Raspberry Almond Cake Recipe

Imagine layers of delicate almond cake enveloped in silky Swiss meringue buttercream and filled with a tangy homemade raspberry filling—this Raspberry Almond Cake is pure bliss in every forkful. The moment you serve it, it brings a shower of “oohs” and “aahs” thanks to its dazzling looks and irresistible flavors. Whether it’s a special celebration or just because you deserve a treat, this cake is an instant mood-lifter and sure to become a personal favorite!

Ingredients You’ll Need

The best part about making a Raspberry Almond Cake is just how approachable the ingredient list is—nothing too fancy, but every single item brings something wonderful to the party. From almond and vanilla extracts that perfume the cake to tart raspberries that make the flavor pop, each component truly brings its own kind of magic.

• Cake flour: Keeps the cake tender and fluffy—key to those light, dreamy layers.
• Baking powder & salt: Help the cake rise evenly and balance the sweetness.
• Granulated sugar: Sweetens both the cake and the raspberry filling, creating just the right contrast with the tart fruit.
• Unsalted butter & vegetable oil: A match made in cake heaven; butter gives rich flavor and oil adds moisture so your cake stays soft for days.
• Egg whites: The secret to a pure white, pillowy cake crumb—don’t skip these!
• Sour cream: Adds luscious moisture and a tiny hint of tang for depth.
• Vanilla & almond extracts: The dynamic duo that infuses the cake and frosting with unbeatable aroma and flavor.
• Whole milk or buttermilk: Makes the cake extra tender—use buttermilk for a lovely soft crumb.
• Frozen raspberries: Perfect for the homemade filling, bringing intense berry brightness.
• Lemon juice: Makes that raspberry filling sing.
• Cornstarch & water: To thicken your raspberry filling just right.
• Pasteurized egg whites (carton): Shortcut Swiss meringue magic—no separating eggs or stress needed.
• Powdered sugar: Makes the buttercream sweet and gloriously fluffy.
• Slivered almonds & fresh raspberries: Totally optional, but they make a gorgeous, irresistible decoration.

Variations

This Raspberry Almond Cake is already pretty perfect, but you can easily adapt it to fit dietary needs, flavor cravings, or whatever you have handy in the fridge—here are some fabulously simple tweaks to try.

• Gluten-Free Gem: Swap in your favorite gluten-free all-purpose flour blend to make this cake gluten-free—it works beautifully.
• Lemon Zest Vibes: Add a tablespoon of fresh lemon zest to your cake batter for an extra citrusy zing that pairs gloriously with raspberry and almond.
• Simplified Cream Cheese Frosting: If you’re short on time, use a classic cream cheese frosting instead of Swiss meringue for a tangier twist.
• Mixed Berry Fun: Try a filling with blackberries or blueberries, or use a medley—whichever berries you love most.

How to Make Raspberry Almond Cake

Step 1: Prep Your Pans and Ingredients

Start by preheating your oven to 350°F (177°C). Prepare three 7-inch round cake pans with a spritz of nonstick spray and a parchment circle at the bottom of each. At this point, make sure all your ingredients are at room temperature—trust me, this will make your batter smoother and your layers fluffier!

Step 2: Mix the Dry Ingredients

In a medium bowl, briskly whisk together your cake flour, baking powder, and salt. This step ensures the leavening is evenly distributed so you don’t end up with any dense pockets in your layers—it makes a big difference!

Step 3: Cream Butter, Oil, and Sugar

Grab your stand or hand mixer. Cream the granulated sugar with your unsalted butter and vegetable oil for a good few minutes, until it’s pale and velvety. This step is all about aerating your batter for the lightest possible cake texture.

Step 4: Add Egg Whites and Flavors

With the mixer on low, add your egg whites one at a time, mixing just until each is absorbed. Toss in the sour cream, vanilla, and almond extracts, and blend until everything becomes one big delicious-smelling batter—don’t forget to scrape down the sides.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk (or buttermilk) to the butter mixture. Start and end with the flour (think: ⅓ dry, ½ milk, repeat). Go slow and gentle—it’s all about keeping that batter airy. Stop mixing right when you see a smooth, combined batter!

Step 6: Bake and Cool

Divide the batter evenly among your three pans and bake for 26–30 minutes, until the cakes are golden, bounce back when touched, or a toothpick comes out clean. Let the layers cool in the pans for about 15 minutes, then transfer them to a wire rack to cool completely. Patience! Warm cakes are tricky to frost.

Step 7: Make the Raspberry Filling

While the cakes cool, simmer your frozen raspberries with sugar and lemon juice until broken down. Whisk together cornstarch and water, stir it in, and simmer briefly to thicken. For a lush, seedless filling, press the mixture through a fine mesh sieve, then chill for at least an hour.

Step 8: Whip Up the Swiss Meringue Buttercream

In your stand mixer with the whisk attachment, whip pasteurized egg whites, powdered sugar, and salt until thick. Drop in the cubed unsalted butter, one bit at a time. Add vanilla and almond extracts, then whip for 10–20 minutes—don’t panic if it looks curdled; it’ll come together gorgeously! Switch to the paddle attachment and beat on low to knock out air bubbles.

Step 9: Assemble Your Raspberry Almond Cake

Level your cooled cake layers. On a cake board, place the first layer and add a thin layer of buttercream. Pipe a border of buttercream around the edge, and fill the center with half the chilled raspberry filling. Repeat with the second layer. Top with the third, bottom side up for a perfect flat surface. Apply a crumb coat and chill for 20 minutes, then frost generously with more buttercream, smoothing the sides and leaving a rustic “raw edge” if you like.

Step 10: Decorate and Serve

Finish your masterpiece by dotting the top with fresh raspberries and slivered almonds—it’s utterly swoon-worthy. All that’s left is to call the gang to the table and dig in!

How to Serve Raspberry Almond Cake

Garnishes

This cake is practically begging for a finishing touch—pile on fresh raspberries and a generous sprinkle of slivered almonds. For a fancier flourish, add a dusting of powdered sugar or a few edible flower petals for a beautiful pop of color.

Side Dishes

Raspberry Almond Cake shines all on its own, but if you want something on the side, serve with a scoop of vanilla ice cream, a spoonful of softly whipped cream, or, for grown-ups, a splash of almond liqueur in your coffee.

Creative Ways to Present

For extra wow-factor, assemble as a naked cake and let the vivid raspberry filling peek through the sides. Mini individual cakes or cake slices set on pretty plates with a scatter of raspberries and mint make for a show-stopping dessert table.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Almond Cake can be stored, covered, in the fridge for up to four days. Keep it on a plate under a cake dome or gently wrapped in plastic—it’ll stay moist and scrumptious without drying out.

Freezing

This cake freezes like a dream! Either wrap individual slices tightly or freeze a whole frosted cake—just chill first so the buttercream hardens, then double-wrap in plastic and foil. Thaw overnight in the fridge before enjoying.

Reheating

While Raspberry Almond Cake is best served at room temperature, if you’ve chilled it, let slices sit out for 15–20 minutes before serving. If you love a slightly warm slice, zap it in the microwave for 10 seconds (just enough to soften the buttercream, not melt it!).

FAQs

Final Thoughts

This Raspberry Almond Cake brings together the lush flavors of almond and raspberry in a way that’s simply unforgettable. I promise, with each bite, you’ll taste the love and care that goes into every layer. Try it for your next celebration—or just because you deserve something special. Bake, slice, and get ready to fall head-over-heels for your new signature cake!

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