Indulgent Raspberry Almond Easter Cake: A Celebration of Flavors
Celebrate spring with this Raspberry Almond Easter Cake, featuring moist almond cake, tangy raspberry filling, and luscious Swiss meringue buttercream.
Equipment
- Stand mixer
- Saucepan
- 7-inch round cake pans
- parchment paper
Ingredients
For the Cake
- 2 cups Cake Flour or substitute with all-purpose flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter softened
- 1/4 cup Vegetable Oil or applesauce
- 1 cup Sour Cream or plain yogurt
- 1/2 cup 2% Milk whole milk can be used
- 4 large Pasteurized Egg Whites
For the Raspberry Filling
- 2 cups Raspberries fresh
For the Buttercream
- 3 cups Powdered Sugar
- 1 teaspoon Almond Extract optional
Instructions
Cake Preparation
- Preheat your oven to 350°F (177°C) and prepare three 7-inch round cake pans by lining them with parchment paper.
- Whisk together cake flour, baking powder, and salt in a bowl; set it aside to combine well.
- Beat granulated sugar, unsalted butter, and vegetable oil in a stand mixer until fluffy and creamy.
- Gradually add the pasteurized egg whites one at a time, then mix in the sour cream and almond extract until well combined.
- Mix in the dry ingredients and 2% milk gradually until the batter is smooth and well-blended.
- Divide the batter evenly among the prepared pans and bake for approximately 25-30 minutes.
Filling and Buttercream Preparation
- Prepare the raspberry filling by simmering fresh raspberries, sugar, and lemon juice in a saucepan.
- Thicken the mixture with a cornstarch slurry, then strain it to remove seeds.
- Create the buttercream by whipping egg whites and powdered sugar together until thick.
- Slowly incorporate unsalted butter and continue whipping until the buttercream is silky smooth.
Cake Assembly
- Assemble the cake layers by placing one layer on a serving platter, spreading an even layer of raspberry filling, and frosting with buttercream.
- Repeat with remaining layers, then apply a crumb coat and chill in the refrigerator for 30 minutes.
- Frost and decorate the chilled cake with the remaining buttercream, topping with fresh raspberries and slivered almonds.
Notes
Make sure all ingredients are at room temperature for better mixing.