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White Almond Raspberry Cake with Swiss Meringue Buttercream Recipe

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★★★★★

4.9 from 141 reviews

This White Almond Cake with Raspberry Almond Filling is a beautifully layered dessert featuring moist almond-flavored cake layers, a rich shortcut Swiss meringue buttercream frosting, and tangy raspberry filling. The combination of creamy buttercream and fresh raspberries, finished with slivered almonds, creates an elegant and delicious cake perfect for celebrations.

Ingredients

Scale

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%, whole milk, or buttermilk (room temperature)

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. Preheat and Prep: Preheat the oven to 350° F (177℃). Grease three 7-inch round cake pans with nonstick cooking spray and line with parchment paper circles to ensure the cakes release easily.
  2. Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment or a hand mixer, cream together the granulated sugar, room temperature unsalted butter, and vegetable oil until the mixture becomes pale and creamy, about a few minutes.
  4. Add Egg Whites and Dairy: On low speed, add the egg whites one at a time, mixing well after each addition. Then add the sour cream, vanilla extract, and almond extract, mixing on medium speed until fully incorporated.
  5. Alternate Adding Flour and Milk: Gradually add the dry flour mixture and milk alternately in thirds and halves respectively (⅓ dry ingredients, ½ milk, ⅓ dry, ½ milk, ⅓ dry) while mixing on low speed. Scrape down the sides and bottom of the bowl to ensure everything is combined smoothly without overmixing.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake for 26 to 30 minutes, or until the layers spring back when touched and a toothpick inserted in the center comes out clean. Cool the layers in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  7. Make the Shortcut Swiss Meringue Buttercream: In a clean bowl fitted with a whisk attachment, whip the pasteurized egg whites, powdered sugar, and salt for about 5 minutes until thick and opaque. Reduce mixer speed to low and add room temperature butter cubes one by one, mixing between additions. Add vanilla and almond extract and beat on high for 10-20 minutes until the buttercream is smooth and creamy, scraping down the sides as needed. Switch to paddle attachment and mix on low to reduce air bubbles and produce a smooth finish.
  8. Prepare Raspberry Filling: In a medium saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally until raspberries break down and mixture bubbles. Mix cornstarch and water to create a slurry, then remove pan from heat and stir slurry into raspberry mixture until thickened.
  9. Strain and Chill Filling: Pass the raspberry filling through a fine mesh strainer to remove seeds, pushing with the back of a spoon. Allow filling to cool to room temperature before refrigerating for at least 1 hour.
  10. Assemble the Cake: Level cooled cake layers with a serrated knife. Place one layer on a cake board and spread a thin layer of buttercream on top. Pipe a border of buttercream around the edge and fill the center with half of the raspberry filling. Repeat with the second layer, then top with the third cake layer upside down for a flat surface.
  11. Crumb Coat: Apply a thin crumb coat layer of buttercream around the top and sides of the cake using an offset spatula, smoothing with a cake scraper. Chill the cake for 20 minutes to set the coating.
  12. Final Frosting Layer: Spread a generous layer of buttercream evenly over the chilled cake and smooth the sides with a cake scraper, optionally leaving a raw edge at the top for decoration.
  13. Decorate: Garnish the cake with fresh raspberries and slivered almonds evenly over the top to finish the elegant presentation.

Notes

  • Use room temperature ingredients for better incorporation and a lighter cake texture.
  • Be patient when whipping the buttercream; it may appear curdled initially but will become smooth with continued whipping.
  • Chilling the cake after crumb coating helps achieve a clean final frosting layer.
  • You can substitute almond extract with a little more vanilla if almond flavor is not preferred.
  • Ensure to cool cake layers completely before assembling to prevent melting the buttercream.

Keywords: white almond cake, raspberry almond cake, shortcut swiss meringue buttercream, raspberry filling, layered cake, almond cake recipe, berry cake, elegant cake dessert

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