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Raspberry Almond Cake

Raspberry Almond Cake.
5 from 1 vote
Prep Time 20 mins
Cook Time 55 mins
Course Cake
Cuisine American
Servings 1 7" cake


  • CAKE
  • 3 1/3 cup all purpose flour
  • 3 1/3 tsp baking powder
  • 1 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup unsalted butter room temp
  • 2 1/4 cup granulated sugar
  • 5 large egg whites room temp
  • 1 tsp Nielsen Massey vanilla extract
  • 1 tsp Nielsen Massey almond extract
  • 1 1/2 cup milk room temp (2% or whole milk will work)
  • 1/2 cup raspberries if frozen, thawed and room temp
  • BUTTERCREAM You will need 2 batches of the below recipe for this cake. I make one batch for filling and crumb coating and second batch for final coat and decorating.
  • 5 egg whites
  • 1 1/4 cup granulated sugar
  • 2 cup unsalted butter room temp
  • 1 tsp salt
  • 1 tsp Nielsen Massey almond extract
  • 1 tsp Nielsen Massey vanilla extract
  • 1/2 cup raspberries if frozen, thawed and room temp


  • CAKE:
    Preheat oven to 350 degrees.
    Grease and flour 4 x 7 inch cake pans, line bottoms with parchment paper.
    In medium bowl add the flour, baking soda, salt. Stir with whisk to mix, set aside.
    In bowl of mixer fitted with the paddle attachment mix butter until pale yellow.
    Add in the sugar and oil, mix on medium/high until light and fluffy. Add in the vanilla and almond extracts.
    Lower speed and add egg whites one at a time, mixing well after each adition and scraping down sides of the bowl as needed.
    Next while alternating add in the flour mixture and milk. Be sure to end with flour. Mix until just combined, do not over mix.
    Fold in the raspberies.
    Pour batter into prepared pans.
    Bake 40 minutes or until toothpick inserted into center comes out clean.
    In large sauce pan add the egg whites and sugar.
    On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
    Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). You may have to let mixture sit for 20 minutes until completely cooled.
    On low speed add the butter in small chunks one piece at a time.
    Bring mixture up to high speed and continue to mix until well combined, scraping down sides of bowl as needed.
    Add in the vanilla extract, almond extract and salt, mix to combine.
    Add in the raspberries, mix well to combine, scraping down sides of bowl as needed.
    Cut humps off of cake layers if necessary. Put a small smear of buttercream onto your cake board/plate (this will help keep the cake in place). Place the first cake layer on the cake board/plate.
    Spread a large dollop of buttercream on top and spread evenly to the edges of the cake. Place next cake layer on top and spread with buttercream.
    Repeat with with remaining cake layers until all are stacked.
    Once all the layers are in place apply a crumb coat of buttercream around the top and bottom of cake. Refrigerate at least 45 min. (Crumb coat gives a nice smooth base to work with when ready to apply final coat of buttercream and decorate).
    Make your second batch of buttercream if needed. Apply final coat of buttercream.
    Decorate as desired. I used Wilton large leaf tip #366 and small leaf tip #352 for the wreath and border. I used Wilton "Juniper Green" gel coloring and added it to the raspberry buttercream (no need to make a white batch of buttercream just to color it green).
Keyword , cherry buttercream, cake, cupcake, dessert
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