This Raspberry Almond Cake is pure celebration in every bite: layers of delicate white almond cake, swirled with tangy homemade raspberry filling, and wrapped in swirls of rich, silky shortcut Swiss meringue buttercream. It’s a showstopper that tastes even more magical than it looks—luxuriously soft, laced with almond flavor, and with pockets of bright raspberry that make every forkful crave-worthy!
Why You’ll Love This Recipe
- Ultra-Moist and Tender: The combination of cake flour, sour cream, and a touch of oil guarantees each slice of Raspberry Almond Cake is soft, rich, yet light as air.
- Fresh and Flavorful: Real raspberry filling packs every bite with bursts of tart-sweet fruitiness, perfectly balanced by aromatic almond notes.
- Easier Than It Looks: Shortcut Swiss meringue buttercream means you get bakery elegance without the fuss—no separating eggs or dealing with sugar syrup!
- Versatile for Any Occasion: Whether for birthdays, holidays, or just because, this Raspberry Almond Cake always brings “wow” factor to your table.
Ingredients You’ll Need
Every ingredient in this Raspberry Almond Cake is chosen to build flavor and texture, and absolutely nothing is fussy or hard to find. Quality and a little patience are your secret tools for bakery-level results at home!
- Cake Flour: Guarantees a fine, tender crumb — don’t be tempted to swap for all-purpose if you crave true softness.
- Almond & Vanilla Extracts: These extracts deliver pure, aromatic flavor; use the best you can find for the most impact.
- Egg Whites: Only whites are used for a snowy, fluffy cake that lets the almond and berry flavors shine through.
- Sour Cream: Adds subtle tang and extra moisture, keeping the cake impossibly tender even days later.
- Butter & Oil: This dynamic duo gives richness and that magical soft, bouncy crumb.
- Frozen Raspberries: The key to ruby-red, intensely fruity filling! They’re convenient and available year-round.
- Powdered Sugar & Pasteurized Egg Whites: Form the base for shortcut Swiss meringue buttercream—it’s cloud-like and stable, with none of the usual fuss.
- Fresh Raspberries & Slivered Almonds: For a striking finish, the fresh berries and nutty crunch are irresistible.
Variations
This Raspberry Almond Cake adapts beautifully to whatever you need or crave! Use these ideas as inspiration—don’t be afraid to swap, tweak, or put your own spin on it.
- Lemon-Raspberry Almond Cake: Swap the vanilla for extra lemon zest and add a splash more lemon juice to the raspberry filling for a bright, citrusy twist.
- Gluten-Free Version: Substitute your favorite cup-for-cup gluten-free flour blend for cake flour—just double-check it’s made for cakes.
- Berry Swap: Use blackberries, blueberries, or a medley of berries if you want to give the cake a different but equally stunning flavor and color.
- Jam Shortcut: Short on time? Use a high-quality raspberry jam instead of homemade filling—just be sure it’s thick and not too sweet.
How to Make Raspberry Almond Cake
Step 1: Prepare and Bake the White Almond Cake Layers
Begin by preheating your oven to 350° F (177°C) and lining three 7-inch round cake pans with parchment. Whisk together your cake flour, baking powder, and salt. In a stand mixer, cream the sugar, butter, and oil until the mixture is pale and fluffy—this step is pure anticipation! Add your egg whites one at a time, followed by the sour cream and those gorgeous extracts. Gradually alternate the dry ingredients and milk, mixing gently until smooth. Divide the batter and bake until the cakes spring back to the touch and a toothpick comes out clean—expect an irresistible almond aroma filling your kitchen!
Step 2: Make the Raspberry Filling
While the cakes bake and cool, cook frozen raspberries, sugar, and lemon juice together until juicy and bubbling. Stir in a simple cornstarch slurry—watch as the mixture transforms into a vibrant, thick filling! Pass it through a fine mesh strainer to remove seeds (you’re left with jewel-toned velvet), then chill to set. Try not to eat it all with a spoon!
Step 3: Whip the Shortcut Swiss Meringue Buttercream
In the clean bowl of your stand mixer, whip the pasteurized egg whites, powdered sugar, and salt for several minutes until opaque and thick. Gradually add room-temperature butter a few cubes at a time—don’t panic if it looks a little curdled! Trust the process and keep whipping, then add the vanilla and almond extracts. Switch to the paddle attachment to smooth out any air bubbles for a silky finish that spreads like a dream.
Step 4: Assemble and Decorate
Once your cakes are completely cool, trim the tops for perfectly even layers. Place one layer on a cake board and spread a thin coat of buttercream. Pipe a border of buttercream to create a well, then spoon in half of that luscious raspberry filling. Repeat with the second layer, then top with the third. Crumb coat the cake and chill for 20 minutes so it firms up. Finish with a generous layer of buttercream, smoothing the sides for those iconic “naked” edges, if you like. Garnish with fresh raspberries and slivered almonds for that final irresistible flourish!
Pro Tips for Making Raspberry Almond Cake
- Room-Temperature Ingredients: For the fluffiest Raspberry Almond Cake, ensure your eggs, milk, butter, and sour cream are all at room temperature before mixing—this makes them blend smoothly and creates an even crumb.
- Don’t Overmix the Batter: Once you add the dry ingredients and milk, stop mixing as soon as things are combined. This keeps your cake irresistible and tender, never tough.
- Super Silky Buttercream: If your shortcut Swiss meringue looks curdled at first, keep whipping! It will turn plush and velvety with a little extra time.
- Perfect Raspberry Filling Texture: Strain the filling very well for a smooth, seedless layer that spreads beautifully between cakes.
How to Serve Raspberry Almond Cake
Garnishes
Crown your Raspberry Almond Cake with heaps of fresh raspberries, a scatter of golden slivered almonds, and (if you’re feeling extra) a gentle dusting of powdered sugar. The berries add a juicy pop and the almonds bring that beautiful crunch and visual contrast—trust me, it’s pure joy on a plate!
Side Dishes
This cake absolutely shines on its own, but if you want a perfect pairing, serve it with freshly brewed Earl Grey tea, a French press coffee, or a celebratory glass of sparkling wine. For something extra-special, a scoop of vanilla bean ice cream or some whipped crème fraîche on the side is magical.
Creative Ways to Present
Cut the Raspberry Almond Cake into elegant squares for a modern dessert buffet, arrange mini-cakes using a round cutter for tea parties, or even serve single tall slices topped with a drizzle of raspberry coulis and a few edible flowers for a truly stunning finish.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices snugly in plastic wrap or pop them into an airtight container—Raspberry Almond Cake will stay moist and delicious for up to 3 days in the refrigerator. If storing a whole cake, cover well to prevent the buttercream from picking up fridge scents.
Freezing
This cake freezes beautifully! Simply wrap individual slices or whole layers (before assembly) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving or decorating—flavor and texture stay dreamy.
Reheating
Let slices come to room temperature before serving so the buttercream regains its cloud-like consistency. There’s no need to microwave—just a little patience brings all the softness and freshness right back.
FAQs
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Can I use fresh raspberries instead of frozen for the filling?
Absolutely! Fresh raspberries make a delicious, intensely flavored filling—just be sure to cook them down the same way and measure by weight to match the recipe’s proportions.
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What if I don’t have three 7-inch cake pans?
You can make the Raspberry Almond Cake in two 9-inch pans or as a sheet cake—just watch the baking time, as larger pans may bake faster. The flavor and texture will still be glorious!
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Is there a way to make this recipe nut-free?
Yes, simply omit the almond extract and slivered almonds. You’ll be left with a delicious, vanilla-raspberry cake that everyone can enjoy, and for extra depth, swap in an equal amount of vanilla bean paste.
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Can this cake be made in advance for a party?
Definitely! You can bake the cake layers and prepare the raspberry filling a day ahead. Assemble and decorate the Raspberry Almond Cake the morning of your event for best texture and the prettiest finish.
Final Thoughts
If you’re searching for a cake that’s as beautiful as it is delectable, the Raspberry Almond Cake is pure happiness on a plate. Don’t wait for a special occasion to bake this—every day deserves a little celebration and this cake is exactly the way to do it. I can’t wait for you to try it and share your own creative twists!
Print
Raspberry Almond Cake Recipe
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of flavors with this Raspberry Almond Cake. Layers of moist white almond cake are filled with a luscious raspberry filling and frosted with a silky Swiss meringue buttercream. Topped with fresh raspberries and slivered almonds, this cake is a perfect blend of sweet and tangy.
Ingredients
White Almond Cake:
- 2 1/2 cups (313 g) cake flour
- 3 tsp (12 g) baking powder
- 1/2 tsp (0.5 tsp) salt
- 1 1/2 cup (300 g) granulated sugar
- 1/2 cup (114 g) unsalted butter, room temperature
- 1/2 cup (118 ml) vegetable oil
- 5 large egg whites, room temperature
- 1/4 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:
- 3/4 cup (177 ml) pasteurized egg whites from a carton
- 5 cups (600 g) powdered sugar
- 1/2 tsp (0.5 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
- 1/4 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
- 1/4 cup (27 g) slivered almonds
Instructions
- White Almond Cake: Preheat oven. Prepare pans. Whisk dry ingredients. Cream sugar, butter, oil. Add egg whites, sour cream, extracts. Alternate flour mixture and milk. Bake and cool.
- Shortcut Swiss Meringue Buttercream: Whip egg whites, sugar, salt. Add butter and extracts. Whip until smooth. Mix to remove air bubbles.
- Raspberry Filling: Cook raspberries, sugar, lemon juice. Add cornstarch slurry. Strain and chill.
- Assembling the Cake: Level cake layers. Spread buttercream and raspberry filling between layers. Crumb coat and frost the cake. Decorate with raspberries and almonds.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the cake after applying the crumb coat to set the frosting.
- You can customize the decoration with additional fresh fruit or nuts.
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 480 kcal
- Sugar: Approx. 40g
- Sodium: Approx. 290mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 14g
- Unsaturated Fat: Approx. 9g
- Trans Fat: 0g
- Carbohydrates: Approx. 60g
- Fiber: Approx. 3g
- Protein: Approx. 4g
- Cholesterol: Approx. 60mg
