Heavenly Almond Raspberry Layer Cake
This dazzling layered cake is a true masterpiece, inspired by a classic from the 1980s that graced the cover of Better Homes & Gardens. Comprised of tender almond-scented cake layers, luscious almond filling, and a vibrant raspberry jam, this dessert is perfect for any occasion—be it spring, summer, or even special holidays. Ideal for entertaining, it can be prepared in advance and assembled just before serving, making it both convenient and impressive.
15
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
1 1/2 cups
baking powder
2 1/4 teaspoons
salt
1/4 teaspoon
butter
3/4 cup (softened)
sugar
1 cup
vanilla extract
1 1/2 teaspoons
eggs
3
milk
3/4 cup
seedless raspberry jam
1/2 cup
whipping cream
1 1/4 cups (chilled)
sliced almonds
to taste (toasted)
almond paste
8 ounce can
butter
1/3 cup (softened)
milk
2 tablespoons
Instructions
1
Preheat your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
2
In a large bowl, combine the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3
In another mixing bowl, beat 3/4 cup of butter with an electric mixer on medium speed for 30 seconds until creamy.
4
Add sugar and vanilla extract to the butter and beat until well combined.
5
Add the eggs one at a time, beating well after each addition for a smooth mixture.
6
Gradually add the dry flour mixture and milk alternately to the batter, beating until just mixed. The batter might appear slightly curdled, which is normal.
7
Divide the batter evenly between the prepared pans and spread it out smoothly.
8
Bake the cakes in the preheated oven for 20 to 24 minutes, or until a toothpick poked into the center comes out clean.
9
Allow cakes to cool in the pans on wire racks for 10 minutes, then remove from pans and let them cool completely on the racks.
10
Once the cakes are completely cool, wrap them in plastic wrap and freeze for easier cutting.
11
For the Almond Filling: crumple the almond paste in a small bowl. Add 1/3 cup softened butter and beat on low speed until well incorporated.
12
Pour in 2 tablespoons of milk and continue to beat the mixture until smooth and creamy.
13
To assemble the cake: Take one of the frozen cake layers and carefully slice it in half horizontally.
14
Place one of the halves on a serving platter and spread a third of the almond filling over it evenly.
15
Follow by spreading about 2 rounded tablespoons of raspberry jam on top of the filling.
16
Repeat the layering process with the remaining cake halves, filling, and jam, finishing with the final cake layer on top. Ensure that approximately half of the jam is used for the layers.
17
Wrap the assembled cake tightly in plastic wrap and refrigerate it for at least 6 hours or overnight to set.
18
No more than one hour before serving, whip the heavy cream with an electric mixer on low speed until stiff peaks form.
19
Smoothly spread the whipped cream over the top of the chilled cake.
20
Gently press the toasted sliced almonds around the base of the cake as a garnish.
21
Thin the reserved raspberry jam with a little water if necessary and use a pastry bag with a round tip to drizzle it artfully over the cake just before serving.
22
Serve immediately and enjoy the delicious blend of flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Almond Raspberry Layer Cake?
It is a dazzling layered cake inspired by a 1980s Better Homes & Gardens classic, featuring almond-scented cake, luscious almond filling, and vibrant raspberry jam.
How many servings does this recipe yield?
The recipe makes approximately 15 servings.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
What size cake pans are required?
You will need two 9-inch round cake pans.
How should I prepare the cake pans before baking?
The pans should be greased and floured to prevent the cake from sticking.
What ingredients are in the dry mixture?
The dry mixture consists of 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1/4 teaspoon salt.
Why might the batter look curdled during mixing?
The batter might appear slightly curdled when alternating the flour mixture and milk; this is normal and expected.
How long should the cakes bake?
Bake the cakes for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans on wire racks for 10 minutes before removing them.
Why should I freeze the cake layers before assembly?
Freezing the cake layers makes them firmer and much easier to slice horizontally without crumbling.
What is in the Almond Filling?
The filling is made by beating 8 ounces of crumpled almond paste with 1/3 cup softened butter and 2 tablespoons of milk.
How many total layers will the final cake have?
Since each of the two cakes is sliced in half horizontally, the final cake will have four layers.
What type of jam is recommended for this recipe?
Seedless raspberry jam is used for a smooth texture and vibrant flavor.
How much jam is used between each layer?
Spread about 2 rounded tablespoons of raspberry jam on top of the almond filling for each layer.
How long does the assembled cake need to refrigerate?
The cake should be refrigerated for at least 6 hours or overnight to allow the layers and flavors to set.
When should the whipped cream be applied?
Apply the whipped cream no more than one hour before you plan to serve the cake.
What is the garnish for the outside of the cake?
Toasted sliced almonds are pressed around the base of the cake, and thinned raspberry jam is drizzled over the top.
How do I drizzle the raspberry jam artfully?
Thin the reserved jam with a little water if needed and use a pastry bag with a small round tip to drizzle it.
Is this recipe suitable for make-ahead preparation?
Yes, it is an ideal make-ahead dessert as the cake base can be frozen and the assembled cake must sit overnight.
What occasions is this cake best for?
It is perfect for spring and summer gatherings, holidays, or any special entertaining occasion.
How much butter is used in the cake batter?
The cake batter requires 3/4 cup of softened butter.
What speed should I use for the electric mixer when beating butter and sugar?
Use medium speed for the butter and sugar mixture.
How many eggs are needed for the recipe?
The recipe calls for 3 eggs, added one at a time.
How much whipping cream is needed for the topping?
You will need 1 1/4 cups of chilled whipping cream.
Should the eggs be added all at once?
No, eggs should be added one at a time, beating well after each addition.
How much almond paste is required?
The recipe requires one 8-ounce can of almond paste.
What speed is used to whip the heavy cream?
Whip the heavy cream on low speed until stiff peaks form.
Do I need to toast the almonds?
Yes, the sliced almonds should be toasted for the best flavor and texture.
Can I use salted butter?
The recipe specifies butter; usually, unsalted is preferred for baking, but softened butter is the key requirement here.
How much vanilla extract is used?
The cake batter includes 1 1/2 teaspoons of vanilla extract.