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Raspberry Almond Easter Cake

Irresistibly Moist Raspberry Almond Easter Cake Delight

This Raspberry Almond Easter Cake is a delightful spring treat with tender layers and vibrant raspberry filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups Cake Flour Can substitute with all-purpose flour for denser cake.
  • 2 cups Granulated Sugar Use brown sugar for a deeper flavor.
  • 1 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
  • 1/2 cup Vegetable Oil Can replace with melted butter for a richer taste.
  • 1 cup Sour Cream Substitute with Greek yogurt for a similar effect.
  • 1 cup Milk (2%) Any type works, including non-dairy alternatives.
  • 4 large Pasteurized Egg Whites Can substitute with aquafaba for a vegan option.
For the Raspberry Filling
  • 2 cups Frozen Raspberries Fresh raspberries can also be used but should be cooked for flavor.
  • 1/2 cup Granulated Sugar (for filling) Adjust to taste depending on tartness.
For the Buttercream
  • 4 cups Powdered Sugar Brown sugar can provide a caramel note.
  • 1/2 cup Slivered Almonds For garnish, optional if nut-free.

Equipment

  • Stand mixer
  • Saucepan
  • 7-inch round cake pans

Method
 

How to Make Raspberry Almond Easter Cake
  1. Preheat Oven: Set your oven to 350°F (177°C) and prepare three 7-inch round cake pans by lining them with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined.
  3. Cream Butter and Sugar: In a stand mixer, cream together the granulated sugar, unsalted butter, and vegetable oil until pale and fluffy.
  4. Add Wet Ingredients: Gradually incorporate the pasteurized egg whites, mixing well after each addition, then add sour cream and extracts.
  5. Combine Mixtures: Alternately add the dry ingredients and milk, starting and ending with dry ingredients, until just combined.
  6. Bake Cakes: Divide the batter evenly among the pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Prepare Raspberry Filling: Cook the frozen raspberries, granulated sugar, and lemon juice until bubbling, then thicken and chill.
  8. Make Buttercream: Whip the egg whites and powdered sugar until slightly stiff, then gradually add the unsalted butter.
  9. Assemble Cake: Once cooled, level the cakes and layer buttercream and raspberry filling in between, apply a crumb coat.
  10. Garnish: Top with fresh raspberries and slivered almonds before serving, dust with powdered sugar for a sweet finish.

Notes

Ensure all ingredients are at room temperature for even mixing. Do not overmix the batter once dry ingredients are added.