Almond Raspberry Cake

Almond Raspberry Cake

Cake.

  • 2 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 1 1/2 cups whole milk
  • 1 tablespoon white distilled vinegar
  • 1 cup vegetable oil
  • 1 tablespoon almond extract

Buttercream.

  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract

Other.

  • 2/3 cup raspberry jam
  • 12 ounces fresh raspberries
  • 1 1/2 cups sliced almonds

Cake.

Preheat the oven to 350.  Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the dry ingredients.  Add the wet ingredients and mix on low until combined, then beat on medium speed for two minutes.  Divide the batter between the pans.

Bake until a toothpick comes out clean, about 21 minutes.  Cool the cakes in the pans completely.

 

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for several minutes until smooth.  With the mixer on low, add the powdered sugar, meringue powder and salt, and mix to combine.  Add the milk and extracts and whip on medium high for about 5 minutes, scraping the bowl several times, until very light and fluffy.

 

Assembly.

Place one cake on a cake board or cake pedestal and spread with half the jam.  Repeat with the second and third layer of cake, then frost all over with the almond buttercream.  Press the almonds around the sides of the cake and garnish the top with the fresh raspberries.

 

Recipe from Curly Girl Kitchen
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