Description

This Raspberry Almond Cake is a luscious layered dessert featuring a moist white almond cake, filled with a smooth raspberry filling and topped with a rich shortcut Swiss meringue buttercream. The cake layers are perfectly tender with delicate almond flavor, complemented by fresh raspberries and toasted slivered almonds for a delightful finish. Ideal for celebrations or any special occasion, this cake balances fruity tartness with creamy sweetness in every bite.

Ingredients

Scale

White Almond Cake

2 ½ cups (313 g) cake flour
3 tsp (12 g) baking powder
½ tsp salt (0.5 tsp)
1 ½ cup (300 g) granulated sugar
½ cup (114 g) unsalted butter, room temperature
½ cup (118 ml) vegetable oil
5 large egg whites, room temperature
¼ cup (58 g) sour cream, room temperature
2 tsp (8 g) vanilla extract
2 tsp (8 g) almond extract
1 cup (237 ml) 2%, whole milk, or buttermilk, room temperature

Shortcut Swiss Meringue Buttercream

¾ cup (177 ml) pasteurized egg whites (from a carton)
5 cups (600 g) powdered sugar
½ tsp salt (0.5 tsp)
2 cups (454 g) unsalted butter, cubed, room temperature
2 tsp (8 g) vanilla extract
1 tsp (4 g) almond extract

Raspberry Filling

12 oz (340 g) frozen raspberries
¼ cup (50 g) granulated sugar
1 tbsp (15 ml) lemon juice
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) water

Additional Ingredients

1 cup (120 g) fresh raspberries
¼ cup (27 g) slivered almonds

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350° F (177℃). Lightly grease three 7-inch round cake pans and line the bottoms with parchment paper circles to ensure easy removal of the cake layers.
Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside for later use.
Cream Fats and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for several minutes until the mixture is pale and creamy, indicating proper aeration.
Add Egg Whites and Flavorings: On low speed, gradually add the egg whites one at a time, mixing well after each addition to incorporate them thoroughly. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until the batter is smooth and combined.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture in three parts of dry and two parts of milk. Begin and end with the dry. Mix gently on low speed in between additions to avoid overmixing. Scrape the sides and bottom of the bowl as needed.
Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 26 to 30 minutes, or until the cakes spring back when touched lightly and a toothpick inserted in the center comes out clean. Let cool in pans for 15 minutes, then transfer to wire racks to cool completely.
Make Shortcut Swiss Meringue Buttercream: In a clean stand mixer bowl fitted with a whisk attachment, whip together the pasteurized egg whites, powdered sugar, and salt for about 5 minutes until the mixture is thick and opaque. Switch to low speed and add the cubed butter one piece at a time, mixing well after each addition. Once all butter is incorporated, add vanilla and almond extracts. Increase mixer speed to high and continue whipping for 10 to 20 minutes until buttercream is fluffy and smooth, scraping the bowl occasionally. Finally, switch to a paddle attachment and mix on low speed for several minutes to remove air bubbles and ensure a smooth texture.
Prepare Raspberry Filling: Combine frozen raspberries, granulated sugar, and lemon juice in a medium saucepan over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and mixture bubbles. In a small bowl, mix cornstarch and water to form a slurry, then remove saucepan from heat and stir slurry into raspberry mixture. Strain through a fine mesh sieve to remove seeds. Allow to cool to room temperature, then refrigerate for at least 1 hour to thicken.
Level and Assemble Cake: Using a serrated knife, level the cooled cake layers to create even surfaces. Place the first layer on a cake board, spread a thin layer of buttercream evenly on top. Pipe a border of buttercream around the edge, then fill the center with half of the chilled raspberry filling, spreading to distribute evenly.
Repeat Assembly: Add the second cake layer and repeat the process of buttercream layer, piping border, and filling with remaining raspberry filling. Top with the final cake layer, placing it upside down so the bottom side is facing up for a flat surface.
Crumb Coat and Chill: Apply a thin crumb coat of buttercream around the sides and top of the cake. Smooth with a cake scraper to remove excess frosting. Chill the cake in the refrigerator for 20 minutes to firm the crumb coat.
Final Frosting and Decoration: Apply a generous final layer of buttercream to the chilled cake, smoothing the sides and top with a spatula and scraper. Optionally, leave the top edge raw as shown in the reference photo. Decorate the finished cake with fresh raspberries and slivered almonds as desired.

Notes

Store the cake in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Cover exposed surfaces with plastic wrap to prevent drying.
For best flavor and texture, serve the cake at room temperature.
Raspberry filling and buttercream can be made up to one week in advance; store in airtight containers in the refrigerator.
Use room temperature ingredients for best mixing results and texture.
Ensure complete cooling of cake layers before assembling to prevent melting the buttercream.

Nutrition

Serving Size: 1 slice (approximately 1/12 of cake)
Calories: 450 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 65 mg