Raspberry and Almond Cake
This Raspberry Almond Cake is a delicious fluffy layer cake perfect for any spring occasion. It starts with a tender, buttery almond cake with sweet raspberry jam in the filling. The cake gets topped with a light and fluffy whipped cream cheese frosting that is lightly sweet and tangy.
Servings: 8
Calories: 604kcal
Equipment
- 2 6-inch cake pans
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Piping bag (or ziptop bag)
- Cake scraper optional
Ingredients
Almond Cake
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup almond flour
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk room temperature
Whipped Cream Cheese Frosting
- 6 oz full-fat cream cheese room temperature
- ½ cup powdered sugar
- 1 ½ cups heavy whipping cream very cold
- ½ tablespoon vanilla paste or extract
Filling & Topping
- ¼ cup raspberry jam
- ¾ cup sliced almonds
- fresh raspberries
Instructions
Almond Cake
- Preheat the oven to 350℉ and grease and line the bottom of two 6” pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, cornstarch, and almond flour. Set aside.1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, 1 tablespoon cornstarch, ½ cup almond flour
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter, sugar, and oil on medium high speed for 3 minutes.¼ cup unsalted butter, ¾ cup granulated sugar, ¼ cup vegetable oil
- Scrape down the sides, then add the eggs, and both extracts and beat for another minute. Scrape down the sides again.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Add half of the flour mixture and mix on low speed. With the mixer running, pour in the buttermilk, then add the remaining flour mixture. Mix on low until just combined.½ cup buttermilk
- Use a rubber spatula to scrape the sides and gently mix once more by hand, then divide the batter evenly between the two cake pans. Smooth it out evenly.
- Bake for 32-36 minutes until a toothpick inserted into the center comes out without any wet batter and the sides have slightly pulled away from the edges of the pan.
- Cool for 10 minutes, then remove from the pan. Wrap completely in plastic wrap and freeze for 1-2 hours, or overnight.
Frosting
- Add the bowl and whisk attachment to the freezer for 15 minutes. In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a handheld mixer), whip the heavy cream until stiff peaks form and hold on the tip of the whisk without falling. Remove into another bowl and place in the fridge.1 ½ cups heavy whipping cream
- To the stand mixer bowl, add the cream cheese, powdered sugar, and vanilla and beat (with the paddle attachment) on medium low speed until very creamy and no chunks remain. Scrape down the sides with a rubber spatula.6 oz full-fat cream cheese, ½ cup powdered sugar, ½ tablespoon vanilla paste or extract
- Add half of the whipped cream and fold it together until completely smooth and loosened slightly. Add the second half of the whipped cream and fold again until completely combined. Take care not to mix or else it will push all of the air out of the frosting.
Assembly
- Place one cake round on a serving platter. Add a large dollop of frosting and spread evenly to meet the edges. Add about ½ cup of frosting to a piping bag and cut of a 1 cm tip. Pipe a circle around the entire inside edge of the cake. Fill the well with ½ cup raspberry jam and spread evenly to meet the frosting circle.¼ cup raspberry jam
- Add the second cake layer. Add two large dollops of frosting to the top of the cake. Spread it over the top, working it down the sides to the bottom so the cake is completely covered with a thin layer (the crumb coat). Add additional frosting, if necessary, to get full (but thin) coverage. Refrigerate for 15-30 minutes.
- While the cake chills, toast the almond slices in a large pan over medium heat, tossing every 15-20 seconds until evenly toasted. Transfer to a plate to cool completely.¾ cup sliced almonds
- Repeat the same outer frosting process, this time making a thicker layer of frosting. Smooth out the sides and top until smooth. Use a cake scraper for the smoothest sides and top. Press toasted almonds halfway up the cake the whole way around.
- Use any additional frosting to pipe decorations to the top of the cake, if desired. Top with fresh raspberries.fresh raspberries
Video
Notes
Store the cake uncovered in the fridge until ready to serve. Remove from the fridge at least 1 hour prior to serving.
Once sliced, add pieces of parchment paper or plastic wrap to the cut slices and store in the fridge for up to 4 days.
Nutrition
Calories: 604kcal | Carbohydrates: 55g | Protein: 12g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 450mg | Potassium: 232mg | Fiber: 2g | Sugar: 36g | Vitamin A: 941IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 2mg
