Go Back
–+ servings
Raspberry Almond Cake topped with fresh raspberries and almonds

Raspberry Almond Cake

No ratings yet
Indulge in this delightful Raspberry Almond Cake, beautifully pairing almond flavor with sweet-tart raspberries, topped with luxurious Swiss meringue buttercream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 1 3/4 cups all-purpose flour The foundation for your cake, providing structure and tenderness.
  • 1 cup sugar Sweetens the cake and contributes to its moist texture.
  • 1/2 cup unsalted butter, softened Adds richness and flavor.
  • 1 cup milk Provides moisture.
  • 3 large eggs Essential for structure and moisture.
  • 2 teaspoons almond extract Infuses the cake with a nutty flavor.
  • 1 tablespoon baking powder A leavening agent.
  • 1/2 teaspoon salt Balances the sweetness.
For the filling and frosting
  • 1 cup raspberry preserves Adds a luscious layer of fruity sweetness.
  • as needed Swiss meringue buttercream Frosting that elevates the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, beat together the sugar and softened butter until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in almond extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with milk.
  7. Divide the batter evenly between the prepared pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Assembly
  1. Once the cakes are cool, spread raspberry preserves between the layers and frost the top and sides with Swiss meringue buttercream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 24g

Notes

Ensure your butter is softened at room temperature for easier creaming. Store in an airtight container in the refrigerator for up to five days. Freezing: Wrap tightly and freeze for up to three months.

Tried this recipe?

Let us know how it was!