Raspberry Almond Cake
A delightful and moist cake infused with raspberry and almond flavors, topped with luscious raspberry buttercream, perfect for any occasion.
Servings: 12 servings
Calories: 375kcal
Ingredients
Cake Ingredients
- 4 large eggs, room temperature Ensure room temperature for better incorporation.
- 1 cup buttermilk, room temperature Can substitute with homemade buttermilk.
- 1 cup unsalted butter, softened For cake layers.
- 1 ¾ cups granulated sugar
- 2 ½ cups all-purpose flour Can substitute with gluten-free flour if needed.
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
Raspberry Buttercream Ingredients
- 1 cup unsalted butter, softened For the buttercream.
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- ½ cup raspberry puree Strained to remove seeds.
- ½ tsp almond extract For the buttercream.
- ½ tsp vanilla extract For the buttercream.
Raspberry Filling Ingredients
- ¾ cup raspberry jam
- 1 tbsp lemon juice For raspberry filling.
- Fresh to taste raspberries For decoration.
- to taste optional white chocolate curls or sugar pearls For decoration.
- to taste optional edible flowers For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar until fluffy and light (about 3-4 minutes).
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond and vanilla extracts.
- Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
Baking
- Divide the batter evenly among the three prepared pans.
- Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Making Raspberry Buttercream
- Beat the softened butter in a mixing bowl until creamy.
- Gradually add in the powdered sugar, fresh lemon juice, raspberry puree, almond extract, and vanilla extract. Whip until fluffy.
- Adjust the texture by adding more sugar for thickness or a splash of milk for creaminess.
Assembly
- Place one cake layer on a serving plate. Spread half of the raspberry jam mixture on top, followed by half of the raspberry buttercream.
- Repeat the layers with the second cake.
- Top off with the third layer of cake and spread the remaining raspberry buttercream over the top and sides.
- Decorate with fresh raspberries, white chocolate curls, and edible flowers if desired.
Notes
Always ensure your ingredients are at room temperature for better incorporation. Consider adding sliced almonds between the layers for added crunch, or incorporating lemon zest into the buttercream for extra flavor.