Description
This Raspberry Almond Cake with Buttercream is a beautiful, layered dessert featuring moist almond and vanilla-infused cake layers paired with a luscious Swiss meringue buttercream and a tart raspberry filling. The cake combines tender crumb, delicate almond notes, and fresh raspberry jewel-like accents, making it perfect for celebrations or any special occasion.
Ingredients
Scale
For the Cake
- 2 ½ cups (313 g) cake flour
- 3 tsp (12 g) baking powder
- ½ tsp salt
- 1 ½ cups (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% milk, whole milk, or buttermilk, room temperature
For the Swiss Meringue Buttercream
- ¾ cup (177 ml) pasteurized egg whites (from a carton)
- 5 cups (600 g) powdered sugar
- ½ tsp salt
- 2 cups (454 g) unsalted butter, cubed, room temperature
- 2 tsp (8 g) vanilla extract
- 1 tsp (4 g) almond extract
For the 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
For Decoration
- 1 cup (120 g) fresh raspberries
- ¼ cup (27 g) slivered almonds
Instructions
- Prepare cake pans and oven: Preheat oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray and line with parchment circles to prevent sticking and ensure easy removal of the cakes.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Cream fats and sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat granulated sugar, unsalted butter, and vegetable oil on medium speed until the mixture becomes pale, creamy, and well combined.
- Add egg whites and flavorings: Gradually add egg whites one at a time on low speed, mixing well after each addition to maintain volume. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until fully incorporated.
- Incorporate dry ingredients and milk: Add the dry flour mixture and milk alternately to the wet batter in three additions each, beginning and ending with the flour. Mix on low speed between additions to combine. Scrape down the bowl sides as needed. Stir just until smooth; do not overmix.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 26-30 minutes, checking doneness when layers spring back when lightly touched or a toothpick inserted comes out clean. Remove from oven and cool in pans for 15 minutes before transferring to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a large bowl, whip pasteurized egg whites, powdered sugar, and salt on high speed for 5 minutes until opaque and thickened. Switch mixer to low speed and add cubed room temperature butter one piece at a time, thoroughly incorporating each before adding the next. Once all butter is added, mix in vanilla and almond extracts. Whip on high for 10-20 minutes until smooth, creamy, and fluffy. Scrape the bowl occasionally. Change to the paddle attachment and mix on low for several minutes to eliminate air bubbles.
- 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 is bubbling. In a small bowl, whisk together cornstarch and water to form a slurry. Remove pan from heat and stir in slurry to the raspberry mixture. Strain through a fine mesh sieve to remove seeds. Let filling cool to room temperature, then refrigerate for at least 1 hour to thicken.
- Assemble the cake: Level cooled cake layers with a serrated knife for even stacking. Place one cake layer on a cake board or serving plate. Spread a thin layer of buttercream over the top, then pipe a buttercream border around the edge to hold filling in place. Fill the center with half of the raspberry filling. Repeat with a second layer and the remaining raspberry filling, then add the third layer on top, placing it bottom side up for a flat surface.
- Crumb coat and chill: Apply a thin crumb coat of buttercream over the top and sides of the assembled cake to seal in crumbs. Smooth with a cake scraper, then chill in the refrigerator for 20 minutes to set the crumb coat.
- Final frosting and decoration: Generously frost the cake with remaining buttercream, smoothing the sides with a cake scraper and optionally leaving a rustic raw edge on top. Decorate with fresh raspberries and slivered almonds as desired.
Notes
- This cake requires planning ahead as the raspberry filling needs to chill for at least 1 hour.
- Ensure all ingredients (especially eggs, sour cream, milk) are at room temperature for the best batter consistency.
- For smoother buttercream, make sure the butter is very soft but not melted.
- Use a serrated knife or cake leveler to level cake layers for even stacking.
- Storing the cake in a refrigerator will help maintain the buttercream firmness and raspberry filling.
- If fresh raspberries are not available for decoration, frozen can be used but allow to thaw and drain to avoid excess moisture.
