake the cake layers: Pour the batter evenly into the prepared pans. Bake for 26-30 minutes until the layers spring back lightly when touched or a toothpick inserted comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  7. Make frosting – whip meringue: In a clean bowl fitted with a whisk attachment, whip the pasteurized liquid egg whites, powdered sugar, and ½ tsp salt on high speed until thick and opaque, about 5 minutes.
  8. Add butter to meringue: Reduce mixer speed to low and add cubed butter one piece at a time, mixing well between additions. Then add vanilla and almond extracts.
  9. Finish frosting: Increase speed to high and whip frosting 10-20 minutes until smooth and fluffy. If it looks curdled, continue whipping. Scrape the bowl occasionally. Switch to paddle attachment, mix on low for a few minutes to remove air bubbles for a silky texture.
  10. Prepare raspberry filling: In a medium saucepan over medium-low heat, combine frozen raspberries, ¼ cup sugar, and lemon juice. Cook 10 minutes, stirring occasionally until raspberries break down and bubble.
  11. Thicken filling: Stir cornstarch and water in a small bowl to make a slurry. Remove raspberry mixture from heat and stir in slurry. Pass the mixture through a fine mesh sieve pushing with a spoon to remove seeds. Let cool to room temperature, then chill at least 1 hour.
  12. Level cake layers: Using a serrated knife, level the cooled cake layers for even stacking.
  13. Assemble layer 1: Place first cake layer on a cake board. Spread a thin layer of buttercream over the top. Pipe a border around the edge with buttercream. Fill the center with half the chilled raspberry filling, smoothing evenly.
  14. Assemble layer 2: Add second cake layer, repeat frosting layer, pipe border, and spread remaining raspberry filling inside the border.
  15. Top layer: Place final cake layer upside down (bottom side up) on top.
  16. Apply crumb coat: Thinly frost top and sides with buttercream to seal crumbs. Smooth with a cake scraper and chill 20 minutes to set.
  17. Final frosting: Spread a generous layer of buttercream evenly over the chilled cake. Smooth the sides with a scraper. Optionally leave the top edges raw for a rustic look.
  18. Decorate: Garnish the cake with fresh raspberries and slivered almonds as desired before serving.

Notes

  • Be sure all dairy ingredients are at room temperature to ensure proper mixing and texture.
  • Use pasteurized egg whites for the buttercream to avoid any risk of raw egg consumption.
  • If fresh raspberries are unavailable for garnish, substitute with additional frozen or defrosted raspberries, pat dry.
  • Allow the raspberry filling to chill well to thicken properly before assembling.
  • If the buttercream curdles, keep whipping; it will eventually become smooth.
  • For best results, assemble the cake a few hours before serving to let flavors meld.

Keywords: raspberry cake, almond cake, buttercream frosting, Swiss meringue buttercream, raspberry filling, layered cake, berry dessert

Find it online: https://freshrecipehub.com/raspberry-almond-cake-with-swiss-meringue-buttercream-recipe/