Raspberry Almond Buttercream Cake

Spring is finally here! I have been soaking up this warm weather and have really enjoyed starting to see the flowers blooming on my daily walks. The arrival of spring means more fruity desserts and pastries to lead us into summer! Leading up to Easter, I thought it would be fun to share one of my favorite spring time cakes - a Raspberry Almond Buttercream Cake. For a multi layer cake, this one is pretty easy! My family always celebrates Easter with brunch. If your family gets together for an Easter meal, this recipe would be a perfect addition!

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Recommendations: I am not one of those people that will have you doing unnecessary steps just for the sake of being a great baker. HOWEVER, I do highly encourage you to sift your cake flour in your cake ingredients, and your powdered sugar in your frosting ingredients. Otherwise, you will end up with lumpy batter and lumpy frosting that won’t smooth evenly. Just a disclaimer. If you don’t mind lumpy batter/frosting - you do you, friend! :)

What you will need…

For the cakes:

  • Two 9'“ round cake pans

  • Parchment paper

  • 2 and 1/2 cups of cake flour, sifted

  • 3 tsp. of baking powder

  • 1/2 tsp. of baking soda

  • 3/4 tsp of salt

  • 1 cup (2 sticks) o unsalted butter, at room temperature

  • 1 and 1/2 cups of granulated sugar

  • 6 large egg whites, at room temperature

  • 1 tsp. of vanilla extract

  • 2 tsp. of almond extract

  • 3/4 cup of whole milk, at room temperature

  • 2/3 cup of sour cream, at room temperature

For the White Chocolate Amaretto Buttercream Frosting:

  • 1 cup (two sticks) of unsalted butter, at room temperature

  • 2 and 1/2 cups of powdered sugar, sifted

  • 1/4 tsp. of salt

  • 1 Tbsp. of heavy whipping cream

  • 1 and 1/2 Tbsp. of amaretto liqueur (can be substituted for almond extract if you do not have this on hand)

  • 1 tsp. of almond extract

  • 3/4 cup of white chocolate, melted and cooled for 10 minutes

For the Garnish:

  • Raspberry preserves

  • Fresh Raspberries

  • thinly sliced almonds

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Instructions:

For the cake:

  1. Now first things first, set out all ingredients that need to be at room temp (about 30 mins), then preheat your oven to 350. Once you’ve done that, grease your cake pans with butter or spray (I use butter), and cut out parchment paper circles to fit in the bottom of your cake pans. Set these off to the side until needed.

  2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside; (I just sift the cake flour - then stir in all other ingredients)

  3. Using a stand mixer with a paddle attachment, or an electric mixer, beat the butter on medium-high speed until smooth and creamy - about 1 min.

  4. Gradually add in the granulated sugar. Once all of the sugar has been added, scrape down the sides of the bowl and then beat the mixture on high speed for about 2 minutes.

  5. Reduce the speed to low and add in the egg whites, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.

  6. In a spouted measuring cup or small mixing bowl, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.

  7. On low speed, add the flour mixture you set off to the side in 3 additions, alternating with the milk/sour cream mixture, beginning and ending with the flour, and mixing until just combined. (Mixing past just combined will cause your cake to be dry!)

  8. Divide the batter evenly between the two prepared cake pans and smooth the tops

  9. Bake for 25-30 mins, or until lightly brown around the edges and a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans placed on a wire rack for 15 mins. Then invert the cake layers onto cooling racks and cool completely.

For the White Chocolate Amaretto Buttercream Frosting

  1. Using a double boiler (who even still uses these?!) or the microwave (this is what I do), completely melt your white chocolate and let sit for 10 mins before adding to the frosting at the very end.

  2. In a stand mixer with a paddle attachment, or with an electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the powdered sugar, beating until all of the sugar is completely combined.

  3. Add in the salt, cream, amaretto, and almond extract and beat until smooth.

  4. Add in the cooled white chocolate and beat smooth. Once all of the ingredients have been added, increase the speed to medium-high and beat for a minute.

Assembly:

  1. If you are super skilled, you can use a long, serrated knife to slice each cake in half horizontally. Personally, I am not super skilled, so I used unflavored dental floss. I wrapped a long piece around each cake, cris crossed the ends at the top and pulled to cut the cakes in half. Do whatever is easiest for you :). Just make sure you end up with 4 (pretty even) layers

  2. Place one layer on a large plate or cake stand. Spread frosting on top of the cake covering it completely, then spread raspberry preserves on top of the frosting.

  3. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.

  4. Using your hands, gently press the sliced almonds all around the sides of the cake, then top with fresh raspberries.

  5. Allow the cake to set for 20 minutes before slicing. Then serve, or store in the refrigerator, for up to 2 days. Bring to room temp before serving and enjoy!

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Voila! Now you have a super yummy cake with a homemade raspberry buttercream. YUM! Let me know if you try this recipe in the comments below. We love this cake and think it is the perfect Easter dessert. Enjoy!

RecipesAshton KesslerComment