Almond Raspberry Birthday Cake

Almond Raspberry CakeAnother year, another birthday, another cake.  It's the last year of my 30's, but that doesn't bother me.  All the best things in my life have happened in my 30's - falling in love, getting married, buying a home, giving birth to my beautiful baby boy - and I can only imagine all the amazing adventures that await our family in the years to come.

I've gotten in the habit the last few years of making myself an ice cream cake for my birthday, but this year, I really just wanted cake and buttercream.  The almond cake has a tender, moist crumb, and I filled each layer with raspberry amaretto jam.  Almond buttercream, covered in sliced almonds and fresh raspberries, dusted with a little edible shimmer powder make this cake simply irresistible...




Almond Raspberry Cake

Almond Raspberry Cake

Almond Raspberry Cake

Almond Raspberry Cake



I haven't been able to decorate cakes over the last few months as much as I would like to.  As much as I used to.  And I do miss it.  So every cake I decorate, that sits atop one of my pretty cake stands, feels special, even if, or maybe especially because it's for no other reason than I found a little spare time to make something beautiful.


This post contains affiliate links.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own. 

The lovely cake stands pictured in this post are from Shop Sweet Lulu.







Birthday Candles and Cake

Almond Raspberry Cake

Almond Raspberry Cake

Almond Raspberry Cake

Almond Raspberry Cake




Almond Raspberry Cake
printable


Cake.
  • 2 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 1 1/2 cups whole milk
  • 1 tablespoon white distilled vinegar
  • 1 cup vegetable oil
  • 1 tablespoon almond extract
Buttercream.
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
Other.
  • 2/3 cup raspberry jam
  • 12 ounces fresh raspberries
  • 1 1/2 cups sliced almonds
Cake.
Preheat the oven to 350.  Grease three 8-inch pans with non-stick spray.

In the bowl of your stand mixer fitted with a paddle attachment, combine the dry ingredients.  Add the wet ingredients and mix on low until combined, then beat on medium speed for two minutes.  Divide the batter between the pans.

Bake until a toothpick comes out clean, about 21 minutes.  Cool the cakes in the pans completely.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for several minutes until smooth.  With the mixer on low, add the powdered sugar, meringue powder and salt, and mix to combine.  Add the milk and extracts and whip on medium high for about 5 minutes, scraping the bowl several times, until very light and fluffy.

Assembly.
Place one cake on a cake board or cake pedestal and spread with half the jam.  Repeat with the second and third layer of cake, then frost all over with the almond buttercream.  Press the almonds around the sides of the cake and garnish the top with the fresh raspberries.

Recipe from Curly Girl Kitchen

4 comments :

  1. Hi Heather, this looks so yummy! Can this cake be made a couple of days in advance and refrigerated while staying moist and fresh? Thanks!

    ReplyDelete
  2. Hi Heather, this looks so yummy! Can this cake be made a couple of days in advance and refrigerated while staying moist and fresh? Thanks!

    ReplyDelete
    Replies
    1. It sure can! Although I would suggest waiting until you plan on serving it to buy the raspberries and garnish the top, since fresh berries don't last very long.

      Delete
  3. This looks so beautiful, and I love the simple (crunchy) decoration of the almonds. It slices impressively cleanly!

    ReplyDelete

I love comments, and I read and appreciate every single one.