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Almond Raspberry Swirl Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 127 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Almond Raspberry Swirl Cake is a luscious layered dessert featuring moist almond-flavored cake with beautiful raspberry swirls, filled with sweetened whipped cream, and frosted with a creamy cream cheese frosting. Perfect for special occasions, this cake combines the subtle nuttiness of almond extract with the tart sweetness of raspberry jam in a stunning presentation and delightful flavor.

Ingredients

Scale

Cake Batter

  • 8 oz cream cheese, softened (226g)
  • 1 ½ sticks unsalted butter, softened (168g)
  • 2 cups sugar (400g)
  • 4 large eggs, room temperature
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup buttermilk (242g)
  • ¼ cup vegetable oil (canola oil recommended) (54g)
  • 1 Tablespoon almond extract (12g)

Raspberry Swirl

  • ⅓ cup seedless raspberry jam (90g)
  • ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder (optional)
  • 1 cup reserved cake batter
  • Red or pink coloring gel (optional)

Sweetened Whipped Cream Filling

  • 1 cup heavy cream (240g)
  • ¼ cup confectioners sugar (29g)
  • 1 teaspoon vanilla extract (4g)

Cream Cheese Frosting

  • 2 sticks unsalted butter, slightly softened (226g)
  • 16 oz cream cheese, softened (452g)
  • 2 teaspoons vanilla extract (8g)
  • ½ teaspoon salt (2g)
  • 6 to 6 ½ cups confectioners sugar (690g to 747g)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch cake pans and place a circle of parchment or wax paper at the bottom of each pan for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds; set aside.
  3. Mix Wet Ingredients: In another bowl, combine buttermilk, vegetable oil, and almond extract; set aside.
  4. Cream Butter and Cream Cheese: In the bowl of a mixer, beat the softened butter and cream cheese at medium speed until smooth and creamy.
  5. Add Sugar and Eggs: Gradually add sugar and beat for 2-3 minutes at medium speed until fluffy. Add eggs one at a time, mixing well after each, until yolk color disappears.
  6. Combine Batter: With the mixer on low speed, alternate adding the flour mixture and milk mixture, starting and ending with the flour mixture (three additions of dry, two additions of wet), mixing just until incorporated. Scrape down the bowl as needed.
  7. Prepare Raspberry Swirl Batter: Remove 1 cup of the plain batter to a small bowl. Stir in raspberry jam, raspberry extract or Jell-O powder, and optional red/pink gel until well blended.
  8. Fill Cake Pans and Swirl: Divide about 1 cup of plain batter evenly among the three pans. Spoon raspberry batter evenly on top of the plain batter in each pan, followed by the remaining plain batter and any leftover raspberry batter. Tap pans to level and use a knife to create swirls by running through batter several times.
  9. Bake: Bake at 325°F (163°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cakes cool 5-10 minutes in the pans on wire racks, then turn out to cool completely.
  10. Make Sweetened Whipped Cream Filling: Chill bowl and whisk attachment for 10 minutes. Beat heavy cream, confectioners sugar, and vanilla on low speed gradually increasing to medium-high until soft peaks form (1½ minutes). Avoid overbeating.
  11. Prepare Cream Cheese Frosting: Beat butter on low-medium speed until soft and smooth. Add cream cheese pieces and blend until incorporated. Add vanilla and salt. Gradually mix in confectioners sugar on low speed until combined. Increase speed and beat until fluffy but do not overbeat. Refrigerate if frosting becomes too soft.
  12. Assemble the Cake: Place first cake layer on a plate. Pipe a dam of frosting about ¼ to ½ inch from edge. Spread a thin layer of raspberry jam inside the dam, then spread whipped cream filling. Repeat with the second layer. Add third layer and pipe frosting into any gaps between layers.
  13. Crumb Coat and Chill: Apply a thin crumb coat layer of frosting over the entire cake. Chill cake in freezer for 10-15 minutes or refrigerator longer to firm.
  14. Final Frosting and Decoration: Apply final layer of frosting smoothing with an offset spatula. Create a textured finish if desired. Pipe a large shell border along the top edge using a large 1M piping tip. Decorate with fresh raspberries on top.

Notes

  • To substitute cake flour: For each cup of all-purpose flour, remove 2 tablespoons of flour and replace with 2 tablespoons cornstarch. For this recipe, measure 3 cups all-purpose flour, remove 6 tablespoons, replace with 6 tablespoons cornstarch, and whisk together.
  • To substitute buttermilk: Add 1 tablespoon vinegar or lemon juice to a measuring cup, add milk to reach 1 cup, stir and let sit 5 minutes before using.
  • Raspberry swirl can be enhanced by adding ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder for stronger flavor.
  • Use red or pink food coloring gel to give the raspberry swirl batter a vibrant color if desired.
  • This recipe also works well for cupcakes, though doming may be minimal.

Nutrition

  • Serving Size: 1 slice (1/15 of cake)
  • Calories: 420
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/almond-raspberry-swirl-cake-recipe/