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ALMOND RASPBERRY CREAM CAKE: A Delicious Layered Delight

ALMOND RASPBERRY CREAM CAKE
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A delicious layered cake featuring golden, fluffy almond sponge, tangy raspberry jam, and clouds of whipped cream.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup milk
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups raspberry jam or compote
  • 1 cup fresh raspberries
  • 1/3 cup sliced almonds, lightly toasted
  • Extra fresh raspberries for garnish

Instructions

  1. Preheat oven to 175°C / 350°F. Grease and line three 20 cm (8-inch) round pans.
  2. Whisk flour, baking powder, and salt.
  3. Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and almond extract.
  4. Alternate adding dry ingredients and milk until smooth.
  5. Divide batter evenly and bake 18–22 minutes. Cool completely.
  6. Whip cream with powdered sugar and vanilla until stiff peaks form.
  7. Assemble: cake layer → cream → raspberry jam → fresh raspberries. Repeat layers.
  8. Frost top with cream, sprinkle almonds, and decorate with raspberries.

Notes

  • Perfect with coffee or afternoon tea.
  • Serve slightly chilled for clean slices.
  • Add a drizzle of raspberry coulis for extra drama.
  • Toast almonds for deeper flavor.
  • Use mascarpone instead of cream for a richer filling.
  • Swap raspberries for cherries or strawberries.

Nutrition

Find it online: https://www.homeydishes.com/almond-raspberry-cream-cake-recipe/