Raspberry Almond Cake with Buttercream Recipe

If you’re looking for a show-stopping dessert that combines the delicate crunch of almonds, the tart brightness of raspberries, and the luscious softness of buttercream, you’ve got to try this Raspberry Almond Cake with Buttercream Recipe. It’s a wonderful balance of flavors and textures that come together in a light yet satisfying cake, perfect for celebrations or simply treating yourself. Every bite offers a delightful surprise, from the moist almond-infused layers to the sweet and tangy raspberry filling, all wrapped in velvety Swiss meringue buttercream. Trust me, once you make this cake, it’ll become one of your favorite go-to recipes for impressing friends and family.

Ingredients You’ll Need

These ingredients are simple and essential, each playing a key role in building the cake’s perfect flavor, texture, and appearance. From the flour that provides structure to the fresh raspberries that bring vibrant color and brightness, every element is thoughtfully chosen.

• Cake flour (2 ½ cups / 313 g): Gives the cake a tender crumb without heaviness.
• Baking powder (3 tsp / 12 g): Ensures the cake layers rise beautifully and stay light.
• Salt (½ tsp): Balances the sweetness and enhances the almond flavor.
• Granulated sugar (1 ½ cups / 300 g): Sweetens the batter and dissolves into a smooth texture.
• Unsalted butter (½ cup / 114 g, room temperature): Adds richness and moisture to the cake layers.
• Vegetable oil (½ cup / 118 ml): Keeps the cake tender and moist for days.
• Large egg whites (5, room temperature): Provide structure and lightness without heaviness.
• Sour cream (¼ cup / 58 g, room temperature): Adds a subtle tang and richness, enhancing moisture.
• Vanilla extract (2 tsp / 8 g): Brings warmth and depth to the cake flavor.
• Almond extract (2 tsp / 8 g): Gives the cake its signature almond aroma and taste.
• Milk or buttermilk (1 cup / 237 ml, room temperature): Keeps the batter smooth, tender, and flavorful.
• Pasteurized egg whites (¾ cup / 177 ml, from carton): Used in the Swiss meringue for that ultra-light buttercream.
• Powdered sugar (5 cups / 600 g): Sweetens and stabilizes the buttercream.
• Salt (½ tsp): Balances sweetness in the buttercream.
• Unsalted butter (2 cups / 454 g, cubed, room temperature): The cornerstone of a rich, creamy buttercream frosting.
• Vanilla extract (2 tsp / 8 g): A complementary note in the buttercream’s flavor.
• Almond extract (1 tsp / 4 g): Enhances the nutty flavor in the icing.
• Frozen raspberries (12 oz / 340 g): The star ingredient in the luscious jam-like filling.
• Granulated sugar (¼ cup / 50 g): Sweetens and balances the tartness of the raspberries.
• Lemon juice (1 tbsp / 15 ml): Brightens the filling with a fresh zing.
• Cornstarch (2 tbsp / 16 g): Thickens the raspberry filling to perfect spreadable consistency.
• Water (2 tbsp / 30 ml): Helps activate the cornstarch slurry.
• Fresh raspberries (1 cup / 120 g): For decoration and an extra pop of freshness.
• Slivered almonds (¼ cup / 27 g): Adds crunch and an elegant finish on top.

How to Make Raspberry Almond Cake with Buttercream Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (177°C). Grease three 7-inch round cake pans with nonstick spray, then line them with parchment paper circles to make sure your delicate cake layers come out perfectly without sticking or breaking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. This step ensures even distribution of leavening agents and salt throughout the flour, which guarantees a consistent rise and flavor in every bite.

Step 3: Cream the Fats and Sugar

Using a stand mixer fitted with a paddle attachment, beat the granulated sugar, unsalted butter, and vegetable oil together on medium speed until the mixture turns pale and creamy. This process introduces air into the batter, leading to lighter cake layers.

Step 4: Incorporate Egg Whites and Flavorings

Lower your mixer speed and add the egg whites one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream, vanilla extract, and almond extract. These ingredients give the cake its distinct almond aroma and moist crumb.

Step 5: Alternate Adding Dry Ingredients and Milk

With the mixer on low speed, alternate adding the flour mixture and milk in thirds—start and end with the flour. This careful mixing helps achieve a smooth batter without overworking the gluten, which could make the cake tough.

Step 6: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 26 to 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 15 minutes before turning them out onto wire racks to cool completely.

Step 7: Make the Shortcut Swiss Meringue Buttercream

In a large bowl, whip pasteurized egg whites, powdered sugar, and salt on high speed for about 5 minutes until thick and opaque. Then, while mixing on low speed, add the cubed butter one piece at a time until fully incorporated. Add vanilla and almond extracts, then increase speed to high and whip for 10 to 20 minutes until the buttercream is glossy and silky. Switch to a paddle attachment and mix on low to remove any air bubbles, resulting in a perfectly smooth finish.

Step 8: Prepare the Raspberry Filling

In a medium saucepan over medium-low heat, combine frozen raspberries, granulated sugar, and lemon juice. Cook until raspberries break down and the mixture bubbles, about 10 minutes. Stir together cornstarch and water to form a slurry, then remove the pan from heat and quickly mix in the slurry. Press the mixture through a fine mesh strainer to remove seeds, then let cool to room temperature before refrigerating for at least an hour to thicken.

Step 9: Assemble the Cake

Level each cake layer with a serrated knife to create flat surfaces. Place one layer on your cake board, spread a thin layer of buttercream, then pipe a buttercream border around the edge to hold in the raspberry filling. Spoon half of the filling inside this border. Repeat with the second cake layer and remaining filling, then place the third layer on top upside down to create a flat surface.

Step 10: Crumb Coat and Chill

Apply a thin crumb coat of buttercream over the entire cake, smoothing it out with a cake scraper. Chill the cake in the refrigerator for 20 minutes to let the crumb coat set—this locks in any loose crumbs and provides a smooth base for your final frosting.

Step 11: Final Frosting and Decoration

Generously frost the cake with the remaining buttercream, smoothing the sides with your scraper. You can leave the top edge with a raw or slightly rustic finish if you like that modern look. Decorate the top with fresh raspberries and slivered almonds for an elegant and tasty finishing touch.

How to Serve Raspberry Almond Cake with Buttercream Recipe

Garnishes

Fresh raspberries and toasted slivered almonds aren’t just pretty—they add a fresh burst of flavor and textural contrast that makes each bite exciting. For a little extra sparkle, a light dusting of powdered sugar can add a wintry charm.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you want a beverage, a cup of well-brewed black tea or a glass of sparkling rosé beautifully complements the cake’s nutty and fruity notes.

Creative Ways to Present

Try serving individual slices on pretty plates with a drizzle of warm raspberry coulis or a few mint leaves for color contrast. For party settings, cut the cake into mini slices and serve with small forks or toothpicks to make it easy for guests to indulge without fuss.

Make Ahead and Storage

Storing Leftovers

You can safely store leftover cake covered tightly in the refrigerator for up to 4 days. Make sure to keep it in an airtight container or wrapped well in plastic wrap to preserve moisture and prevent the cake from absorbing any fridge odors.

Freezing

This Raspberry Almond Cake with Buttercream Recipe freezes beautifully. Wrap each layer or the whole assembled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, leave it in the refrigerator overnight before serving for best texture and flavor.

Reheating

Buttercream cakes are best served cool or at room temperature, so reheating is generally not recommended. However, if you prefer it slightly less chilled, allow the cake to sit at room temperature for 30 minutes before slicing and serving.

FAQs

Can I use fresh raspberries instead of frozen for the filling?

While fresh raspberries can be used, frozen raspberries tend to break down better during cooking and create a thicker, more jam-like filling, which holds up well inside the cake layers.

Is it possible to make this cake dairy-free?

Yes! You can substitute dairy ingredients like butter and milk with plant-based alternatives such as vegan butter and almond or oat milk, but results may vary slightly in texture and flavor.

Why use pasteurized egg whites for the buttercream?

Pasteurized egg whites are safe to consume without cooking, essential for Swiss meringue buttercream, which relies on whipping raw egg whites with sugar to create its light texture.

How do I keep the cake moist for longer?

Storing the cake properly in an airtight container in the fridge helps maintain moisture. Also, the combination of oil and sour cream in the batter keeps it tender and moist even after a few days.

Can I make this cake gluten-free?

To make it gluten-free, substitute the cake flour with a gluten-free flour blend suited for baking, ensuring it contains xanthan gum or another binder. You might need to adjust baking times slightly.

Final Thoughts

This Raspberry Almond Cake with Buttercream Recipe truly captures the magic of simple, fresh ingredients transforming into a dessert that feels both elegant and homey. Don’t hesitate to dive into this recipe—its gorgeous layers, bright raspberry filling, and dreamy buttercream will soon have a permanent spot on your dessert roster. Once you try it, sharing slices with friends will be your favorite new tradition.

Print