Description
A beautiful and delicious Almond Raspberry Swirl Layer Cake combining rich almond flavor with tangy raspberry for a stunning presentation perfect for any celebration.
Ingredients
- 8 oz cream cheese, softened
- 1 ½ sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, 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 and place a parchment circle at the bottom of each.
- Whisk together the cake flour, baking powder, baking soda, and salt for 30 seconds; set aside.
- Combine buttermilk, vegetable oil, and almond extract in another bowl, then set it aside.
- Beat the softened butter with the cream cheese until smooth, then gradually add the sugar and mix for around 2-3 minutes.
- Add eggs, one at a time, mixing well after each.
- Alternately add the dry flour mixture and the wet buttermilk mixture, mixing just until combined.
- Reserve 1 cup of plain batter and mix in the raspberry jam and optional raspberry extract/coloring.
- Divide the plain batter into the prepared pans, spoon the raspberry batter over it, and swirl gently with a knife.
- Bake for 28-30 minutes. Allow to cool in pans for 5-10 minutes before removing.
- Chill your mixing bowl and beaters. In the chilled bowl, beat heavy cream with confectioners sugar and vanilla until soft peaks form.
- Beat the butter until smooth, then mix in the cream cheese, vanilla, and salt. Gradually add confectioners sugar.
- Assemble the cake by placing the first layer on a stand, piping a dam of frosting, filling with raspberry jam, and topping with whipped cream. Repeat with the second layer.
- Frost the entire cake with a crumb layer, chill, then apply a final coat of frosting to finish decorating.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the slices tightly wrapped in plastic wrap.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American