As I stood in my kitchen, the sweet aroma of freshly baked cake wafting through the air, I couldn’t help but feel a spark of excitement. There’s something magical about creating a Raspberry Almond Cake from scratch. Its delicate layers filled with luscious raspberry goodness and topped with silky Swiss meringue buttercream remind me of dreamy celebrations and the elegance of wedding cakes. This recipe is a wonderful choice whether you’re looking to impress guests or simply indulge in a comforting slice at home. Plus, it’s deceptively simple to make, giving you a showstopper dessert with minimal fuss. Are you ready to explore the delightful world of homemade cakes? Let’s dive in! Why is Raspberry Almond Cake so special? Delightful, Sweet Layers: The light almond cake is filled with a vibrant raspberry filling, combining both sweetness and tartness in every bite. Irresistible Frosting: Topped with silky Swiss meringue buttercream, this cake feels decadently luxurious, yet is easy to create at home. Impressive Presentation: Perfect for weddings or celebrations, it always garners oohs and aahs from guests. Versatile Options: Feel free to switch up the fillings with other berries or try a different frosting like cream cheese or even chocolate ganache! This cake showcases your baking skills and creates moments worth celebrating, just like our Decadent Chocolate Mousse Cake. Raspberry Almond Cake Ingredients For the Cake Layers • Cake Flour – Provides structure; for a denser cake, all-purpose flour can be used instead. • Baking Powder – Acts as a leavening agent; always check freshness for optimal rising. • Salt – Enhances flavor; essential for balancing the sweetness. • Granulated Sugar – Adds sweetness and promotes browning; substitutes may alter texture. • Unsalted Butter – Adds moisture and flavor; ensure it’s at room temperature for easy creaming. • Vegetable Oil – Keeps the cake moist; can be substituted with melted coconut oil or butter. • Egg Whites – Offer structure and aeration; liquid egg whites in cartons can be a convenient option. • Sour Cream – Contributes moisture and tanginess; plain yogurt is a good substitute. • Vanilla Extract – Enhances flavor; opt for high-quality extracts for the best results. • Almond Extract – Provides the characteristic almond flavor; use pure extract for authenticity. • Milk – Adds moisture; can be replaced with buttermilk or a milk alternative for similar results. For the Raspberry Filling • Frozen Raspberries – Offers the primary flavor and tartness; fresh raspberries work beautifully when in season. • Granulated Sugar (for filling) – Sweetens the tartness of the berries perfectly. • Lemon Juice – Brightens the raspberry flavor; essential for achieving balance. • Cornstarch – Thickens the raspberry filling; ensure it’s fully mixed to avoid lumps. • Water – Used for dissolving cornstarch to create a smooth filling. For Decoration • Fresh Raspberries – Optional garnish that adds a pop of color and flavor. • Slivered Almonds – These optional toppings offer a delightful crunch and nutty essence. With these ingredients, your Raspberry Almond Cake will shine at any gathering, creating sweet memories with every slice! Step‑by‑Step Instructions for Raspberry Almond Cake Step 1: Preheat and Prepare Pans Begin by preheating your oven to 350°F (177°C). While it’s heating, prepare three 7-inch round cake pans by greasing them with unsalted butter and dusting them lightly with flour to ensure the cakes release easily once baked. Step 2: Combine Dry Ingredients In a large mixing bowl, sieve together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of salt to ensure they are evenly mixed. This will provide the foundation of your Raspberry Almond Cake, promoting an even rise as it bakes. Step 3: Cream Fat and Sugar In a separate bowl, cream together 1 cup of granulated sugar, ½ cup of unsalted butter, and ¼ cup of vegetable oil using an electric mixer. Beat until the mixture is pale and fluffy, which should take about 3-5 minutes. This step is crucial for achieving a light, tender cake texture. Step 4: Incorporate Egg Whites and Flavors Gradually add in 4 egg whites, ensuring each is well combined before adding the next. Following this, mix in 1 cup of sour cream along with 1 teaspoon of vanilla extract and 1 teaspoon of almond extract until smooth, giving your batter a rich flavor profile. Step 5: Mix Dry and Wet Ingredients Alternately add the dry flour mixture and ½ cup of milk to the wet batter, mixing gently until just combined. Be careful not to overmix; it’s okay if a few small lumps remain. The batter should be smooth but not overly beaten, ensuring you retain that light texture. Step 6: Bake the Cake Layers Divide the batter evenly among the prepared cake pans and spread it gently with a spatula. Bake in the preheated oven for 26-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden on top; trust your senses! Step 7: Cool the Cakes Remove the cake layers from the oven and let them cool in the pans for 15 minutes. Then, carefully transfer the cakes to wire racks to cool completely. This cooling step is essential for preventing a soggy cake and allows your Raspberry Almond Cake to firm up properly. Step 8: Prepare the Swiss Meringue Buttercream In a mixing bowl, whip 4 egg whites with 1 cup of powdered sugar and a pinch of salt until thick and glossy. Gradually add in 1 cup of softened unsalted butter, mixing well until the buttercream is smooth and creamy, then blend in 1 teaspoon of both vanilla and almond extracts. Step 9: Make the Raspberry Filling In a saucepan, combine 2 cups of frozen raspberries with ½ cup of granulated sugar and the juice of 1 lemon over medium heat. Stir until bubbling, then thicken the mixture with a cornstarch slurry made from 2 tablespoons of cornstarch dissolved in 2 tablespoons of water. Allow this to cool. Step 10: Assemble the Cake Layers Once the cake layers are cool, level the tops if necessary. Start by placing one layer on your serving plate, spreading a layer of buttercream followed by the raspberry filling. Repeat this for the second layer and top it with the final cake layer for vertical balance. Step 11: Crumb Coat and Chill Apply a thin layer of buttercream all over the assembled cake to trap any loose crumbs, then place it in the refrigerator for about 30 minutes. This crumb coat helps to create a smooth finish for your final frosting. Step 12: Final Frosting and Decoration After chilling, frost the entire Raspberry Almond Cake with the remaining buttercream, smoothing the edges carefully. For an added touch, decorate the top with fresh raspberries and slivered almonds, making it visually stunning and deliciously inviting for your celebration! What to Serve with Raspberry Almond Cake This delightful cake can be the star of your dessert table, but pairing it with the right sides can elevate your meal experience even further. Whipped Cream: A dollop of lightly sweetened whipped cream complements the cake’s sweetness while adding a luscious creaminess. Fresh Berries: Serve with a medley of fresh berries to enhance the tartness of the raspberry filling, creating a refreshing contrast. Almond Biscotti: Crunchy almond biscotti offer a delightful texture and nutty flavor that echo the cake’s almond essence. Enjoy dunking them in coffee! Coffee or Espresso: A rich, dark coffee or shot of espresso perfectly balances the sweetness of the cake, enhancing the overall flavor experience. A warm drink always invites cozy conversations. Lemon Sorbet: The bright, zesty notes of lemon sorbet cleanse the palate and provide a refreshing counterpoint to the cake’s richness. Chocolate Ganache: For those chocolate lovers, a drizzle of silky chocolate ganache adds both depth and a touch of decadence to every bite. Pair these options with your Raspberry Almond Cake, and watch as delicious memories are created around your table! How to Store and Freeze Raspberry Almond Cake Room Temperature: Store leftover cake slices covered in an airtight container at room temperature for up to 1 day to maintain moisture and flavor. Fridge: For longer freshness, keep the cake in the refrigerator for up to 3 days. Make sure it’s covered to prevent it from absorbing odors. Freezer: If you want to save your Raspberry Almond Cake for later, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheating: To enjoy warm slices, you can gently reheat individual pieces in the microwave for about 10-15 seconds, ensuring you don’t dry them out. Raspberry Almond Cake Variations Feel free to personalize your Raspberry Almond Cake with these delightful twists, making it uniquely yours! Gluten-Free: Substitute cake flour with a gluten-free blend to accommodate those with dietary restrictions. Nut-Free: Omit almond extract and slivered almonds, using vanilla extract and toasted coconut for flavor and texture instead. Mixed Berry Twist: Swap frozen raspberries with a mix of blueberries and strawberries for a summer-inspired flavor explosion. Chocolate Lover’s Delight: Add unsweetened cocoa powder to both the cake batter and frosting for a delicious chocolate-raspberry combo. Cream Cheese Frosting: Replace Swiss meringue buttercream with rich cream cheese frosting for a tangy, luscious alternative that pairs beautifully with the raspberry filling. Zesty Lemon Infusion: Incorporate lemon zest into the batter for a bright, citrusy note that complements the raspberry filling wonderfully. Imagine serving slices adorned with a scoop of vanilla ice cream or alongside our crowd-pleasing Decadent Carrot Cake; it allows for endless possibilities in your dessert table! Whatever your choice, enjoy the creative process of baking. Make Ahead Options These Raspberry Almond Cake components are wonderfully suited for meal prep! You can prepare the raspberry filling and Swiss meringue buttercream up to a week in advance (store them in airtight containers in the refrigerator). Just before you’re ready to assemble your cake, bring the buttercream to room temperature and re-whip for a smooth consistency. You can also bake the cake layers up to 24 hours ahead — simply cool completely, wrap them tightly in plastic wrap, and store at room temperature. This way, when it’s time to serve, assembly is a breeze, and you’ll enjoy a freshly made cake that’s just as delicious as if you made it all in one day! Tips for the Best Raspberry Almond Cake Room Temperature Ingredients: Ensure all cold ingredients, like butter, eggs, and sour cream, are at room temperature. This helps create a smooth batter for your Raspberry Almond Cake. Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to a dense cake, so be gentle to preserve the fluffy texture. Cornstarch Care: When making the raspberry filling, be sure to fully dissolve the cornstarch in water. This prevents clumps and ensures a silky consistency. Check for Doneness: Instead of strictly following bake times, use a toothpick to test for doneness. The cake is ready when it comes out clean, avoiding potential overbaking. Chill the Buttercream: If your Swiss meringue buttercream seems too soft to spread, refrigerate it briefly. This will firm it up, making it easier to frost your beautiful layers. Raspberry Almond Cake Recipe FAQs How do I choose the best raspberries for my filling? Absolutely! When selecting raspberries, look for ones that are plump and vibrant in color, without dark spots all over. Fresh raspberries should be bright red, firm, and smell fragrant. If you’re using frozen, ensure they are free from ice crystals to retain that juicy flavor once thawed. How should I store my leftover Raspberry Almond Cake? The more the merrier! Store your leftover cake slices in an airtight container at room temperature for up to 1 day. For longer storage, keep it in the fridge for up to 3 days. Make sure it’s covered to keep it from drying out and absorbing any fridge odors. Always bring it back to room temperature before serving for the best flavor. Can I freeze my Raspberry Almond Cake? Yes, you can! To freeze, wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn. Store it in a well-sealed container for up to 1 month. When you’re ready to enjoy, simply thaw it in the fridge overnight so it can regain its moisture. What should I do if my Swiss meringue buttercream is too soft? Very! If your buttercream is too soft to spread, refrigerate it for about 15–20 minutes to firm it up. Additionally, ensure your butter was at the right temperature—not too warm or too cold—as this can affect the buttercream’s consistency. If made ahead, re-whipping at room temperature can also help restore its texture. Are there any allergies to consider when making Raspberry Almond Cake? Definitely! This cake contains common allergens such as eggs, dairy, and nuts (almond extract), so it’s important to ask your guests about dietary restrictions. For a nut-free version, you can substitute almond extract with vanilla extract, maintaining delicious flavor while accommodating those with nut allergies. How long will my cake stay fresh in the fridge? Your Raspberry Almond Cake will remain fresh in the refrigerator for up to 3 days when stored properly. Keeping it in an airtight container helps retain its moisture, ensuring every slice is as delightful as the first! Delightful Raspberry Almond Cake: A Slice of Bliss A delightful Raspberry Almond Cake with sweet layers, fruity filling, and silky frosting, perfect for any celebration. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 12 slicesCourse: CakesCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers2 cups Cake Flour For a denser cake, all-purpose flour can be used instead.2 teaspoons Baking Powder Always check freshness for optimal rising.0.5 teaspoon Salt Essential for balancing the sweetness.1 cup Granulated Sugar Substitutes may alter texture.0.5 cup Unsalted Butter Ensure it’s at room temperature for easy creaming.0.25 cup Vegetable Oil Can be substituted with melted coconut oil or butter.4 large Egg Whites Liquid egg whites in cartons can be a convenient option.1 cup Sour Cream Plain yogurt is a good substitute.1 teaspoon Vanilla Extract Opt for high-quality extracts for the best results.1 teaspoon Almond Extract Use pure extract for authenticity.0.5 cup Milk Can be replaced with buttermilk or a milk alternative.For the Raspberry Filling2 cups Frozen Raspberries Fresh raspberries work beautifully when in season.0.5 cup Granulated Sugar Sweetens the tartness of the berries.1 tablespoon Lemon Juice Brightens the raspberry flavor.2 tablespoons Cornstarch Ensure it’s fully mixed to avoid lumps.2 tablespoons Water Used for dissolving cornstarch.For Decoration1 cup Fresh Raspberries Optional garnish that adds a pop of color and flavor.0.25 cup Slivered Almonds Optional topping that offers a delightful crunch. Equipment ovenMixing bowlsElectric mixermeasuring cupsMeasuring spoonsspatulaSaucepanCake PansCooling Racks Method Cake PreparationPreheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans by greasing them.In a large bowl, sieve together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.In another bowl, cream 1 cup of granulated sugar with ½ cup of unsalted butter and ¼ cup of vegetable oil.Gradually add in 4 egg whites, followed by 1 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.Alternately mix in the dry ingredients and ½ cup of milk until just combined.Divide the batter among the prepared pans and bake for 26-30 minutes until a toothpick comes out clean.Cool the cakes in the pans for 15 minutes before transferring to wire racks.Whip 4 egg whites with 1 cup of powdered sugar and a pinch of salt until thick; gradually add in 1 cup of softened unsalted butter.Combine 2 cups of frozen raspberries, ½ cup of granulated sugar, and 1 tablespoon of lemon juice in a saucepan over medium heat.Thicken the raspberry mixture with a cornstarch slurry made from 2 tablespoons of cornstarch and 2 tablespoons of water.Assemble the layers with buttercream and raspberry filling, then apply a crumb coat of buttercream and chill for 30 minutes.Frost the cake with remaining buttercream, decorating with fresh raspberries and slivered almonds. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesEnsure cold ingredients are at room temperature for the best batter texture. Avoid overmixing to maintain fluffiness. Properly dissolve cornstarch to avoid lumps in the filling. Tried this recipe?Let us know how it was!
