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Raspberry Almond Cake

Raspberry Almond Cake: A Sweet Slice of Bliss Awaits

Experience the nostalgic delight of Raspberry Almond Cake, a perfect dessert for celebrations or an indulgent treat.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser cake.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 1 teaspoon Salt Maintain the amount for balanced taste.
  • 1.5 cups Granulated Sugar Can substitute with less processed sugars for a different flavor.
  • 1 cup Unsalted Butter Room temperature is crucial for proper creaming.
  • 0.5 cups Vegetable Oil Can substitute with melted coconut oil or melted butter.
  • 4 Large Egg Whites Use pasteurized liquid egg whites if desired.
  • 0.5 cups Sour Cream Substitute with plain yogurt if needed.
  • 1 teaspoon Vanilla Extract Essential flavor enhancer.
  • 1 teaspoon Almond Extract Essential flavor enhancer.
  • 0.5 cups Milk 2%/whole/buttermilk can be used.
For the Buttercream
  • 4 large Pasteurized Egg Whites Can swap for meringue powder in a pinch.
  • 2 cups Powdered Sugar Adjust amount based on your sweetness preference.
For the Raspberry Filling
  • 2 cups Frozen Raspberries Fresh raspberries can be used depending on availability.
  • 0.5 cups Granulated Sugar Sweetens the raspberry filling.
  • 2 tablespoons Lemon Juice Adds acidity to balance sweetness.
  • 2 tablespoons Cornstarch Ensure to mix in properly to avoid lumps.
  • 0.5 cups Water Needed to dissolve cornstarch for filling.
For Decoration
  • 1 cup Fresh Raspberries Optional decoration for visual appeal.
  • 0.5 cups Slivered Almonds Optional garnish for texture.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Serrated knife
  • 3 Round Cake Pans
  • Saucepan
  • Wire Racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans.
  2. In a mixing bowl, whisk together the cake flour, baking powder, and salt.
  3. Cream the granulated sugar, unsalted butter, and vegetable oil until pale and creamy.
  4. Gradually add the egg whites, sour cream, vanilla, and almond extracts, mixing until smooth.
  5. Alternate adding the dry mixture and milk, mixing until just combined.
  6. Divide the batter among the prepared pans and bake for 26–30 minutes.
  7. Allow the cakes to cool in pans for 15 minutes, then transfer to wire racks.
  8. Whip the egg whites, sugar, and salt over simmering water until opaque, then mix in room-temperature butter.
  9. For the raspberry filling, cook frozen raspberries, sugar, and lemon juice, then add cornstarch mixed with water.
  10. Level the cake layers, layer with buttercream and raspberry filling, repeating until all layers are used.
  11. Apply a thin crumb coat of buttercream and chill for 30 minutes.
  12. Finish with a final coat of buttercream, decorating with fresh raspberries and slivered almonds.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for better texture. Avoid overmixing to maintain fluffiness.

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