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–+ servings
Raspberry Almond Cake

Delightful Raspberry Almond Cake for Any Celebration

This Raspberry Almond Cake is a delightful, elegant dessert perfect for any celebration or simple indulgence.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour or all-purpose flour for a denser cake
  • 2 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoon salt essential for flavor
  • 1 cup granulated sugar consider a sugar alternative
  • 0.5 cup unsalted butter at room temperature
  • 0.25 cup vegetable oil melted coconut oil can substitute
  • 4 large egg whites room temperature for better incorporation
  • 0.5 cup sour cream plain yogurt can be used as a substitute
  • 1 tablespoon vanilla extract pure extract is preferred
  • 0.5 teaspoon almond extract extra vanilla can substitute if needed
  • 1 cup milk 2% or whole, buttermilk enhances flavor
For the Swiss Meringue Buttercream
  • 1 cup powdered sugar reduce for less sweetness
For the Raspberry Filling
  • 2 cups frozen raspberries fresh can substitute when in season
  • 0.5 cup granulated sugar adjust based on tartness
  • 1 tablespoon lemon juice fresh juice is best
  • 1 tablespoon cornstarch can use arrowroot powder as substitute
For Garnishing
  • 1 cup fresh raspberries optional for presentation
  • 0.5 cup slivered almonds toast for extra flavor

Equipment

  • Oven
  • mixing bowl
  • Stand mixer
  • cake pans
  • Saucepan
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C). Prepare three 7-inch round cake pans with nonstick spray and parchment paper.
  2. In a large mixing bowl, whisk together cake flour, baking powder, and salt.
  3. In a stand mixer, beat together granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
  4. Gradually add egg whites, mixing in sour cream, vanilla extract, and almond extract.
  5. Mix the dry ingredients with the wet ingredients, alternating with milk until just combined.
  6. Distribute the batter evenly among the prepared pans and bake for 26-30 minutes.
  7. While cakes cool, prepare the buttercream by whipping egg whites and powdered sugar, then add unsalted butter.
  8. In a saucepan, combine frozen raspberries, granulated sugar, and lemon juice, cooking for 5-7 minutes.
  9. Cool the raspberry filling and assemble the cake with layers of buttercream and filling.
  10. Frost the cake with a final layer of buttercream and decorate with raspberries and almonds.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are room temperature for better mixing. Avoid overmixing to prevent a dense cake.

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