Description
This Almond Raspberry Swirl Cake is a luscious three-layer dessert combining a moist almond-infused cake with a vibrant raspberry swirl, complemented by sweetened whipped cream and silky cream cheese frosting. Perfect for celebrations or an elegant treat, this cake features a delicate almond aroma, a fruity raspberry burst, and a creamy, smooth finish.
Ingredients
Scale
Cake Batter
- 8 oz cream cheese, softened (226g)
- 1 ½ sticks unsalted butter, softened (168g)
- 2 cups sugar (400g)
- 4 large eggs, room temperature
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup buttermilk (242g) – see notes for substitution
- ¼ cup vegetable oil (canola oil) (54g)
- 1 Tablespoon almond extract (12g)
Raspberry Swirl
- ⅓ cup Seedless Raspberry Jam (90g), plus additional for spreading between layers
- ½ teaspoon raspberry extract or 1 teaspoon Raspberry Jell-o powder (optional)
- 1 cup reserved cake batter
Sweetened Whipped Cream Filling
- 1 cup heavy cream (240g)
- ¼ cup confectioners sugar (29g)
- 1 teaspoon vanilla extract (4g)
Cream Cheese Frosting
- 2 sticks unsalted butter, slightly softened (226g)
- 16 oz cream cheese, softened (452g)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups confectioners sugar (690g to 747g)
Instructions
- Prepare the Oven and Pans: Preheat the oven to 325°F. Grease and flour three 8-inch cake pans, and place a circle of parchment or wax paper at the bottom of each pan for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
- Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, and almond extract. Set aside as well.
- Cream Butter and Cream Cheese: In the mixer bowl, beat the softened butter and cream cheese at medium speed until smooth and creamy.
- Add Sugar and Eggs: Gradually add sugar to the butter and cream cheese mixture, mixing on medium speed for 2-3 minutes until fluffy. Then, add the eggs one at a time, mixing until the yolk color disappears before adding the next.
- Combine Batter: With the mixer on low speed, alternately add the dry flour mixture and the milk mixture to the wet ingredients, starting and ending with the flour mixture (3 additions of dry, 2 additions of wet). Mix just until combined; scrape the bowl as needed.
- Prepare the Raspberry Swirl: Remove 1 cup of the plain cake batter into a small bowl. Stir in the raspberry jam, raspberry extract (or Jell-o powder), and optional red/pink coloring until fully blended.
- Fill the Cake Pans: Divide about 1 cup of plain batter evenly into each pan. Spoon most of the raspberry batter on top of the plain batter in each pan, then add the remaining plain batter followed by any leftover raspberry batter. Tap the pans on the counter to level, then run a knife through to create a swirl effect.
- Bake the Cake: Bake at 325°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Allow to cool in the pans on a wire rack for 5-10 minutes before turning out.
- Make Sweetened Whipped Cream Filling: Chill the mixing bowl and beaters for 10 minutes. Beat the heavy cream, confectioners sugar, and vanilla on low initially, gradually increasing to medium-high speed until soft peaks form (about 1.5 minutes). Be careful not to overbeat.
- Prepare Cream Cheese Frosting: Beat sliced butter in a mixer until smooth. Add cream cheese in pieces and beat until combined. Mix in vanilla extract. Gradually blend in confectioners sugar on low speed until incorporated. Increase speed and beat until fluffy, taking care not to overbeat to avoid a too-soft texture. Refrigerate if needed to firm.
- Assemble the Cake: Place the first cake layer on a cake plate. Pipe a dam of cream cheese frosting about ¼ to ½ inch from the edge. Spread a thin layer of raspberry jam inside the dam, then spread the sweetened whipped cream filling over the jam. Repeat with second layer, then place the third layer on top.
- Crumb Coat and Chill: Pipe frosting into gaps between layers and cover the cake with a thin crumb coat. Chill the cake in the freezer for 10-15 minutes (or longer in the refrigerator) to set.
- Final Frosting and Decoration: Apply the final coat of cream cheese frosting with an offset spatula, creating a textured look if desired. Pipe a large shell border around the top using a large 1M piping tip, and decorate with fresh raspberries.
Notes
- To substitute cake flour: For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. For this recipe, measure 3 cups all-purpose flour, remove 6 tablespoons, replace with 6 tablespoons cornstarch, and whisk to blend.
- Buttermilk substitute: Add 1 tablespoon vinegar or lemon juice to a measuring cup, fill to the 1 cup mark with milk, stir, and let sit for 5 minutes before using.
- Raspberry Swirl Flavor: If a stronger raspberry flavor is desired, add ½ teaspoon raspberry extract or 1 teaspoon Raspberry Jell-O powder to the swirl batter. Adding a small amount of red or pink food coloring gel can enhance the color.
- This recipe yields about 7 ½ cups of batter and works well for cupcakes, though the doming may be minimal.
- Ensure eggs are room temperature for best results. If in a hurry, place eggs in warm water for 5 minutes.
Nutrition
- Serving Size: 1 slice (approx. 1/15th of cake)
- Calories: 420
- Sugar: 34g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
