04/26/2024
Almond Raspberry Swirl Cake 😍🍰
Ingredients:
For the Cake (for three layers):
3 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsalted butter, softened
1 1/2 cups milk
4 large eggs
1 tablespoon almond extract
1 1/2 teaspoons vanilla extract
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups fresh raspberries (1/2 cup for each layer)
For the Raspberry Swirl (for three layers):
1 1/2 cups fresh raspberries
3/4 cup granulated sugar
For the Frosting:
1 1/2 cups unsalted butter, softened
6 cups powdered sugar, sifted
1 tablespoon vanilla extract
3-4 tablespoons heavy cream or milk
Optional: almond extract to taste
For Garnish:
1/2 cup sliced almonds
Additional fresh raspberries
Powdered sugar for dusting
Directions:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Creaming: In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the almond and vanilla extracts.
Dry Ingredients: In another bowl, combine the flour, baking powder, and salt.
Batter: Gradually add dry ingredients to wet ingredients alternately with milk, starting and ending with flour mixture.
Raspberry Swirl: For each layer, mash 1/2 cup raspberries with 1/4 cup sugar.
Assemble Layers: Pour one-third of the batter into each prepared pan, dollop and swirl the raspberry mixture on top.
Bake: Bake each layer for 22-25 minutes. Cool in pans, then transfer to a wire rack.
Frosting: Beat butter until creamy. Add powdered sugar, vanilla, and cream or milk to desired consistency.
Assembly: Once cooled, stack layers with frosting between, apply a crumb coat, and finish with a final layer of frosting.
Decorate: Garnish with fresh raspberries, sliced almonds, and a dusting of powdered sugar.
Prep Time: 20 minutes | Bake Time: 40-45 minutes | Total Time: 60-65 minutes | Servings: 12-16
