Best Almond Raspberry Layer Cake Recipes

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BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Steps:

  • For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  • Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
  • For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING



CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING image

Categories     Cake     Berry

Yield 1 - 9" cake

Number Of Ingredients 20

Cake-
2 1/4 cups flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract (or slightly less to taste)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Frosting -
16 tablespoons unsalted butter, softened but still cool
4 cups confectioner's sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
pinch table salt
extra sliced almonds for garnish
Filling -
1/2 cup blanched slivered almonds, toasted and coarsely chopped
1/3 cup seedless raspberry jam

Steps:

  • 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

ALMOND RASPBERRY LAYER CAKE



ALMOND RASPBERRY LAYER CAKE image

Categories     Cake     Dessert

Number Of Ingredients 12

4 1/2 cups cake flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup prepared almond paste (7 ounces)
2 2/3 cups sugar
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
1 tablespoon almond extract
10 egg whites
1 1/2 cups whole milk
For assembly:
1 cup simple syrup (to keep cake moist)(optional)
1 cup seedless raspberry preserves

Steps:

  • 1. Preheat oven to 350°F. Butter the bottoms and sides of three 8-inch (but 9-inch will work just fine) round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. 2. In a medium bowl, sift together the cake flour, baking powder and salt. Set the dry ingredients aside. 3. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles. 4. Add the butter and almond extract and beat it well, then the egg whites, two or three at a time, beating just long enough to incorporate after each addition. Scrape down the sides of the bowl several times to make sure it is evenly mixed. 5. Dust about a third of the dry ingredients over the batter and fold in with a large rubber spatula until just combined. Fold in about half the milk. Fold in half the remaining flour mixture, followed by the remaining milk. Finally, fold in the last of the dry ingredients just until no streaks of white remain. Use a light hand and do not over-mix. Divide the batter among the three prepared cake pans. 6. Bake for 25 to 30 minutes or until a cake tester or wooden toothpick stuck into the center comes out clean. Let the cakes cool in their pans on wire racks for about 10 minutes. Turn the cakes out on to wire racks, carefully peel off the paper liners and let them cool completely, about one hour.

Almond raspberry layer cake is a delightful dessert that combines the nutty flavor of almonds with the tangy sweetness of raspberries. This cake is perfect for special occasions like birthdays, anniversaries, or weddings. The cake layers are light and fluffy, with a distinct almond flavor that complements the raspberry filling and frosting. The cake's rich textures and beautiful colors make it a feast for the eyes as well as the taste buds. In this article, we will look at the ingredients and techniques that go into making a delicious almond raspberry layer cake.

Ingredients

The ingredients for an almond raspberry layer cake recipe can be divided into the cake layers and the filling/frosting. Some of the ingredients required for making the cake are:
Cake Layers
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Butter, softened
  • Granulated sugar
  • Eggs, large
  • Almond extract
  • Sour cream
  • Milk
Filling/Frosting
  • Fresh raspberries
  • Raspberry jam
  • Butter, softened
  • Cream cheese, softened
  • Powdered sugar
  • Heavy cream
  • Almond extract
  • Salt

Technique

Making an almond raspberry layer cake requires several steps, starting with preparing the cake batter and baking the layers. Here are some of the techniques involved in making this cake:
Batter Preparation
The first step is to prepare the cake batter. This involves creaming the butter and sugar together until light and fluffy, then adding the eggs one at a time. Next, the almond extract, sour cream, and milk are added gradually to the mixture. Finally, the dry ingredients (flour, baking powder, baking soda, and salt) are sifted together and added to the batter, mixing until just combined.
Baking the Layers
Once the batter is ready, it is divided equally into three 9-inch cake pans that have been sprayed with non-stick cooking spray. The pans are preheated in the oven at 350 degrees Fahrenheit for 25-30 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.
Making the Filling and Frosting
While the cake is baking, the filling and frosting are prepared. Fresh raspberries are pureed and strained to remove the seeds. This is mixed with raspberry jam and set aside. In a separate bowl, butter and cream cheese are creamed together until light and fluffy. Powdered sugar, almond extract, and salt are added gradually, and the mixture is beaten until smooth. Heavy cream is added to the frosting gradually until it reaches the desired consistency.
Assembling the Cake
Once the cake layers have cooled down, they are assembled with the raspberry filling and frosting. The bottom layer is placed on a cake plate or stand, and the raspberry filling is spread evenly on top. The second layer is placed on top of the filling, and the process is repeated. The remaining layer is placed on top of the cake, and the frosting is spread evenly on the top and sides of the cake.

Conclusion

Almond raspberry layer cake is a delicious and visually stunning dessert that requires careful preparation and attention to detail. The cake layers are light and fluffy, with a distinct almond flavor that complements the tangy sweetness of the raspberry filling and frosting. By following the techniques outlined in this article and using high-quality ingredients, you can impress your guests with a spectacular almond raspberry layer cake that looks and tastes amazing.
Making a perfect Almond Raspberry Layer Cake is a little challenging, but it is not impossible. Although it takes some time in the kitchen, the end result is always worth it. With the right ingredients, recipes, and tips, your Almond Raspberry Layer Cake will be nothing short of divine. In this article, we will discuss the valuable tips to make an Almond Raspberry Layer Cake.

1. Choose Quality Ingredients

The quality of ingredients plays a vital role in any recipe, and the Almond Raspberry Layer Cake is no exception. Always choose high-quality ingredients. Use fresh, organic raspberries for the filling and topping, and blanched almonds for the cake. Make sure to check the expiration dates on all dairy products, such as butter, milk, or cream, as they can spoil and ruin the flavor of your cake.

2. Accurate Measuring of Ingredients

Accurate measurements are a critical aspect of creating the perfect Almond Raspberry Layer Cake. Measurements should be taken precisely to make a cake that is neither too dry nor too dense. Measure each ingredient carefully and follow the recipe's instructions to the letter. Too much flour can make your cake dense and heavy, while too much sugar can make it overly sweet.

3. Room Temperature Ingredients

To ensure that the ingredients mix evenly, it's necessary to use room temperature ingredients, especially the eggs and butter. Take the eggs and butter out of the fridge 2-3 hours before you start baking. This will help the butter to cream smoothly with the sugar and avoid lumps in the batter. Cold eggs can also split the emulsion in the cake batter made with butter. At room temperature, eggs blend perfectly with butter and sugar to create a smooth batter.

4. Use Cake Strips

Cake strips are essential to help your cake bake evenly, without doming or burning around the edges. The wet cake strips keep the outer edges of the cake cooler than the center, which allows the cake to rise flatly and bake evenly. Simply soak the cake strips in cold water, fit them tightly around the cake pan, and bake as usual. Your cake will look and taste more professional with the use of cake strips.

5. Make a Flat Cake Top

To create level cake layers, it is essential to have a flat cake top. Use a long serrated knife or a cake leveler to slice the rounded tops off your cakes once they have cooled. A flat top surface of the cake will make the frosting and filling smooth and even, giving the cake a flawless finish.

6. Frost the Cake with a Crumb Coat

A crumb coat is a thin layer of frosting applied to the cake before the final coating. It seals in the crumbs and creates a smooth base layer for the frosting. To make a crumb coat, spread a thin layer of frosting on the cake, making sure it covers the entire surface. Then, refrigerate the cake for 15-20 minutes to let the frosting set before applying the final layer of frosting.

7. Chill the Cake before Serving

Finally, it's essential to chill the cake for at least 1-2 hours before serving, especially during warmer months. A chilled cake will hold its shape better and make it easier to cut and serve without the frosting melting. Chilling the cake before serving also helps the flavors of the raspberry filling, almond cake, and frosting mature and blend together.

Conclusion

Making an Almond Raspberry Layer Cake is a delightful treat, especially when it comes out just right. With the right ingredients, accurate measurements, room temperature ingredients, cake strips, flat tops, crumb coatings, and chilling, you will create a magnificent cake that is perfect for any occasion. Remember, baking is a delicate process, so always take your time, have fun while baking, and remember to follow the recipe closely. With these tips, your Almond Raspberry Layer Cake will be the envy of everyone.

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