Elegant Almond Raspberry Layer Cake (Print Version)
# Ingredients:
→ Almond Cake
01 -
1 3/4 cups all-purpose flour (223g)
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
6 tablespoons unsalted butter, softened (85g)
06 -
2 tablespoons vegetable oil
07 -
3/4 cup granulated sugar (150g)
08 -
2 large eggs, room temperature
09 -
2 teaspoons vanilla extract
10 -
1/2 teaspoon almond extract
11 -
1/2 cup almond flour
12 -
1 cup buttermilk
→ Almond Cream Cheese Frosting
13 -
1 1/2 cups cream cheese, softened (340g)
14 -
3/4 cup unsalted butter, softened (170g)
15 -
5 cups powdered sugar (637g)
16 -
2 teaspoons vanilla extract
17 -
1/2 teaspoon almond extract
18 -
2-4 tablespoons heavy cream or milk
→ Raspberry Jam
19 -
2 cups raspberries (280g)
20 -
1/4 cup sugar (50g)
21 -
2 tablespoons lemon juice
22 -
1 1/2 tablespoons cornstarch
23 -
3 tablespoons water
→ Almond Simple Syrup
24 -
1/2 cup granulated sugar (100g)
25 -
1/2 cup water
26 -
1/4 teaspoon almond extract
# Instructions:
01 -
Preheat oven to 350°F. Prepare 4 6-inch cake pans. Mix dry ingredients. Cream butter, sugar, and oil. Add eggs, extracts, then alternate flour mixture and buttermilk. Divide and bake 20-25 minutes.
02 -
Beat cream cheese and butter until fluffy. Gradually add sifted powdered sugar, extracts, and cream until desired consistency is reached.
03 -
Cook raspberries, sugar, and lemon juice until bubbling. Add cornstarch mixture and cook until thickened. Cool completely.
04 -
Combine sugar and water, bring to boil until sugar dissolves. Add almond extract and cool completely.
05 -
Layer cake with syrup brush, frosting dam, and jam filling. Crumb coat, chill, then finish with final frosting layer and decorations.
# Notes:
01 -
Can use store-bought jam for convenience
02 -
Can make buttermilk substitute with milk and vinegar
03 -
Simple syrup is optional but adds moisture