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Raspberry Almond Cake

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A delightful dessert that balances the sweetness of ripe raspberries with the nutty essence of almond, creating a soft and moist cake perfect for any occasion.

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 the eggs one at a time, mixing well after each addition.
  4. Stir in the almond extract.
  5. In a separate bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry mixture.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  10. Spread raspberry preserves between the cake layers and frost the top and sides with Swiss meringue buttercream.

Notes

Ensure your butter is softened to room temperature for easier mixing. Store in an airtight container for up to three days at room temperature.

Nutrition

Keywords: cake, dessert, raspberry, almond, baking, sweet

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