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Raspberry Almond Cake

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 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 Filling
  • 2 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 Decoration
  • 1 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

  • oven
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • Measuring spoons
  • spatula
  • Saucepan
  • Cake Pans
  • Cooling Racks

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans by greasing them.
  2. In a large bowl, sieve together 2 cups of cake flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In another bowl, cream 1 cup of granulated sugar with ½ cup of unsalted butter and ¼ cup of vegetable oil.
  4. Gradually add in 4 egg whites, followed by 1 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract.
  5. Alternately mix in the dry ingredients and ½ cup of milk until just combined.
  6. Divide the batter among the prepared pans and bake for 26-30 minutes until a toothpick comes out clean.
  7. Cool the cakes in the pans for 15 minutes before transferring to wire racks.
  8. 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.
  9. Combine 2 cups of frozen raspberries, ½ cup of granulated sugar, and 1 tablespoon of lemon juice in a saucepan over medium heat.
  10. Thicken the raspberry mixture with a cornstarch slurry made from 2 tablespoons of cornstarch and 2 tablespoons of water.
  11. Assemble the layers with buttercream and raspberry filling, then apply a crumb coat of buttercream and chill for 30 minutes.
  12. 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

Notes

Ensure 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.

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