Almond Raspberry Swirl Layer Cake
A beautiful layered cake combining almond flavor with raspberry swirls, perfect for celebrations or cozy gatherings.
Ingredients
Cake Ingredients
- 8 oz cream cheese, softened
- 1.5 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar.
- 0.25 cup vegetable oil Canola oil recommended.
- 1 Tablespoon almond extract
- 0.33 cup seedless raspberry jam
- 0.5 teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder Optional.
- 1 cup reserved cake batter
- 1 cup heavy cream
- 0.25 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter, slightly softened
- 16 oz cream cheese, softened
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 6 to 6.5 cups confectioners sugar Depending on desired sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour three 8-inch cake pans, adding a parchment paper circle to the bottom of each to prevent sticking.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- In another bowl, combine the buttermilk, vegetable oil, and almond extract. Set aside.
- In the mixer’s bowl, beat softened butter and cream cheese until smooth. Gradually add sugar, mixing for 2 to 3 minutes.
- Add eggs one at a time, mixing well after each addition until fully blended.
- With the mixer on low speed, alternately add the dry flour mixture and the wet buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined.
Baking
- Reserve 1 cup of plain batter and stir in raspberry jam, raspberry extract (or Jell-O powder), and coloring if using.
- Divide about 1 cup of plain batter into each prepared pan. Spoon the raspberry batter over it, followed by the remaining plain batter. Gently swirl to create a marbled effect.
- Bake for 28-30 minutes or until a toothpick comes out clean. Cool in pans for 5-10 minutes before removing the cakes.
Frosting
- Chill the mixing bowl and beaters while the cakes cool. Then beat heavy cream, confectioners sugar, and vanilla until soft peaks form.
- Beat butter until smooth, gradually mix in cream cheese, adding in vanilla and salt. Slowly mix in confectioners sugar.
Assembly
- Place the first cake layer on a stand; pipe a dam of frosting, fill with raspberry jam, and top with whipped cream filling. Repeat with the second layer.
- Top with the third layer, frost the entire cake with a crumb layer, and chill.
- Apply a final coat of frosting, decorating the top with a shell border and fresh raspberries.
Notes
Ensure all ingredients are at room temperature for better mixing and more uniform baking. Don’t overmix the batter once you combine the dry and wet ingredients, as this can lead to a dense cake. If you’re making this cake for a special occasion, consider making it a day in advance to deepen the flavors.