Home · Recipes Raspberry Almond Layer Cake Author: Maryanne CabreraPublished: May 7, 2013Updated: Mar 2, 2021 View Recipe17 ReviewsThis post may contain affiliate links. Read our disclosure policy. This raspberry almond layer cake uses crumbled muffin pieces to create a naked layer cake a la Momofuku Milk Bar style! Baking is a science. I have learned over and over again that baking is a science. Not everything I bake turns out pretty and delicious. I have had many baking failures. There are many factors that can affect the outcome of your product. Sometimes the oven temperature is incorrect, the batter is mixed too much or not enough, or there is too much leavening agent. Formulating a new recipe is similar to coming up with a hypothesis. Through a series of testings, trial and error, tastings and observations, you eventually can perfect a recipe. How to turn a baking failure into a baking win: I had it all planned out. I decided to use a muffin batter that I had experience making before, except this time adding raspberries and some almond flour. No biggie. The batter tasted amazing as I was mixing it together. I was so excited for this new recipe. I usually use cupcake liners, but I opted to grease the muffin tins because I wanted the muffins to look natural and rustic. Apparently, I didn’t use enough baking spray because my muffins did release from the tin after baking. It was a struggle. I tried to invert the muffins and tap them out. No luck. I ran a mini offset spatula along the edges to loosen the muffins out. No use. The bottoms of the muffins still stuck to the pan. My muffins were ruined. Although the broken muffin bits tasted great, they were ugly and embarrassing to even give away. Turn that broken muffin mess into a raspberry almond layer cake: Sometimes plans fail and its back to the drawing board. That’s why I believe you should always have a plan B (C, D, and E, if necessary). My muffins failed, but I’m not going to cry and pout about it. NO! I’m not even going to throw them away. I’m going to find a better use with what I’ve already got. I went back into the kitchen and whipped up something amazing. I made this raspberry almond layer cake a la Momofuku Milk Bar style! I think Chef Christina Tosi would be proud. I think Christina Tosi is a genius. I love, love, love her Momofuku Milk Bar cookbook. She is so inventive and creative with her flavor combinations. Her cookbook is never on my shelf. It has a permanent spot on my desk because I am always thumbing through it. Raspberry Almond Layer Cake Yield: 8-inch round layer cake Print Recipe Rate Recipe IngredientsRaspberry Almond Muffins:2 cups all-purpose flour1 1/2 cups almond flour1/2 teaspoon baking soda1 Tablespoon baking powder1/2 teaspoon fine sea salt2 large eggs, room temperature1 large yolk, room temp1 1/3 cup granulated sugar1/2 cup unsalted butter, melted1 cup whole milk, room temp1 cup sour cream, room temp2 teaspoons pure vanilla extract1 Tablespoon lemon thyme leaves, chopped (optional)zest of half a lemon2 cups raspberriesCream Cheese Frosting:1/2 cup unsalted butter, room temp8 oz cream cheese, softenedpinch salt1 teaspoon pure vanilla extract2-3 cups sifted confectioners' sugar (amount dependent on desired consistency)Other Components:sliced blanched almonds, lightly toastedraspberry jam Instructions Raspberry Almond Muffins:Preheat oven to 350 degrees F. Grease a 12-cup muffin tin or line with cupcake liners. Set aside.In a large bowl, whisk together flour, almond flour, baking soda, baking powder, and salt. In another bowl, whisk eggs and yolk. Add in sugar, melted butter, milk, sour cream, and vanilla extract. If using, add lemon thyme leaves and lemon zest. Whisk until fully combined.In three additions, pour wet mixture into large bowl with the dry ingredients. Fold together until combined. Gently fold in raspberries. Divide batter into prepared muffin tin.Bake for 30-35 minutes until muffins are golden in color and a toothpick inserted in center of muffin comes out clean. Let cool in pan for 5-10 minutes before removing and allow muffins to cool on wire rack.Cream Cheese Frosting:In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and cream cheese until smooth. Add salt and vanilla. Mix until combined. Slowly add sifted confectioners' sugar. Mix until smooth and desired consistency is achieved.Layer Cake Assembly:Take an 8-inch cake ring and place on a slightly larger cake board. Alternatively, place it on a sheet pan lined with parchment paper. Cut a 3-inch wide acetate strip to line the inside of the cake ring.Take the raspberry muffin scraps and divide it into three equal parts. Take one part of the scraps and make the first layer inside the ring. Use the palm of your hands, the bottom of a drinking glass, or a tamper to push the scraps together into a flat and even layer.Spread about 1/4 cup of raspberry jam in an even layer over the cake.Spread about 1/3 of cream cheese frosting over the raspberry jam layer.Add another layer of cake scraps. Repeat the process for the first layer. Add the third layer of cake and cover with the remaining 1/3 of cream cheese frosting. Garnish with toasted sliced almonds.Let cake rest in freezer for at least 1 hour. Gently remove cake ring and gently peel off the acetate strip while cake cold. Let cake defrost in fridge for a couple of hours before serving. Notes Muffin recipe adapted from Flour Layer cake method inspired by Momofuku Milk Bar Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Jenn @ Once Upon a Tier says: May 7, 2013 I love when a “failure” turns into something great. This cake looks amazing. I can’t wait to try it. Reply
Maryanne says: May 8, 2013 Thanks, Jenn! I just had to find a way to use up the muffins. I couldn’t stand just throwing them away!
Xander says: May 7, 2013 What would typically be scraps for the cooks of the kitchen is turned to something that belongs at the front of a bakery display case. Great post and pics Little Epicurean, looking forward to the next one! Reply
Jeannie says: May 8, 2013 From failure to gorgeous looking cake! Just brilliantly executed….love it Reply
Maryanne says: May 8, 2013 Thanks, Jeannie! I’m glad I now have a plan B every time my muffins/cupcakes/cakes decide to stick to the tin.
Karen says: May 14, 2013 I love this cake! how creative!! Now you make me wanna buy the momofuku cookbook too!! Reply
Maryanne says: May 14, 2013 Thanks, Karen! I love the Momofuku and Momofuku Milk Bar cookbooks! Asides from the recipes, the books explain a lot about the science behind food.
Erika says: May 21, 2013 Nobody could tell! Once I made a chocolate bundt that refused to leave the tin. It reincarnated as cake pops ;) Reply
Yolanda says: June 12, 2013 Maryanne, This looks delicious! I would love to make this as a surprise for my husband tonight but don’t have almond flour. Can I make it without almond flour or substitute with regular all purpose flour? I don’t usually bake so this may sound like a silly question :) Thanks! Reply
Maryanne says: June 12, 2013 Hi Yolanda! If you have almonds, you could grind it in a food processor to make your own almond flour. I don’t suggest substituting all purpose flour because it might make the batter gummy or too stiff because of all the gluten that will be produced. I hope that helps! Don’t worry there are no silly questions :)
sue says: November 27, 2013 looks delicious! I am just about to put them in the oven and I notice lemon zest is in the ingredients but not mentioned in the directions. Should that have gone in the batter? Reply
Maryanne says: November 27, 2013 Hi Sue, yes the lemon zest goes in the batter, but it is not necessary.
Rhea says: March 16, 2014 Hi Maryanne, my friend saw your cake and knew instantly it was the one (her birthday cake). I was wondering if it would make a difference if I used frozen raspberries? Reply
Maryanne Cabrera says: March 16, 2014 Hi Rhea! (Happy early birthday to your friend!) I haven’t tried making this cake with frozen raspberries. In general, I think you can substitute frozen fruits as long as you don’t defrost them. Use the frozen raspberries straight from the freezer. The muffins might need a couple more minutes to bake, and the muffins may be a little more moist. But that’s okay because you’ll be crumbling the muffins to build the cake. I hope that helps :)
Eleni says: April 8, 2015 Swooning. Do you think if I make the cake it will hold for a few days in the freezer? Wanting to make for a function but timing may be too tight to do that day? Suggestions? Reply