Print

Raspberry Almond Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Raspberry Almond Cake, a beautiful dessert that pairs the nutty aroma of almond with the sweet-tartness of raspberry preserves.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 eggs
  • 2 teaspoons almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup raspberry preserves
  • Swiss meringue buttercream for frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, beat together the sugar and softened butter until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in the almond extract.
  5. In another bowl, combine the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet mixture, alternating with the milk.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Spread the raspberry preserves between the cake layers, and frost with Swiss meringue buttercream.
  11. Slice, serve, and enjoy!

Notes

For lighter texture, ensure butter is at room temperature. Store leftover cake in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/raspberry-almond-cake/