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Raspberry Almond Cake

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A delightful dessert blending tart raspberries with sweet, nutty almonds, finished with Swiss meringue buttercream.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup raspberry preserves
  • Swiss meringue buttercream for frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, beat together the sugar and softened butter until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the almond extract thoroughly.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with milk, starting and ending with flour.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25 to 30 minutes until a toothpick comes out clean.
  9. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Spread raspberry preserves between the layers, then frost with Swiss meringue buttercream.
  11. Slice, serve, and enjoy!

Notes

Ensure your butter is softened for easier mixing. Consider adding slivered almonds on top for extra flavor.

Nutrition

Find it online: https://daytasty.com/raspberry-almond-cake/