Dessertscakemehometonight4.0
Raspberry Almond Cake
A slice of this raspberry almond cake will give you all the flavor of wedding cake without the wedding! This cake is made with tender white almond cake layers, shortcut Swiss meringue buttercream frosting, and homemade raspberry filling.
👥 12 Servings⏱️ Prep & Cook: 3h 45m⏳ Prep: 2h🔥 Cook: 45 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- strainer
- knife
- spatula
📝 Preparation Steps
1
White Almond Cake
2
Preheat oven to 350° F (177℃). Prepare three 7-inch round cake pans with nonstick cooking spray and parchment circles.
3
In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
baking powder3 tsp
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until pale and creamy.
½ cup unsalted butter (room temperature)unsalted butter (cubed, room temperature)2 cups
5
While mixing on low speed, add in the egg whites, one at a time, mixing in between each addition. Add in the sour cream, vanilla extract, and almond extract and mix on medium speed until well combined.
large egg whites (room temperature)5¾ cup pasteurized egg whites (from a carton)vanilla extract2 tspalmond extract1 tsp
6
Alternate adding the flour mixture and the milk to the butter mixture, mixing on low speed in between each addition (⅓ dry ingredients, ½ milk, ⅓ dry ingredients, ½ milk, ⅓ dry ingredients). Scrape the sides and bottom of the bowl as needed. Mix until the batter is combined and smooth but do not over mix the batter.
7
Divide the cake batter between the three prepared cake pans. Bake the cake layers for about 26 to ⏱️ 30 minutes until the cake layers bounce back when gently touched or an inserted toothpick comes out clean. Remove the pans from the oven and cool the cake in the pans for ⏱️ 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.
8
Shortcut Swiss Meringue Buttercream Frosting
9
In the bowl of a stand mixer fitted with a whisk attachment, whip the pasteurized liquid egg whites, powdered sugar, and salt for about ⏱️ 5 minutes until opaque and thick.
large egg whites (room temperature)5¾ cup pasteurized egg whites (from a carton)powdered sugar5 cups
10
Turn the mixer to low speed. Add in the cubed, room temperature unsalted butter one piece at a time, mixing in between each addition,
½ cup unsalted butter (room temperature)unsalted butter (cubed, room temperature)2 cups
11
Once the butter is added, add in the vanilla and almond extract. Turn the mixer to high speed and whip the buttercream for ⏱️ 10-20 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 bottom and sides of the bowl occasionally while whipping.
almond extract1 tsp
12
Once the buttercream is smooth and silky, switch to a paddle attachment and mix the buttercream on low speed for several minutes to remove air bubbles and make the buttercream smooth.
13
Raspberry Filling
14
In a medium saucepan, combine the frozen raspberries, granulated sugar, and lemon juice over medium-low heat. Cook for about ⏱️ 10 minutes, stirring occasionally, until the raspberries are broken down and bubbling.
frozen raspberries12 ozfresh raspberries1 cuplemon juice1 tbsp
15
In a small bowl, stir together the cornstarch and water. Remove the saucepan from the heat and add the cornstarch slurry to the raspberry mixture and stir well to combine.
cornstarch2 tbspwater2 tbsp
16
Run the raspberry filling through a fine mesh strainer, pushing the filling through with the back of the spoon, to remove the seeds. Cool the raspberry filling to room temperature and then chill for at least ⏱️ 1 hour before using.
17
Assembling the Raspberry Almond Cake
18
Level the cooled white almond cake layers with a serrated knife.
19
Place one cake layer on a round cake board. Add a thin layer of the shortcut Swiss meringue buttercream to the top of the layer and spread evenly with an offset spatula. Fill a piping bag with some of the buttercream and pipe a border of frosting around the edge of the cake. Fill the center of the buttercream border with half of the raspberry filling and spread evenly.
20
Add the second cake layer, and repeat the process, adding a thin layer of frosting, a buttercream border, and the remaining raspberry filling. Then, add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
21
With an offset spatula, add a crumb coat, a thin layer of buttercream frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for ⏱️ 20 minutes to firm the buttercream.
22
Add a generous layer of the buttercream to the chilled cake with an offset spatula. Use a cake scraper to remove the excess buttercream and smooth the sides of the cake. For the cake pictured, I left a raw edge on the top of the cake.
23
Decorate the cake with fresh raspberries and slivered almonds, if desired.
frozen raspberries12 ozfresh raspberries1 cup
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