Raspberry Almond Cake Recipe

Delight in the elegance of a Raspberry Almond Cake that exudes wedding cake charm. A light almond sponge embraces a vibrant raspberry filling while silky Swiss meringue buttercream provides a sumptuously creamy finish. This refined dessert marries festive flavors and textures for a memorable and indulgent treat.

I love making this Raspberry Almond Cake because it tastes just like a wedding cake and reminds me of all those delicious moist cake recipes I grew up with. I started by whipping 8 large egg whites to about 1 cup volume and using 3/4 cup of granulated sugar with a mix of 1/2 cup almond flour and 1/2 cup cake flour.

I even added 1 tsp baking powder, a pinch of salt, 1/4 cup melted unsalted butter, and 1 tsp almond extract to give it that classic white almond flavor. Then tossing in 1 1/2 cups fresh raspberries for the filling not only made it extra tangy but also boosted its nutritional value.

For the frosting, I made a shortcut Swiss meringue buttercream using 4 egg whites, 1 cup granulated sugar, 1/4 cup water, 2 cups softened unsalted butter, a pinch of salt and 1/2 tsp vanilla extract. This almond cake with filling and almond frosting is a real treat.

Why I Like this Recipe

I love how this cake reminds me of a fancy wedding cake without all the fuss. The almond flavor really shines through, and the raspberry filling has this perfect mix of sweet and tangy that makes every bite exciting. The whole process is easy enough for me to whip up on a weekend, which is a huge win when I’m craving something special. Plus, that shortcut Swiss meringue buttercream? It’s smooth, creamy, and honestly one of the best parts of the cake.

Here are a few reasons I really like this recipe:

1. I love that it tastes just like a wedding cake, yet I can make it at home without too much hassle.
2. I dig the combination of almond and raspberry flavors; they balance each other out perfectly.
3. I appreciate how simple the recipe is, which means I can make it even when I’m not in the mood for a long baking session.
4. I find the Swiss meringue buttercream absolutely dreamy, and it seriously elevates the whole dessert.

Ingredients

• Egg Whites: Light protein booster that helps bind the cake and gives it a firm structure.
• Almond Flour: Ground almonds add fiber and healthy fats while giving a subtle nutty taste.
• Fresh Raspberries: Naturally sweet and tart fruit packed with vitamins and antioxidants that brighten every bite.
• Unsalted Butter: Softened butter enriches flavor and adds moisture to make the cake extra tender.
• Granulated Sugar: Sweetens the cake and helps create a delightful, tender crumb.
• Cake Flour: A fine milled flour which gives the cake a light airy texture.
• Baking Powder: Leavening agent that makes the cake rise to a soft texture.
• Almond Extract: Flavor enhancer with a rich almond aroma that ties the flavours together.

Ingredient Quantities

• 8 large egg whites, at room temperature (around 1 cup volume)
• 1 cup granulated sugar, divided (about 3/4 cup for the cake and 1/4 cup for the raspberry filling)
• 1/2 cup almond flour, finely ground
• 1/2 cup cake flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp almond extract
• 1 1/2 cups fresh raspberries (or gently drained thawed frozen raspberries)
• 2 tbsp cornstarch mixed with 2 tbsp water (for thickening the raspberry filling)
• 4 large egg whites, at room temperature (for the Swiss meringue buttercream)
• 1 cup granulated sugar (for the Swiss meringue buttercream)
• 1/4 cup water (for the Swiss meringue buttercream)
• 2 cups unsalted butter, softened (for the Swiss meringue buttercream)
• A pinch of salt (for the Swiss meringue buttercream)
• 1/2 tsp vanilla extract (for the Swiss meringue buttercream)

How to Make this

1. Preheat your oven to 350°F and grease a round 8- or 9-inch cake pan lined with parchment paper.

2. In a clean bowl, beat the 8 egg whites until frothy, then slowly add about 3/4 cup granulated sugar and continue whipping until stiff peaks form.

3. Gently fold in the almond flour, cake flour, baking powder, and 1/4 tsp salt. Then mix in the melted and cooled 1/4 cup unsalted butter along with the 1 tsp almond extract.

4. Pour your batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

5. While the cake cools, make the raspberry filling. In a small saucepan combine 1 1/2 cups raspberries and the remaining 1/4 cup granulated sugar. Stir in the 2 tbsp cornstarch mixed with 2 tbsp water and cook over medium heat until the filling thickens, about 3-4 minutes. Set aside to cool.

6. Once your cake has completely cooled, use a serrated knife to carefully slice it horizontally into two even layers.

7. Spread the cooled raspberry filling evenly over the bottom layer then place the top layer back on.

8. For the Swiss meringue buttercream, combine 4 egg whites, 1 cup granulated sugar, and 1/4 cup water in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly until the sugar is fully dissolved and the mixture is warm.

9. Transfer the warmed mixture to a stand mixer and beat until soft peaks form. Then, gradually add the 2 cups softened unsalted butter along with a pinch of salt and 1/2 tsp vanilla extract and beat until smooth and creamy.

10. Frost the assembled cake thoroughly with the Swiss meringue buttercream. You can garnish with extra raspberries or a few toasted almond slices if desired, then chill for about an hour before serving. Enjoy!

Equipment Needed

1. An oven preheated to 350°F
2. A round 8 or 9‐inch cake pan, greased and lined with parchment paper
3. At least two mixing bowls – one for beating egg whites and one for combining your dry ingredients
4. An electric hand mixer or stand mixer with a whisk attachment for whipping egg whites and preparing the buttercream
5. A whisk for any manual stirring needed
6. Measuring cups and spoons to get your ingredients right
7. A small saucepan to cook the raspberry filling
8. A heatproof bowl that can sit over a pot of simmering water for the Swiss meringue buttercream
9. A pot to hold water for creating a double boiler effect
10. A spatula for gently folding ingredients and spreading your raspberry filling
11. A serrated knife to carefully slice the cake into layers
12. A cooling rack to allow the cake to come to room temperature evenly

These are the must-have tools to make the recipe work smoothly.

FAQ

Raspberry Almond Cake Recipe Substitutions and Variations

• If you don’t have almond flour, you can use finely ground hazelnuts or cashews – they work pretty well but might give a slightly different taste.
• If you’re out of cake flour, you can mix 1 cup of all-purpose flour with 2 tablespoons of cornstarch; this helps mimic the lighter texture of cake flour.
• For unsalted butter in the recipe, you could try using coconut oil or margarine, but be aware that these might change the flavor a bit.
• If fresh raspberries are hard to find, frozen raspberries (just thaw and drain them well) or even a mix of berries like blueberries can be used.

Pro Tips

1. Make sure your egg whites are as close to room temperature as possible before whipping them up. If they’re too cold, they might not form stiff peaks, which could mess up the airy texture of your cake.

2. When you fold in the flours and other dry ingredients, be really gentle. You dont want to overmix and deflate the batter all the air you worked so hard to whip up.

3. Keep a close eye on the raspberry filling while it’s thickening with the cornstarch and water mix. Overcooking can break down the fruit and make it too runny, so stir constantly and take it off the heat once it reaches the right consistency.