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–+ servings
Raspberry Almond Cake

Delight in Raspberry Almond Cake: A Dreamy Dessert Awaits

This Raspberry Almond Cake offers elegant layers, fluffy texture, and a creamy buttercream, perfect 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: Bakery
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Can substitute with all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter at room temperature
  • 0.5 cup vegetable oil
  • 4 large egg whites at room temperature
  • 0.5 cup sour cream substitute with yogurt if needed
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup milk room temperature, can use 2%, whole, or buttermilk
For the Frosting
  • 1 cup powdered sugar
For the Raspberry Filling
  • 2 cups frozen raspberries fresh can be used for decoration
  • 0.5 cup granulated sugar for filling
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
For Decoration
  • 1 cup fresh raspberries
  • 0.5 cup slivered almonds

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cake Pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans with nonstick spray and parchment paper.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. Cream together granulated sugar, unsalted butter, and vegetable oil until light and fluffy.
  4. Gradually add egg whites to the mixture, then mix in sour cream, vanilla extract, and almond extract.
  5. Alternately add the dry flour mixture and milk to the batter.
  6. Divide the batter among the cake pans and bake for 26-30 minutes.
  7. For the frosting, whip pasteurized egg whites and powdered sugar until thick, then add butter and extracts.
  8. Cook the raspberry filling ingredients until thickened and chill.
  9. Assemble the cake by layering with raspberry filling and buttercream.
  10. Frost the cake, apply a crumb coat, and decorate with raspberries and almonds.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results.

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