Description
A stunning layer cake combining fluffy almond-infused cake with vibrant raspberry swirls, 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 or 1 teaspoon raspberry Jell-O powder (optional)
- 1 cup reserved cake batter
- Optional: Red or pink coloring gel
- 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
Instructions
- 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.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl for about 30 seconds. Set this aside.
- Combine the buttermilk, vegetable oil, and almond extract in another bowl. Set this aside as well.
- Beat the softened butter and cream cheese in your mixer’s bowl until smooth. Gradually add in the sugar, mixing for 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition until everything is fully blended.
- Alternately add the dry flour mixture and the wet buttermilk mixture with the mixer on low speed, starting and ending with the dry ingredients. Mix just until combined.
- Reserve 1 cup of plain batter. Stir in the raspberry jam, raspberry extract (or Jell-O powder), and any coloring if using.
- Layer 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 the cakes in pans for 5-10 minutes before removing.
- Whip the heavy cream, confectioners sugar, and vanilla until soft peaks form while cakes cool.
- Beat the butter until smooth in another bowl, gradually mixing in the cream cheese, vanilla, and salt, followed by the confectioners sugar.
- Pipe a dam of frosting around the edges of the first cake layer on a stand. Fill with raspberry jam and top with whipped cream filling. Repeat with the second layer.
- Top with the third layer, crumb coat the entire cake, and chill for about 30 minutes.
- Apply a final coat of frosting and decorate with a shell border and fresh raspberries.
Notes
Ensure butter and cream cheese are at room temperature for the best results. Don’t over swirl the raspberry batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American