If you have a soft spot for moist, flavorful cakes that balance fruity brightness with nutty richness, then you are going to fall absolutely in love with this Raspberry Almond Cake with Buttercream Recipe. This cake is a showstopper with its tender almond-infused layers and luscious buttercream frosting, perfectly complemented by a vibrant raspberry filling that bursts with fresh flavor. Whether you’re celebrating a special occasion or simply want to indulge yourself, this recipe brings together simple ingredients in a truly extraordinary way that makes every bite a joyful experience.
Ingredients You’ll Need
The magic of this Raspberry Almond Cake with Buttercream Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a crucial role in delivering that perfect texture, sweet balance, and that gorgeous almond-raspberry flavor that defines this cake.
- Cake flour: Provides a fine, tender crumb that is light and soft.
- Baking powder: Essential for the cake’s rise and airy texture.
- Salt: Enhances all the other flavors and balances sweetness.
- Granulated sugar: Sweetens the cake and contributes to tenderizing.
- Unsalted butter: Adds richness and moisture for a satisfying bite.
- Vegetable oil: Keeps the cake ultra-moist without weighing it down.
- Large egg whites: Help lighten the cake and improve structure.
- Sour cream: Provides tanginess and keeps the crumb soft.
- Vanilla extract: Adds warm sweetness and depth of flavor.
- Almond extract: The star that infuses that characteristic almond note.
- Milk or buttermilk: Hydrates dry ingredients and adds subtle richness.
- Pasteurized egg whites: For that silky Swiss meringue buttercream texture.
- Powdered sugar: Sweetens and stabilizes the buttercream.
- Frozen raspberries: Cooked down to create the bright, jammy filling.
- Lemon juice: Balances the sweetness and lifts the raspberry flavor.
- Cornstarch: Thickens the raspberry filling to a perfect spreadable consistency.
- Fresh raspberries: For fresh, juicy garnishes that pop on each slice.
- Slivered almonds: Add a delightful crunch and elegant finish.
How to Make Raspberry Almond Cake with Buttercream Recipe
Step 1: Prepare Cake Pans and Oven
Start by preheating your oven to 350°F (177°C). Grease three 7-inch round cake pans generously with nonstick spray and line the bottoms with parchment paper circles. This simple prep step is key for ensuring your cake layers come out cleanly and keep their beautiful shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. This blend will provide the base structure for your cake, ensuring even rising and a tender crumb.
Step 3: Cream Fats and Sugar
Using a mixer, beat the granulated sugar, unsalted butter, and vegetable oil until the mixture is pale, fluffy, and creamy. This step is where the cake’s moisture and richness really start to build.
Step 4: Add Egg Whites and Extracts
Slowly add the large egg whites one at a time, ensuring each is well incorporated. Then mix in the sour cream, vanilla extract, and almond extract. These ingredients bring moisture, flavor depth, and the unmistakable almond aroma that makes this cake stand out.
Step 5: Incorporate Dry Ingredients and Milk
Alternate adding the dry ingredients and the milk, starting and ending with the flour mixture. Mix gently to combine without overworking the batter—this keeps the cake tender and soft.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans. Bake for about 26 to 30 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 15 minutes before transferring to wire racks to cool completely.
Step 7: Make Shortcut Swiss Meringue Buttercream
Whip the pasteurized egg whites, powdered sugar, and salt on high speed until the mixture is thick and glossy, approximately 5 minutes. Gradually add cubed unsalted butter on low speed, one piece at a time, allowing it to incorporate fully. When all butter is added, beat in vanilla and almond extracts. Then whip on high for up to 20 minutes until smooth and silky, occasionally scraping the bowl.
Step 8: Prepare Raspberry Filling
In a saucepan, gently cook frozen raspberries with sugar and lemon juice until the mixture breaks down and bubbles. Stir together cornstarch and water, then add to the pan off the heat and mix well. Strain through a fine mesh sieve to remove seeds and chill the filling for at least an hour to set.
Step 9: Assemble the Cake
Level the cooled cake layers with a serrated knife for a flat surface. Place one layer on a cake board, spread a thin layer of buttercream, then pipe a buttercream border around the edge to keep the raspberry filling contained. Spread half the raspberry filling inside that border. Repeat with the second layer and remaining filling, and top with the final cake layer placed bottom side up.
Step 10: Crumb Coat and Chill
Apply a thin crumb coat of buttercream around the cake, smooth the sides with a scraper, and chill for about 20 minutes. This sets the base and traps any stray crumbs, so your final frosting stays perfectly smooth and clean.
Step 11: Final Frosting and Decoration
Cover the cake generously with your buttercream, smoothing the sides with a cake scraper. For an elegant yet rustic look, leave a raw edge on top if you like. Finish by decorating with fresh raspberries and slivered almonds for a stunning presentation and delightful textures.
How to Serve Raspberry Almond Cake with Buttercream Recipe
Garnishes
Fresh raspberries and slivered almonds not only provide a gorgeous contrast in texture and color but also enhance the flavors, giving that fresh fruit burst and nutty crunch every bite deserves. I love adding a few edible flowers or mint leaves, too, for that extra wow factor if you’re impressing guests.
Side Dishes
This cake pairs beautifully with light accompaniments like a scoop of vanilla bean ice cream or a dollop of whipped cream. A simple fresh fruit salad with berries and a drizzle of honey also complements the almond and raspberry notes without overpowering the cake’s lovely flavor profile.
Creative Ways to Present
If you want to elevate this Raspberry Almond Cake with Buttercream Recipe to a special centerpiece, try stacking individual mini cakes or serving it alongside a tea or coffee bar for guests to help themselves. You can also serve it as layered parfaits in glass cups, with crumbled cake and buttercream layers alternating with raspberry sauce for a playful twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly covered in the refrigerator to keep it fresh for up to 4 days. The buttercream will maintain its creamy texture, and the layers will stay moist, making each slice just as delicious later.
Freezing
You can freeze the cake layers wrapped well in plastic wrap and then foil for up to 3 months. When ready to use, thaw overnight in the refrigerator before assembling and frosting. If you’ve already assembled and frosted the cake, freeze it uncovered for about an hour to firm up the buttercream, then wrap well and freeze.
Reheating
This cake is best enjoyed chilled or at room temperature but if you want to warm a slice, let it come to room temperature first and enjoy it as is. Avoid microwaving the whole cake to preserve the fluffy batter and creamy buttercream texture.
FAQs
Can I use fresh raspberries instead of frozen for the filling?
Frozen raspberries break down better when cooked, giving you that smooth, jam-like filling essential for this cake. Fresh raspberries can be used, but you might need to add a bit more cornstarch to thicken the filling properly.
Is there a substitute for almond extract if I’m allergic?
Yes, you can replace almond extract with additional vanilla extract or a touch of hazelnut extract for a different but equally delicious flavor. Just adjust to taste, as these extracts vary in intensity.
Can I make this cake gluten-free?
To adapt this Raspberry Almond Cake with Buttercream Recipe for gluten-free diets, substitute the cake flour with a gluten-free flour blend designed for baking. Be sure to check that your baking powder is gluten-free as well.
How long does it take to make this cake from start to finish?
This cake takes about 3 hours and 45 minutes total, including baking, cooling, making the filling and buttercream, and assembling. It’s a bit of a project but well worth every minute for the incredible results.
Can I prepare parts of the cake in advance?
Absolutely. You can bake the layers a day or two ahead, and make the raspberry filling and buttercream in advance. Store each component separately in airtight containers in the fridge, then assemble when ready to serve.
Final Thoughts
This Raspberry Almond Cake with Buttercream Recipe is truly one of my favorite cakes to make and share because it combines classic flavors with a lovely texture and bright, fresh fruitiness. It’s perfect for celebrations or any time you want to treat yourself and your loved ones to something special. Trust me, once you try this, it will become your go-to recipe whenever you want a cake that tastes as exquisite as it looks.
Print
Raspberry Almond Cake with Buttercream Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Almond Cake with Buttercream is a delightful layered dessert featuring moist almond and vanilla-flavored cake layers, filled with a luscious raspberry filling and topped with a silky Swiss meringue buttercream. The cake is decorated with fresh raspberries and crunchy slivered almonds, perfect for special occasions or an elegant treat.
Ingredients
Cake
- 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
- 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 paper circles to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream fats and sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat granulated sugar, unsalted butter, and vegetable oil together until the mixture becomes pale and creamy.
- Add egg whites and flavorings: On low speed, gradually add the five large egg whites, one at a time, mixing well between each addition. Then add the sour cream, vanilla extract, and almond extract, mixing at medium speed until fully incorporated.
- Incorporate dry ingredients and milk: Alternately add the flour mixture and milk to the mixture in three additions each (⅓ of the flour mixture, then ½ of the milk, and so forth), mixing on low speed between additions. Scrape down the sides of the bowl as needed. Mix until the batter is smooth but avoid overmixing to keep the cake tender.
- Bake the cake layers: Divide the batter evenly among the prepared pans. Bake for 26-30 minutes, or until the cakes spring back when lightly pressed or a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring to wire racks to cool completely.
- Make shortcut Swiss meringue buttercream: In a clean mixer bowl, whip pasteurized egg whites, powdered sugar, and salt on high speed for 5 minutes until the mixture is opaque and thick. Reduce speed to low and add the room temperature cubed butter, one piece at a time, making sure each piece is fully incorporated before adding the next. Once all butter is mixed in, add vanilla and almond extracts. Whip on high speed for 10-20 minutes until the buttercream is smooth, creamy, and fluffy. Scrape the bowl occasionally. For a smooth finish, switch to a paddle attachment and mix on low for several minutes to remove air bubbles.
- Prepare raspberry filling: In a medium saucepan over medium-low heat, combine the frozen raspberries, granulated sugar, and lemon juice. Cook for about 10 minutes until the raspberries break down and the mixture starts bubbling. In a small bowl, stir together cornstarch and water to create a slurry. Remove the pan from heat and mix in the slurry to thicken the filling. Press the cooked mixture through a fine-mesh strainer to remove seeds. Let cool to room temperature, then refrigerate for at least 1 hour.
- Assemble the cake: Using a serrated knife, level the cooled cake layers by trimming the domed tops. Place one cake layer on a cake board, spread a thin layer of buttercream on top, then pipe a buttercream border around the edge to hold the raspberry filling. Spoon half of the raspberry filling into the center. Repeat this process with the second layer and the remaining filling. Place the third layer on top upside down (bottom side up) for a flat surface.
- Crumb coat and chill: Apply a thin crumb coat of buttercream around the top and sides of the assembled cake to seal in crumbs. Smooth the surface with a cake scraper, then chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Final frosting and decoration: Apply a generous final layer of buttercream, smoothing the sides carefully with a scraper and optionally leaving a raw edge on top for a rustic look. Decorate the cake with fresh raspberries and slivered almonds to finish.
Notes
- Room temperature ingredients help the batter mix more evenly for a fluffier cake texture.
- Using pasteurized egg whites for the buttercream ensures safety without cooking.
- Chilling the raspberry filling thickens it and enhances flavors.
- Be careful not to overmix the cake batter to keep the layers tender.
- For easier cake leveling, a serrated knife or cake leveler works best.
- Ensure the butter used for buttercream is truly at room temperature for smooth mixing.
- Fresh raspberries and almonds can be substituted for decoration based on availability.
