ALMOND RASPBERRY SWIRL CAKE
️🕒Ready in 1 hour 15 minutes
👥Serves 15 people
This Almond Raspberry Swirl Cake is a light and fluffy cake that is elegant with the perfect balance of all the right flavors! It has two layers of nutty rich almond cake swirled with sweet and tart raspberries and filled with a layer of raspberry jam. Each slice displays a beautiful pattern made by the raspberry swirl. Whether you are celebrating a special event or simply craving a indulgent dessert, this cake is sure to impress! We made this cake for our mother's birthday and it was delicious!!
INGREDIENTS
Cake Batter
8 oz cream cheese, softened
1½ sticks unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
¼ cup vegetable oil
1 tbsp almond extract
Raspberry Swirl
⅓ cup seedless raspberry jam, plus extra for filling the layers
1 tsp Raspberry Jell-o powder
1 cup reserved cake batter
INSTRUCTIONS
Preheat your oven to 325°F and line two 8-inch cake pans with parchment paper.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
Add buttermilk, oil, and almond extract in another bowl and set aside.
Add the butter and cream cheese in the bowl of your mixer and mix at medium speed until smooth.
Add the sugar gradually and continue mixing at medium speed for 2-3 minutes.
Add the room temperature eggs one at a time and mix until the yellow of the yolk disappears.
Add the flour mixture and milk mixture alternatively with the mixer on low speed. Start with the flour mixture and end with the flour mixture. We split the flour mixture into 3 parts and the milk mixture into 2 parts. Mix until well incorporated.
Add 1 cup of the cake batter into a small bowl and set aside the rest.
Add the raspberry jam, Jell-o powder, and red food coloring (optional) into the small bowl and mix well.
You will have about 6 cups of plain batter and 1 cup of raspberry batter. Spread about about 2 cups of plain batter into each of the three prepared cake pans. Then add 4 tbsp of the raspberry batter on top.
Split the remaining plain batter into two and add to each of the pans. Do the same with the remaining raspberry batter. Try to keep the amount of batter in each pan equal.
Run a knife through the batter a couple of times to create a swirl effect.
Bake at 325°F for 28-30 minutes or until a toothpick inserted into the center comes out almost clean. Let the cakes cool for 5-10 minutes in the pans before removing from the pan.
To assemble the cake, place the first layer on a cake plate or pedestal. Pipe a wall of cream cheese frosting or vanilla buttercream around the edge of the top. Spread a layer of raspberry jam inside and place your second cake layer on top.
Follow our Frosting a Cake Tutorial to finish frosting your cake.
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Baked, Birthdays & Parties, Dessert, Fruit, Mother's Day, Snacks, Spring, Summer