Description
A beautiful layered cake that’s perfect for any occasion. The delicate almond cake layers are complemented by a tart and fruity raspberry buttercream and a layer of raspberry preserves. It’s garnished with fresh raspberries on top for an added touch of elegance.
Ingredients
For the Almond Cake Layers:
1 cup of buttermilk
3/4 cup of cooking oil or melted butter
4 large eggs at room temperature
1 cup of white granulated sugar
1 teaspoon of vanilla extract
2 teaspoons of almond extract
1.5 cups of all-purpose flour
1 cup of finely ground almond flour
2 teaspoons of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt
For the Raspberry Buttercream:
Raspberry buttercream (as per your preferred recipe)
Red food coloring (optional)
For the Garnish and Filling:
Raspberry preserves
Fresh raspberries
Amaretto (mixed with a little water for soaking the cake layers)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the buttermilk, oil or melted butter, eggs, sugar, vanilla extract, and almond extract. Mix until the eggs are well beaten.
- In another bowl, mix together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Gradually sift the dry ingredients into the wet ingredients, mixing just until there are no clumps remaining.
- Divide the batter evenly between three 8-inch cake pans or two 9-inch cake pans, lined with parchment paper.
- Bake for 22-24 minutes, until golden on top and a toothpick inserted into the center comes out clean. Let the cake layers rest in the pans for about 5-7 minutes, then transfer onto a wire rack to cool completely.
- While the cake layers are cooling, prepare the raspberry buttercream. Optionally, add a little red food coloring for a vibrant color.
- Once the cake layers are completely cooled, level off the tops if necessary with a long serrated knife. Soak each layer lightly with the Amaretto mixture.
- Spread a thin layer of raspberry buttercream on the first cake layer, then add a layer of raspberry preserves. Repeat with the remaining cake layers.
- Apply a thin crumb coat layer of the frosting on the outside of the cake. Chill the cake for about 15-20 minutes.
- Apply the final coat of frosting on the outside of the cake.
- Garnish the top of the cake with fresh raspberries.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg