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Raspberry Almond Cake

Prep Time 1 hour
Cook Time 45 minutes
Yield: 14 servings
Raspberry almond cake is made with white almond cake layers that are light, fluffy, and moist. Filled with a homemade raspberry filling and frosted with Shortcut Swiss Meringue Buttercream, this cake recipe is easy to make and very elegant.

Equipment

  • Stand mixer with a paddle and whisk attachment or electric hand mixer
  • 3 – 7" round cake pans

Ingredients 

White Almond Cake

  • 1 cup unsalted butter room temperature
  • 1 ¾ cup granulated sugar
  • 5 egg whites room temperature
  • ¾ cup sour cream room temperature
  • 2 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk room temperature

Shortcut Swiss Meringue Buttercream

  • 6 oz liquid egg whites pasteurized
  • 6 cups powdered sugar
  • ½ tsp salt
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 cups unsalted butter room temperature

Raspberry Filling

  • 6 oz raspberries frozen or fresh
  • 2 tbsp granulated sugar
  • ½ tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Additional Ingredients

  • fresh raspberries if desired
  • slivered almonds if desired

Instructions

White Almond Cake

  • Preheat oven to 335° F. Prepare three 7-inch round cake pans using cooking spray and parchment circles.
  • In the bowl of a stand mixer, add in room temperature unsalted butter and granulated sugar. Cream the butter and sugar together on medium speed for 2 minutes using the paddle attachment until light and fluffy.
  • On medium-low speed, slowly add in the egg whites, sour cream, vegetable oil, vanilla extract, and almond extract. Be sure to scrape the bottom and sides of the bowl after the ingredients are added and continue to mix until the ingredients are fully combined.
  • In a separate mixing bowl, add the cake flour, baking powder, and salt and whisk to combine.
  • On the lowest speed, slowly add ⅓ of the flour mixture followed by ½ of the buttermilk.
  • Add in ⅓ of the flour mixture and the remaining buttermilk. Add in the final ⅓ of the flour mixture.
  • Scrape the bottom and sides of the bowl. Mix the batter on medium low speed for 30 seconds until the batter is smooth. Do not overmix the batter.
  • Divide batter evenly between the cake pans. Use a kitchen scale to ensure that the batter is equally divided.
  • Bake cakes for approximately 30 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
  • Remove cakes from the oven and allow them to cool in the pans on a wire rack for 15 minutes. Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan and cool completely.
  • I recommend leveling the cakes and cutting off the caramelization using a serrated knife.

Shortcut Swiss Meringue Buttercream

  • In the bowl of a stand mixer fitted with a whisk attachment, combine pasteurized liquid egg whites and powdered sugar.
  • Mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
  • Turn the speed to medium-high and whip the egg white mixture until thick and opaque, approximately 3 minutes.
  • Add in salt, vanilla extract, and almond extract and mix until combined.
  • Turn the mixer to low speed. One tablespoon at a time, add the room temperature unsalted butter. Allow the butter to mix for a few seconds in between each addition of butter.
  • Once the butter is added, turn the mixer to medium-high speed and whip the buttercream for 10-15 minutes. The buttercream may appear to curdle or separate - this is normal - just continue to whip the frosting until it is smooth and creamy. Scrape the sides and bottom of the bowl occasionally while whipping.
  • Once the buttercream is smooth and silky it is ready to use. *Optional - You can switch to the paddle attachment and mix on the lowest speed for 5 minutes to remove air bubbles and make the buttercream very smooth.

Raspberry Filling

  • In a medium saucepan, combine raspberries, granulated sugar, and lemon juice over medium-low heat. Stir to combine.
  • Cook for 5-10 minutes stirring occasionally until the raspberries are broken down and bubbling.
  • In a small bowl, combine cornstarch and water. Add the cornstarch slurry to the raspberry mixture and stir to combine. Remove from the heat.
  • Allow the raspberry filling to cool to room temperature before transferring to a storage container.
  • Chill for at least one hour before use.

Assembling the Raspberry Almond Cake

  • Place one cake layer on a cake board or plate. Spread a thin layer of buttercream on the top of the cake layer and spread evenly.
  • Spread raspberry filling on top of the buttercream. Add the next cake layer. Continue to repeat this process until the layers are stacked.
  • Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.
  • Frost the cake using the buttercream. For smooth results, use an offset spatula with a bench scraper.
  • Decorate the cake with additional raspberries and slivered almonds if desired.

Notes

Raspberry almond cake can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to cover any exposed cake with plastic wrap to prevent the cake from drying out.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


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