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–+ servings
Raspberry Almond Cake

Raspberry Almond Cake: A Light and Luscious Delight

Experience the delightful Raspberry Almond Cake, a perfect blend of fresh raspberries and almonds, ideal 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: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour can substitute with all-purpose flour
  • 1 tbsp baking powder ensure it's fresh
  • 1 tsp salt kosher or table salt
  • 1 1/2 cups granulated sugar helps achieve fluffy texture
  • 1 cup unsalted butter room temperature
  • 1/4 cup vegetable oil can substitute with melted coconut oil
  • 4 large egg whites room temperature
  • 1 cup sour cream can use plain yogurt
  • 2 tsps vanilla extract pure extract is best
  • 1 tsp almond extract can substitute with other extracts
For the Filling
  • 2 cups frozen raspberries fresh raspberries can be used
  • 1/2 cup granulated sugar for filling
  • 1 tbsp lemon juice fresh juice is preferred
  • 2 tbsp cornstarch for thickening
For the Frosting
  • 3 large pasteurized egg whites carton liquid egg whites for convenience
  • 2 cups powdered sugar adjust to taste
For Decoration
  • 1 cup fresh raspberries optional
  • 1/2 cup slivered almonds optional garnish

Equipment

  • 7-inch round cake pans
  • mixing bowl
  • Electric mixer
  • saucepan

Method
 

Step-by-Step Instructions for Raspberry Almond Cake
  1. Preheat the oven to 350°F (177°C) and prepare three 7-inch round cake pans with butter and flour.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In a large mixing bowl, cream together granulated sugar, unsalted butter, and vegetable oil until light and fluffy.
  4. Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream, mixing until just combined.
  5. Divide the batter among the prepared pans and bake for 26-30 minutes. Allow to cool.
  6. For the buttercream, whip pasteurized egg whites and powdered sugar until thick, then add softened butter and extracts.
  7. For the filling, cook frozen raspberries, granulated sugar, and lemon juice until syrupy, then thicken with cornstarch.
  8. Assemble by layering cake layers with buttercream and raspberry filling, then frost with remaining buttercream.
  9. Decorate with fresh raspberries and slivered almonds before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to maintain a tender cake.

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