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This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting. Itโs such a pretty cake and it tastes even better than it looks!
Raspberry Almond Layer Cake
So there was a moment this past weekend where I realized what true love really is. Itโs giving your spouse the โbestโ pillow even when you want it. Let me explain.
We were visiting my parents and therefore not using our usual pillows. The first night, we just grabbed the pillow that had been on our side of the bed and went to sleep. Yes, I noticed that his was softer and fluffier than mine, but I wasnโt going to steal it from him. I want him to be comfortable and I can deal with the less fluffy pillow โ no problem.
Well then the next night, all of a sudden โ through the dark โ the hubs lets out a heavy sigh and says, โDo you like your pillow?โ
โI mean, itโs a little flat, but itโs fine,โ I said.
โWell mine is too fluffy, itโs hurting my neck. I didnโt want to say anything because I thought you wanted the pillow you have,โ he says.
To which I laughed, because I of course I hadnโt said anything figuring heโd wanted the fluffy one. ๐
So we switched and were both happy. But the point is that we had initially given up the pillow we wanted for the comfort of the other. See? True love. ๐
Speaking of true love, Iโm in LOVE with this cake! I feel like it just looks like a cake youโd make for someone you love too. Those flowers!! I canโt even handle it.
The cake starts out with three layers of moist, fluffy almond cake. I feel like almond doesnโt get enough credit for how awesome it is. Vanilla tends to capture hearts, but almond deserves that spot too. Itโs one of those flavors that gets me every time I have it. Iโll sometimes forget just how delicious it is and then it reminds me when I bite into it. So good!
How to Make a Raspberry Almond Layer Cake
The first step to a wonderfully fluffy cake is to fully cream the butter and sugar. You donโt want to skimp on this. The butter and sugar will come together and look lighter in color and have a thick and fluffy texture. Itโs pretty cool. Youโll know it when you see it. ๐
Once the cakes are made, youโll make the two frostings. Iโve got raspberry frosting in between the layers and on top as decorations. Then the almond frosting is on the outside of the cake.
The raspberry frosting gets its pink color entirely from fresh raspberries. How awesome is that?! To ensure an uninterrupted shade of pink, I puree the raspberries in my food processor and then press the puree through a fine mesh sieve to remove the seeds. When added to the frosting, itโs a pure, beautiful shade of pink!
The almond frosting on the outside of the cake is added using the same method as in this tutorial for frosting a smooth cake. I then used the patterned side of my icing smoother to create the pattern in the frosting on the sides.
The roses on top are made with a closed star tip โ I used the Ateco 844, but the Wilton 1M or 2D would work as well. I colored some of the remaining almond frosting with some green to add a few leaves as well.
This cake was a BIG hit! Everyone loved it! Not only is it fun to check out the pretty flowers, but the almond and raspberry together are so light and refreshing! It really is the perfect combo!
More Raspberry Desserts
- Raspberry Almond Poke Cake
- White Chocolate Raspberry Trifle
- Raspberry Almond Shortbread Icebox Cake
- Raspberry Dream Cake
- Raspberry Amaretto Cheesecake Trifles
- White Chocolate Raspberry Mousse Cake
Raspberry Almond Layer Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 57 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting. Itโs such a pretty cake and it tastes even better than it looks!
Ingredients
ALMOND CAKE LAYERS
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp (10ml) almond extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (15g) baking powder
- ยฝ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
RASPBERRY FROSTING
- 6 oz (170g) raspberries
- 3/4 cup (168g) salted butter
- 3/4 cup (142g) shortening
- 6 cups (690g) powdered sugar
ALMOND FROSTING
- 3/4 cup (168g) salted butter
- 3/4 cup (142g) shortening
- 6 cups (690g) powdered sugar
- 2 tsp almond extract
- 2โ3 tbsp water
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350ยฐF (176ยฐC) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE FROSTINGS:
9. To make the raspberry frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
10. In a large mixer bowl, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add 5 tablespoons of raspberry puree and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed. Set aside.
9. To make the almond frosting, beat the butter and shortening together until smooth.
11. Slowly add half of the powdered sugar and mix until smooth.
12. Add the almond extract and 2 tablespoons of water and mix until smooth.
13. Slowly add remaining powdered sugar and mix until smooth.
14. Add remaining tablespoon of water, if needed.
TO ASSEMBLE THE CAKE:
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that theyโre flat. Place the first cake on a serving plate or a cardboard cake round.
16. Spread about 1 cup of raspberry frosting evenly on top of the cake.
17. Add the second layer of cake and another cup of raspberry frosting.
18. Top the cake with the remaining layer and frost the cake with the almond frosting. Refer to my tutorial for frosting a smooth cake, if needed. Once frosted, use the patterned side of an icing smoother/comb and create the patterned lines on the sides.
19. Use the remaining raspberry frosting to pipe rosettes around the edge of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
20. Color some of the remaining almond frosting green and use it to add some leaves. Sprinkle the cake with some gold sprinkles, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 1011
- Sugar: 106.8 g
- Sodium: 284.3 mg
- Fat: 54.4 g
- Carbohydrates: 128.5 g
- Protein: 6.5 g
- Cholesterol: 84.7 mg
Enjoy!
Hello! I made this for my momโs birthday and it was so good!!!!!! I just love your recipes and thank you for sharing them!
Awesome! Thank you so much!
What do I need to bake at to make this into cupcakes?
Same temperature.
Hey! How could I make this into cupcakes?
So you may want to check out my white cupcake recipe. Itโs the same recipe as this cake, but youโd want to use almond extract instead of vanilla extract. I also have changed the egg whites to be whipped and folded in, rather than added as they are in this cake. You could do either way though. The white cupcakes recipe is also cut in half for 12-14 cupcakes. You could use the full recipe you see for the cake for more like 24 cupcakes and then just use the instructions for the cupcakes. Then use the raspberry buttercream as a filling and top with almond buttercream. Or you could just use raspberry buttercream on top and not worry about the almond frosting. I hope that helps!
Is it okay to not puree the raspberries over heat?
The raspberries arenโt heated in the recipe. I suppose you could heat them, but Iโm not sure why.
I just made this recipe for my anniversary and it was delicious! How should I store it? In the fridge or room temp? How long would it last?
So glad you enjoyed it! It should be fine at room temperature for about 24 hours, then it could be refrigerated.
Iโm looking forward to making this recipe. However can I use 3 6in cake pans instead of 8 inch?
Sure. I assume you are looking for it to be rather tall? I havenโt baked it that way before, but I imagine you may want to bake it at 325 instead of 350.
Iโve made this cake four times in the past two months. Everyone raves.
Awesome! So glad to hear that!
I made this earlier and after the toothpick test came out with no raw batter, they shrunk down to the size of pancakes.
I followed the instructions exactly, and used a brand new canister of Rumford baking powder.
I donโt understand why this happened. I had to throw them out, as like I said, shrunk (in the pans while cooling). They tasted good, but what a disappointment
It sounds like it could have been one of two things. Be sure you creamed the butter and sugar properly โ you donโt want to over or under do it. And be sure you donโt over mix the batter after you add the flour. It can over develop the gluten and give you a touch cake that could shrink up.
One of the best cakes I have ever made. I make it with either Italian merengue buttercream or French buttercream though, as I canโt stand American buttercream or shortening.
I LOVE making this cake, I have made it twice and will be making it again for another bridal shower. Love how ray it is to make and even better how DELICIOUS it is!
Awesome! Glad you enjoy it!
Great recipe! We were trying to replicate my sisterโs almond wedding cake with raspberry buttercream and this was just as good! We had a TON of leftover frosting (not a bad problem!) but Iโll probably halve the frosting next time. I also had extra raspberry compote that I spread onto the cake layers and let soak in before frosting them. Gave the cake a nice little burst of raspberry. I also used 2 1/2 tsp almond in the cake and 1 1/2 tsp in the frosting.
Thank you so much for this wonderful recipe!
So glad you enjoyed it!