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
Scale
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.
