Almond Raspberry Cake
This Almond Raspberry Cake has two layers of moist almond cake, raspberry jam filling, and sweet, pink raspberry buttercream.
Ingredients
Instructions
Make the Almond Cake
Preheat the oven to 350F. Grease and flour two 8-inch round cake pans. Set aside.
Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix together the butter and sugar until light and fluffy, 2 to 3 minutes. With the mixer on low, add eggs and egg yolk followed by the vanilla and almond extract. Mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl.
With the mixer on low, add in half of the dry ingredients and mix until combined. Add the milk and mix until combined. Add the remaining dry ingredients and mix until smooth.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Stylesweet →Chef's Notes
This almond raspberry cake can be served at room temperature or chilled from the fridge. The almond flour in the cake will keep it moist and soft even after it is refrigerated.
You can keep the cake at a mild room temperature for up to two days. If you need to keep leftovers longer, then cover the cake in plastic wrap and put in the fridge for up to 5 days.
If the buttercream is too soft, try adding up to ½ cup more powdered sugar. After that, try chilling the buttercream to stiffen it up so it doesn't get too sweet.
For a more intense raspberry flavor, you can add ground freeze-dried raspberries to the buttercream.
Use the same recipe for making a three layer, 6-inch cake.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Great cake. The almond makes it so moist. I let the frosting plain, but piled high with raspberries on top.
Did you make this recipe?
Leave a Comment