Raspberry Almond Cake With Raspberry Buttercream | Golden Cloud

Looking for a show-stopping dessert that will impress your guests? Our Raspberry Almond Cake with Raspberry Buttercream recipe is the perfect choice. This moist and flavourful cake features the perfect balance of almond and raspberry flavours, topped with a rich and creamy raspberry buttercream frosting. It's easy to make and perfect for any occasion, whether you're celebrating a special milestone or just looking for a sweet treat to enjoy with your loved ones. Follow our step-by-step instructions and get ready to indulge in a slice of heaven.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 1 tsp almond extract
• 1 cup milk
• 1 cup raspberries, fresh or frozen

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch (23cm) cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the almond extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Fold in the raspberries.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 5-10 minutes before transferring to a wire rack to cool completely.

Raspberry Buttercream

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 cup raspberry puree (made from fresh or frozen raspberries)
• 1 tsp vanilla extract
• Pinch of salt

1. In a large bowl, beat the butter until creamy.
2. Gradually mix in the powdered sugar until smooth.
3. Beat in the raspberry puree, vanilla extract, and salt until well combined.

Assembly

1. Place one cake layer on a serving platter.
2. Spread a generous layer of raspberry buttercream over the top.
3. Top with the second cake layer.
4. Spread a thin layer of raspberry buttercream over the entire cake to create a crumb coat.
5. Refrigerate the cake for 30 minutes to set the crumb coat.
6. Spread a thick, even layer of raspberry buttercream over the entire cake.
7. Serve and enjoy!

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