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Raspberry Almond Cake

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A delightful dessert featuring the rich flavor of almond combined with the vibrant sweetness of raspberries and fluffy Swiss meringue buttercream frosting.

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 two 9-inch round cake pans.
  2. In a large mixing bowl, beat the sugar and softened butter together until light and fluffy, about 3 to 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the almond extract.
  5. In another bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to blend.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  10. Spread raspberry preserves generously between the cooled layers.
  11. Frost the top and sides with Swiss meringue buttercream.
  12. Slice, serve, and enjoy!

Notes

Ensure your butter is at room temperature for easy creaming. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

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

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