Raspberry Almond Layer Cake


This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting! This cake was a BIG hit! Everyone loved it! Not only is it fun to check out the pretty flowers, but the almond and raspberry together are so light and refreshing! It really is the perfect combo!

INGREDIENTS

ALMOND CAKE LAYERS
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp (10ml) almond extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature
RASPBERRY FROSTING
  •  6 oz (170g) raspberries
  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
ALMOND FROSTING
  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 2 tsp almond extract
  • 2-3 tbsp water
INSTRUCTIONS

TO MAKE THE CAKE LAYERS:
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  3. Add sour cream and almond extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  6. Please visit Raspberry Almond Layer Cake for full instructions.

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