Description
This Raspberry Almond Cake with Buttercream is a delightful layered dessert combining moist almond-infused cake layers with a luscious Swiss meringue buttercream and tangy raspberry filling. Perfectly balanced with fresh raspberries and toasted slivered almonds for texture and extra flavor, this elegant cake makes a stunning centerpiece for any celebration or special occasion.
Ingredients
Scale
Cake Ingredients
- 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%, whole milk, or buttermilk, room temperature
Buttercream Ingredients
- 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
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
Decoration
- 1 cup (120 g) fresh raspberries
- ¼ cup (27 g) slivered almonds
Instructions
- Prepare cake pans and oven: Preheat your oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray and line them with parchment circles to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a 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 a hand mixer, beat the granulated sugar, unsalted butter, and vegetable oil together until the mixture becomes pale and creamy in texture.
- Add egg whites and flavorings: On low speed, gradually add the 5 large egg whites one at a time, mixing well between additions to incorporate air and emulsify. Then add the sour cream, vanilla extract, and almond extract, mixing on medium speed until the batter is smooth and well combined.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk to the batter in three portions each (starting and ending with flour). Mix on low speed between each addition, scraping down the sides of the bowl as needed. Mix until the batter is smooth but be careful not to overmix to keep the cake tender.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 26 to 30 minutes, checking for doneness by lightly pressing the cake layers to ensure they spring back or by testing with a toothpick that comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a mixing bowl, whip the pasteurized egg whites, powdered sugar, and salt on high speed for about 5 minutes until opaque and thick. Reduce speed to low and gradually add the room-temperature cubed butter, one piece at a time, allowing each piece to incorporate fully. Once all butter is added, mix in vanilla and almond extracts. Whip on high speed for another 10 to 20 minutes until the buttercream is smooth, creamy, and fluffy. Scrape the bowl occasionally. Switch to a paddle attachment and mix on low for several minutes to remove any air bubbles for a silky finish.
- Prepare raspberry filling: In a medium saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes until raspberries have broken down and the mixture begins bubbling. Stir together cornstarch and water to create a slurry, remove the pan from heat, then add the slurry and mix well. Pass the mixture through a fine mesh strainer to remove seeds. Let the filling cool to room temperature, then chill for at least 1 hour to set.
- Assemble the cake: Using a serrated knife, level the cooled cake layers to ensure they are flat. Place one layer on a cake board and spread a thin layer of buttercream evenly over the top. Pipe a border of buttercream around the edge to hold in the filling and spoon half of the raspberry filling into the center. Repeat this process with the second cake layer and remaining filling. Finally, top with the third cake layer inverted (bottom side up) for a smooth finish.
- 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 and chill the cake in the refrigerator for 20 minutes to allow the crumb coat to set.
- Final frosting and decoration: Apply a generous layer of buttercream evenly on the top and sides of the cake. Smooth sides with a cake scraper, optionally leaving a raw edge on the top for a rustic look. Decorate with fresh raspberries and slivered almonds to finish the cake elegantly.
Notes
- Use room temperature ingredients to ensure smooth batter and buttercream.
- Be careful not to overmix the batter to keep the cake tender and fluffy.
- Allow cake layers to cool completely before frosting to prevent melting.
- Freezing the raspberry filling overnight can enhance its flavor and texture.
- Toast the slivered almonds lightly for added crunch and nuttiness if desired.
- Swiss meringue buttercream can be made ahead and stored refrigerated; bring to room temperature and rewhip before using.
- If fresh raspberries are not available, frozen can be used for decoration but fresh is preferred for texture and taste.
