Description
A delightful Almond Raspberry Swirl Layer Cake that combines nutty almond flavors with tart raspberry sweetness, perfect for special occasions.
Ingredients
- 8 oz cream cheese, softened
- 1 ½ sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 Tablespoon almond extract
- ⅓ cup seedless raspberry jam
- ½ teaspoon raspberry extract (optional)
- 1 cup heavy cream
- ¼ cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter, slightly softened
- 16 oz cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 6 to 6 ½ cups confectioners sugar (for frosting)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour three 8-inch cake pans, placing a parchment circle at the bottom of each for easy release.
- Whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds; set aside.
- Mix the buttermilk, vegetable oil, and almond extract in another bowl; set aside.
- Beat the softened butter with cream cheese until smooth. Gradually add sugar and mix for about 2-3 minutes until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternately add the dry flour mixture and the wet buttermilk mixture, mixing just until combined.
- Reserve 1 cup of plain batter. Combine this reserved batter with the raspberry jam and optional raspberry extract/coloring.
- Divide the plain batter evenly among the prepared pans. Spoon the raspberry batter over the top of each and swirl gently with a knife.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 5-10 minutes before transferring to wire racks.
- Let the layers cool completely before frosting.
- Chill your mixing bowl and beaters, then whip the heavy cream with confectioners’ sugar and vanilla until soft peaks form.
- Beat the slightly softened butter until smooth, mix in cream cheese, vanilla, and salt, and then gradually add confectioners’ sugar until fluffy.
- Assemble by placing the first cake layer on a stand, piping a frosting dam around the edge, and filling with raspberry jam. Top with whipped cream and repeat for the second layer.
- Frost the entire cake with a crumb layer, chill, and then apply a final coat of frosting.
Notes
Make sure ingredients like eggs and butter are at room temperature for a smoother batter. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American