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Raspberry Almond Cake

Raspberry Almond Cake
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Raspberry Almond Cake is a delightful dessert that perfectly marries the nutty essence of almonds with the tart sweetness of fresh raspberries. This cake offers fluffy layers complemented by a creamy Swiss meringue buttercream, making it an ideal treat for any occasion—from casual family dinners to festive celebrations. With its vibrant raspberry filling and elegant presentation, this cake is not just a dessert; it’s a memory-maker that will leave your guests smiling. Plus, it’s easy to prepare and can be made ahead of time, ensuring you can enjoy the moment without stress. Get ready to impress with this show-stopping Raspberry Almond Cake!

Ingredients

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  • 2 ½ cups cake flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 ½ cup granulated sugar
  • ½ cup unsalted butter (room temperature)
  • ½ cup vegetable oil
  • 5 large egg whites (room temperature)
  • ¼ cup sour cream (room temperature)
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 1 cup 2%, whole milk, or buttermilk (room temperature)
  • ¾ cup pasteurized egg whites (from a carton)
  • 5 cups powdered sugar
  • ½ tsp salt
  • 2 cups unsalted butter (cubed, room temperature)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 12 oz frozen raspberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 cup fresh raspberries
  • ¼ cup slivered almonds

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your cake pans.
  2. In a bowl, whisk together cake flour, baking powder, and salt.
  3. Cream sugar, butter, and vegetable oil in another bowl until fluffy.
  4. Gradually add egg whites, sour cream, vanilla, and almond extract; mix well.
  5. Combine wet and dry ingredients alternately with milk until just combined.
  6. Pour batter into pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Prepare raspberry filling by cooking frozen raspberries with sugar and lemon juice until bubbly; thicken with cornstarch mixed with water.
  8. Make Swiss meringue buttercream by whipping pasteurized egg whites over simmering water with sugar until stiff peaks form; gradually add butter and extracts.
  9. Assemble the cake by layering cake, raspberry filling, and buttercream; finish with fresh raspberries and slivered almonds on top.

Nutrition

Find it online: https://cookingwitheliana.com/raspberry-almond-cake/