Almond Raspberry Cake with Raspberry Filing
This almond raspberry cake has three soft and fluffy almond cake layers with a sweet raspberry jam filling. The whole cake is covered in a creamy almond buttercream frosting and topped with even more fresh raspberries.
Servings: 12 slices
Calories: 744kcal
Equipment
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Saucepan
- Cake Decorating Tools
Ingredients
Almond Cake
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups sugar
- ⅔ cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- ½ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon almond extract
- ¾ cup Lifeway Kefir Organic Plain Whole Milk, room temperature
Raspberry Jam
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
Almond Frosting
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 5 cups powdered sugar
- 2 tablespoons heavy whipping cream
- ¾ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Almond Cake
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, egg whites, yogurt, and almond extract until fully combined. Alternately add the flour mixture and Lifeway milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
- Divide the batter amongst the three prepared cake pans and bake for 23-27 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Raspberry Jam
- In a medium-sized saucepan over medium heat, mix together the raspberries and sugar. Occasionally stir until the berries have broken down and the jam has thickened (about 15-20 minutes). You can squish the berries as they cook to quicken up the process.
- Once thickened, transfer the blackberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
Almond Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined.
- Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes).
Assemble
- Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the raspberry jam in the center of the cake using an offset spatula.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Remove the cake from the refrigerator and finish frosting. Cover the sides and top of the cake again until frosted to your desire (use a cake scraper for a smooth finish). Place the cake in the freezer for 10 more minutes.
- Decorate the cake however you like. I used a Wilton 1M piping tip to pipe a border and then used fresh raspberries on top.
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Raspberry Jam: Make sure this is at room temperature before assembling the cake. To speed up the process, place it in the freezer for 10 minutes.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a layer cake.
Nutrition
Serving: 1slice | Calories: 744kcal | Carbohydrates: 101g | Protein: 5g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 322mg | Potassium: 75mg | Fiber: 2g | Sugar: 81g | Vitamin A: 784IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg
