This Almond Raspberry Cake consists of layers of almond cake filled with raspberry jam, frosted with Almond Cream Cheese Frosting.
Course Dessert
Cuisine American
Keyword cake
Prep Time 1 hourhour
Cook Time 25 minutesminutes
0 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12slices
Calories 240kcal
Author Camila Hurst
Ingredients
Almond Cake
1 3/4cupall-purpose flour223 grams
1tspbaking powder
1/2tspbaking soda
1/4tspsalt
6tbspunsalted buttersoftened, 85 grams
2tbspvegetable oil
3/4cupgranulated sugar150 grams
2large eggsroom temperature
2tspvanilla extract
1/2tspalmond extract
1/2cupalmond flour
1cupbuttermilk
Almond Cream Cheese Frosting
1 1/2cupsoftened cream cheese340 grams
3/4cupunsalted buttersoftened (170 grams)
5cupspowdered sugar637 grams
2tspvanilla extract
1/2tspalmond extract
2-4tablespoonsheavy creamor milk
Raspberry Jam
2cupsraspberries280 grams
1/4cupsugar50 grams (or any sweetener, you can use maple syrup or honey as well)
2tbsplemon juice
1 1/2tbspcornstarch
3tbspwater
Almond Simple Syrup
1/2cupgranulated sugar100 grams
1/2cupwater
1/4tspalmond extract
Instructions
Almond Cake
Grease and flour 4-6” cake pans. Or simply grease the pans, and place a parchment paper circle on the bottom of the pan.
Pre-heat the oven to 350F.
Mix the all-purpose flour, baking powder, baking soda, salt, and set aside.
Beat the butter in the bowl of a stand mixer for 2 minutes, on medium speed. Add the sugar, oil and mix to combine for another two minutes.
Add the eggs to the mixture, one at a time, mixing on medium speed. Scrape the bowl and add vanilla and almond extract and mix.
Add the almond flour to the bowl and stir to combine.
Add half of the buttermilk to the bowl and mix briefly.
Follow with half of the flour mixture, add it to the bowl and stir for 30 seconds or so, to combine.
Add the remaining buttermilk and mix on low for 30 seconds. Finish with the remaining flour.
Divide the batter evenly between your cake pans.
Bake on pre-heated oven for about 20-25 minutes. Smaller cake pans will take less time to bake.
Remove the cake from the oven when a toothpick comes out clean once inserted in the cake.
Let the cake cool in the pan for 5 minutes and flip it over in a wire rack to let it cool completely before proceeding with frosting and filling.
Almond Cream Cheese Frosting
Sift the powdered sugar and set it aside.
Now, beat the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
Add the powdered sugar, mix on low until incorporated. Add almond, vanilla extract, and 2 tbsp of heavy cream or milk. Raise the speed to medium high, and beat for another minute or so.
If the frosting is too stiff, add more heavy cream. And if the frosting is too runny, add more powdered sugar.
This frosting will store well in the fridge for up to 5 days, covered.
Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
Raspberry Jam
Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.
Dissolve the cornstarch in the water.
Add it to the pan and cook for 1 minute until the jam is thick.
Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.
Simple syrup
Place the sugar and the water in a small saucepan over medium heat. Bring it to a boil, while stirring, so the sugar will melt with the water. Turn the heat off and add the almond extract. Mix until combined. Set the syrup aside until it cools down completely. Store in the fridge. Only use it when it’s completely cooled.
The simple syrup is optional, but I do love how syrups can make cakes even more moist and delicious.
To assemble
Place a cake layer on a cake plate or stand. Brush a bit of the simple syrup on the cake layer.
Put some of the Almond Cream Cheese Frosting in a piping bag and snip the end of the bag to form a small hole.
Pipe a circle of frosting around the edges of the first cake layer. This is meant to keep the filling inside the cake without leaking out to the sides.
Fill the bottom layer with jam.
Spread evenly.
Top with another cake layer. Repeat the process of brushing with the syrup.
Pipe another circle of frosting around the edges of the cake.
Spoon some of the raspberry jam in the middle of the cake.
Top with another cake layer, followed by a simple syrup brushing.
Pipe another circle of frosting around the edges of the cake.
Fill it with jam.
Top with the last cake layer.
Frost cake with the Almond Cream Cheese Frosting
I spread a thin layer of frosting around the cake, and then placed the cake in the fridge for 30 minutes so the layer of frosting would set.
This is called crumb coating, and it helps keep crumbs away from the final layer of frosting coating the cake.
While the cake rests in the fridge, remember to keep the remaining frosting covered with plastic wrap, so it won’t form a crust.
Then, remove the cake from the fridge and apply a thick coating of frosting.
Place some frosting in a piping bag and pipe on top of the cake. Top with raspberries.
Notes
Shortcuts: you can use store-bought jam, and skip the simple syrup to make this cake a bit simpler to put together.Buttermilk: you can add 1 tsp of vinegar to milk to make buttermilk, in case you don't have it.