Description

This Raspberry Almond Cake features moist white almond-flavored cake layers filled with a luscious raspberry filling and frosted with a smooth, buttery shortcut Swiss meringue buttercream. Enhanced by fresh raspberries and crunchy slivered almonds, this elegant dessert perfectly balances fruity tartness with rich sweetness, making it ideal for celebrations or special occasions.

Ingredients

Scale

White Almond 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

Shortcut Swiss Meringue 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

Additional Ingredients

1 cup (120 g) fresh raspberries
¼ cup (27 g) slivered almonds

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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 circles to ensure easy cake removal.
Mix dry ingredients: In a 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 until pale and creamy.
Add egg whites and flavorings: On low speed, gradually add egg whites one at a time, mixing between additions. Then add sour cream, vanilla extract, and almond extract, mixing on medium until well combined.
Incorporate dry ingredients and milk: Alternately add flour mixture and milk in three additions each (⅓ flour, ½ milk, etc.), mixing on low speed between additions. Scrape bowl sides as needed. Mix until batter is smooth but don’t overmix.
Bake the cake layers: Divide the batter evenly among pans and bake for 26-30 minutes. Check doneness by ensuring layers spring back when touched or toothpick comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
Make shortcut Swiss meringue buttercream: Whip pasteurized egg whites, powdered sugar, and salt on high for 5 minutes until opaque and thick. On low speed, add room temperature cubed butter one piece at a time. After all butter is incorporated, add vanilla and almond extracts, then whip on high for 10-20 minutes until smooth and creamy. Scrape bowl occasionally. 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 frozen raspberries, sugar, and lemon juice; cook for about 10 minutes until raspberries break down and mixture bubbles. Stir cornstarch and water to form slurry; remove pan from heat, add slurry and mix. Press filling through fine mesh strainer to remove seeds. Cool to room temperature, then chill for at least 1 hour.
Assemble the cake: Level cooled cake layers with a serrated knife. Place one layer on a cake board, spread a thin layer of buttercream, pipe a buttercream border around the edge, then fill center with half the raspberry filling. Repeat with second layer and remaining filling, then top with third layer (bottom side up).
Crumb coat and chill: Apply a thin crumb coat of buttercream on top and sides, smooth with a cake scraper, then chill for 20 minutes to set.
Final frosting and decoration: Apply a generous layer of buttercream, smooth sides with a scraper, leaving a raw edge on top if desired. Decorate with fresh raspberries and slivered almonds.

Notes

Store the cake in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days; wrap exposed cake surfaces with plastic wrap to prevent drying.
For optimal flavor and texture, serve the cake at room temperature.
The raspberry filling and buttercream can be prepared up to one week in advance; keep refrigerated until use.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 38g
Sodium: 200mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg