Raspberry Almond Cake
Tart, tangy, and sweet. This Raspberry Almond cake is super moist, full of fruity flavor, and boasts a beautiful wildflower buttercream design.
Ingredients
Instructions
Preheat oven to 350°F. Grease and flour three 8-inch cake pans and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add in the oil and mix until combined. Add in the eggs and egg yolk, one at a time - making sure each is incorporated before adding in the next. Stop the mixer and scrape down the bowl. With the mixer on low, slowly add in half of the flour mixture. Mix until just incorporated. Stream in the milk, followed my the vanilla and almond extracts. Add in the remaining flour and mix until just combined. Divide the batter between the prepared pans. Bake until lightly golden on top and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool the cakes on a wire rack for about 10 minutes before removing from their pans. Completely cool before frosting.
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Continue Reading at Stylesweet →Chef's Notes
*I made a small batch of plain American Buttercream to tint green for the leaves.
**If the buttercream is pulling, try heating up your tools with warm water.
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Reviews from the Original Source
This cake is sooo good and so moist. I could happily eat it with no frosting at all (but I frosted it). I think I liked it even better on day 2!? Keep a close eye on it in the oven because it went from wet toothpick to clean very quickly (27 min for me). The frosting was good as well (though I still prefer a SMBC or a really tangy cream cheese frosting). The color is really pretty without having to use dye. Drag your toothpick from the bottom to the top when making your stem designs. The other direction led to less smooth lines for me.
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