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Raspberry Almond Cake

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A delightful Raspberry Almond Cake with a moist crumb and tart raspberry preserves, perfect for celebrations or cozy afternoons.

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) and 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 (about 2-3 minutes).
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in almond extract until combined.
  5. In a separate bowl, combine flour, baking powder, and salt.
  6. Gradually add dry mixture to wet mixture, alternating with milk, starting and ending with flour.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  9. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  10. Spread raspberry preserves between layers and frost the top and sides with Swiss meringue buttercream.

Notes

For a smoother texture, sift the flour before measuring. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: cake, raspberry, almond, dessert, baking

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