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Raspberry Almond Cake

Irresistible Raspberry Almond Cake That's Worth Every Bite

This delightful Raspberry Almond Cake features layers of tender almond cake with homemade raspberry filling and fluffy Swiss meringue frosting. A crowd-pleaser for any occasion!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Provides tenderness and structure; using all-purpose flour may yield denser cake layers.
  • 2 teaspoons Baking Powder A vital leavening agent that helps the cake rise; no substitutions recommended.
  • 1 teaspoon Salt Enhances flavor and is essential for balancing sweet recipes.
  • 1 cup Granulated Sugar Sweetens the cake and contributes to its texture.
  • 1/2 cup Unsalted Butter Adds richness and moisture; at room temperature for proper creaming.
  • 1/4 cup Vegetable Oil Keeps the cake moist.
  • 4 large Egg Whites Provide lightness and structure; best at room temperature.
  • 1 cup Sour Cream Adds luscious moisture.
  • 1 teaspoon Vanilla Extract Infuses depth of flavor.
  • 1 teaspoon Almond Extract Enhances the almond flavor profile.
  • 1 cup Milk Contributes moisture to the batter.
For the Frosting
  • 4 large Pasteurized Egg Whites Ensures safety in your meringue frosting.
  • 1 cup Powdered Sugar Sweetens the frosting and gives it that signature smooth texture.
For the Raspberry Filling
  • 2 cups Frozen Raspberries Forms the foundation of your tasty raspberry filling.
  • 1/2 cup Granulated Sugar Sweetens the filling; adjust to taste.
  • 1 tablespoon Lemon Juice Brightens and enhances the raspberry flavor.
  • 2 tablespoons Cornstarch Thickens the filling for perfect texture.
  • 1/4 cup Water Helps dissolve the cornstarch.
For Decoration
  • 1 cup Fresh Raspberries For a beautiful decorative touch.
  • 1/2 cup Slivered Almonds Adds both a crunchy texture and aesthetic appeal.

Equipment

  • Oven
  • cake pans
  • Mixing bowls
  • Electric mixer
  • saucepan
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans.
  2. Mix the cake flour, baking powder, and salt in a medium bowl, whisk until well combined.
  3. Beat together the granulated sugar, unsalted butter, and vegetable oil using an electric mixer until the mixture becomes pale and fluffy.
  4. Add the egg whites one at a time, mixing well after each addition. Then blend in the sour cream, vanilla extract, and almond extract until fully combined.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the milk, mixing on low speed until smooth.
  6. Divide the batter evenly among the prepared cake pans and bake for 26-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cake layers from the oven and cool them in their pans for 15 minutes before transferring to a wire rack to cool completely.
  8. Prepare the Swiss meringue frosting by whipping the pasteurized egg whites and powdered sugar in a heatproof bowl over simmering water until stiff peaks form.
  9. Once the meringue is ready, gradually mix in the room-temperature butter until smooth.
  10. To make the raspberry filling, cook the frozen raspberries, granulated sugar, and lemon juice in a saucepan until bubbling. Add the cornstarch slurry and stir until thickened.
  11. Level the cooled cake layers if necessary and assemble the cake by spreading frosting and raspberry filling between the layers.
  12. Apply a crumb coat of frosting around the cake, chill for 20 minutes, then frost the entire cake and decorate with raspberries and slivered almonds.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 160mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 300IUVitamin C: 5mgCalcium: 25mgIron: 1mg

Notes

Ensure your oven is calibrated correctly and use room-temperature ingredients for the best results.

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