Raspberry Almond Layer Cake

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A moist and flavorful layer cake made with raspberry almond cake sandwiched with raspberry jam and cream cheese frosting. The bright tangy cream cheese pairs well with the sweet raspberry and nutty cake layers.

Yield: 8-inch round layer cake

Prep Time20

Cook Time30

Assembly Time15

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Raspberry Almond Muffins:

2 cups all-purpose flour (260 g)
1 ½ cups almond flour (150 g)
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs room temp
1 large egg yolk room temp
1 ⅓ cup granulated sugar (267 g)
½ cup unsalted butter (113 g), melted
1 cup whole milk (227 g), room temp
1 cup sour cream (227 g), room temp
2 teaspoons pure vanilla extract
zest of half a lemon optional
2 cups raspberries (240 g)

Cream Cheese Frosting:

½ cup unsalted butter (113 g), room temp
8 oz cream cheese (227 g), room temp, softened
pinch kosher salt
1 teaspoon pure vanilla extract
2 cups confectioners' sugar (227 g) or more dependent on desired consistency

Other Components:

½ cup raspberry jam
sliced blanched almonds, lightly toasted

Instructions

Raspberry Almond Muffins:

Preheat oven to 350℉. 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, vanilla extract, and optional 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 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 ¼ cup of raspberry jam in an even layer over the cake.
Spread about ⅓ of cream cheese frosting over the raspberry jam layer.
Add another layer of cake scraps. Repeat the process for the seond 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

Nutrition