Introduction

This Raspberry Almond Cake is a delightful treat combining a tender white almond cake with a luscious raspberry filling and silky Swiss meringue buttercream. Perfect for special occasions or anytime you want a sweet, elegant dessert that’s sure to impress.

A tall, round cake with smooth white frosting covers the entire surface. On top, there is a single layer of bright red raspberries arranged in a circle near the edge, interspersed with light beige almond slices. The cake sits on a white marbled round board with a silver cake board beneath it. Around the cake on the white marbled surface, there are scattered fresh raspberries and almond slices. In the background, you can see a small white bowl filled with raspberries and a stack of white plates. 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°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 mixing bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
Step 4: Lower the mixer speed and add the egg whites one at a time, mixing well between each addition. Then add sour cream, vanilla extract, and almond extract, mixing until combined.
Step 5: Alternately add the flour mixture and milk to the wet ingredients in three parts dry and two parts milk (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry), mixing on low speed. Scrape the bowl as needed and mix until smooth, being careful not to overmix.
Step 6: Divide the batter evenly among the prepared cake pans. Bake for 26 to 30 minutes or until the layers spring back when touched and a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
Step 7: For the shortcut Swiss meringue buttercream, combine pasteurized egg whites, powdered sugar, and salt in a stand mixer fitted with a whisk. Whip until thick and opaque, about 5 minutes.
Step 8: Switch to low speed and add the cubed butter one piece at a time, mixing well after each addition. Add vanilla and almond extracts. Increase to high speed and whip for 10-20 minutes until smooth and creamy, scraping the bowl occasionally.
Step 9: Change to a paddle attachment and mix on low to remove air bubbles and smooth the buttercream.
Step 10: To make the raspberry filling, heat frozen raspberries, granulated sugar, and lemon juice in a saucepan over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and bubble.
Step 11: Mix cornstarch and water in a small bowl, then remove the saucepan from heat and stir in the cornstarch slurry to thicken the filling. Strain through a fine mesh 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 and spread a thin layer of buttercream on top. Pipe a buttercream border around the edge and fill the center with half the raspberry filling.
Step 13: Repeat this layering process with the second cake layer and remaining filling. Top with the final cake layer, bottom side up.
Step 14: Apply a crumb coat of buttercream to the top and sides of the cake. Smooth with a cake scraper and chill for 20 minutes.
Step 15: Add a generous final layer of buttercream, smooth the sides, and decorate the top with fresh raspberries and slivered almonds if desired.

Tips & Variations

Use room temperature ingredients to help the batter mix smoothly and rise evenly.
For a deeper almond flavor, toast the slivered almonds lightly before decorating.
Substitute buttermilk for milk to add a subtle tang and tenderness to the cake.
You can make the raspberry filling a day ahead to save time on assembly day.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

A slice of white layered cake with two layers of light, fluffy white sponge separated by two thin layers of dark red raspberry jam, all covered in a smooth white frosting. The cake slice sits on a white plate, and there are fresh red raspberries placed around the slice. In the background, a white bowl filled with fresh raspberries and another piece of the same cake are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen for the filling?

Frozen raspberries work best for the filling as they break down easily into a thick sauce, but fresh raspberries can be used if cooked down similarly with sugar and lemon juice.

Why does the buttercream sometimes look curdled while mixing?

The buttercream may appear curdled or separated during mixing, especially when adding butter to the meringue. This is normal—just keep whipping and it will become smooth and creamy.