Raspberry Almond Cake
A delightful blend of moist almond cake and creamy raspberry buttercream, perfect for celebrations and everyday indulgence.
Servings: 12 slices
Calories: 400kcal
Ingredients
For the Almond Cake
- 4 large eggs
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 cup raspberry puree (strained to remove seeds)
- 1/2 tsp almond extract (for buttercream)
- 1/2 tsp vanilla extract (for buttercream)
For Filling and Decoration
- 3/4 cup raspberry jam
- 1 tbsp lemon juice (for filling)
- Fresh raspberries (for decoration)
- White chocolate curls or sugar pearls (optional)
- Edible flowers (optional)
Instructions
Make the Almond Cake
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the almond and vanilla extract.
- Gradually add the dry flour mixture and buttermilk, alternating between the two, mixing until just combined.
- Divide the batter among the prepared cake pans. Bake for 22-25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Prepare the Raspberry Buttercream
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, lemon juice, raspberry puree, almond extract, and vanilla extract. Mix until fluffy.
- Adjust consistency as needed with more powdered sugar or a splash of milk.
Assemble the Cake
- Place one layer of the cake on a serving plate. Spread half of the raspberry jam on top.
- Pipe or spread a layer of raspberry buttercream over the jam.
- Repeat with the second layer, using the remaining jam and buttercream.
- Top with the final layer and cover the entire cake with the remaining buttercream.
- Decorate the cake with fresh raspberries, optional white chocolate curls, and edible flowers.
Notes
To make even layers, consider weighing the batter for each pan. Use room-temperature ingredients for better blending. If the buttercream is too sweet, adjust with lemon juice.