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Raspberry Almond Layer Cake Recipe

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★★★★★

4.7 from 141 reviews

This Raspberry Almond Layer Cake is a delightful and elegant dessert featuring moist almond-flavored cake layers paired with luscious raspberry and almond frostings. The cake is layered and frosted to perfection, decorated with piped rosettes and a touch of gold sprinkles, making it perfect for special occasions or any time you want a show-stopping treat.

Ingredients

Scale

Cake Layers

  • 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
  • 1/2 tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature
  • 6 oz (170g) raspberries

Raspberry Frosting

  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 5–7 tbsp raspberry puree (from 6 oz raspberries)

Almond Frosting

  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 2 tsp almond extract
  • 2–3 tbsp water

Instructions

  1. Prepare Cake Pans and Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
  2. Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and sugar together for 3-4 minutes until light and fluffy. This step is critical for a light cake texture.
  3. Add Sour Cream and Almond Extract: Mix in the sour cream and almond extract until fully combined, ensuring even flavor distribution.
  4. Incorporate Egg Whites: Add egg whites in two batches, mixing well each time. Scrape the bowl sides to ensure everything is blended thoroughly.
  5. Combine Dry Ingredients and Liquids: In a separate bowl, whisk together the flour, baking powder, and salt. In a small cup, combine milk and water.
  6. Add Dry Ingredients and Liquids: Add half of the dry mixture to the batter and mix until combined, then add the milk-water mixture and blend well. Add the remaining dry ingredients and mix until smooth, scraping sides as needed.
  7. Bake the Cake Layers: Divide the batter evenly among the cake pans and bake for 21-23 minutes. Test doneness with a toothpick; it should come out with a few moist crumbs.
  8. Cool the Cakes: Let cakes cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
  9. Prepare Raspberry Frosting: Puree the raspberries in a food processor and strain through a fine mesh sieve to remove seeds. In a large bowl, beat butter and shortening until smooth. Gradually add half the powdered sugar and mix. Add 5 tablespoons of raspberry puree and beat until smooth. Add the remaining powdered sugar and mix well. Adjust consistency and flavor with additional raspberry puree if needed.
  10. Prepare Almond Frosting: Beat butter and shortening until smooth. Slowly add half the powdered sugar and mix. Add almond extract and 2 tablespoons of water and mix until smooth. Add remaining powdered sugar and mix again. Add remaining tablespoon of water if necessary for consistency.
  11. Level Cake Layers: Use a serrated knife to remove domes from the cake tops so layers are flat and even.
  12. Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of raspberry frosting evenly over the surface.
  13. Add Second Layer and Frost: Place the second cake layer on top and spread another cup of raspberry frosting.
  14. Top with Final Layer and Frost: Add the last cake layer. Frost the top and sides with the almond frosting, smoothing the surface.
  15. Create Pattern and Decorations: Use an icing smoother or comb to create textured lines on the sides of the cake.
  16. Pipe Raspberry Rosettes: With remaining raspberry frosting, pipe rosettes around the cake edge using a piping tip like Ateco 844, Wilton 1M, or 2D.
  17. Add Leaves and Sprinkles: Tint a portion of the almond frosting green and pipe leaves around the rosettes. Optionally, sprinkle edible gold sprinkles over the cake for a final elegant touch.

Notes

  • Ensure all ingredients like butter, egg whites, sour cream, milk, and water are at room temperature for best results.
  • The creaming step for butter and sugar is crucial for a light and fluffy cake texture—don’t rush it.
  • Straining the raspberry puree removes seeds for a smooth frosting texture.
  • Adjust the amount of water in the almond frosting to reach the desired spreadable consistency.
  • To keep the cake fresh, store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Bringing the cake layers to room temperature before frosting helps prevent frosting from melting.

Keywords: raspberry almond layer cake, almond cake recipe, raspberry frosting, layered cake, homemade cake, party cake

Find it online: https://freshrecipehub.com/raspberry-almond-layer-cake-recipe/