RASPBERRY ALMOND LAYER CAKE

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This Raspberry Almond Layer Cake has three layers of moist, fluffy almond cake filled with fresh raspberry frosting!

So there was a moment this past weekend where I realized what true love really is. It’s giving your spouse the “best” pillow even when you want it. Let me explain.

We were visiting my parents and therefore not using our usual pillows. The first night, we just grabbed the pillow that had been on our side of the bed and went to sleep. Yes, I noticed that his was softer and fluffier than mine, but I wasn’t going to steal it from him. I want him to be comfortable and I can deal with the less fluffy pillow – no problem.

Well then the next night, all of a sudden – through the dark – the hubs lets out a heavy sigh and says, “Do you like your pillow?”

“I mean, it’s a little flat, but it’s fine,” I said.

“Well mine is too fluffy, it’s hurting my neck. I didn’t want to say anything because I thought you wanted the pillow you have,” he says.

To which I laughed, because I of course I hadn’t said anything figuring he’d wanted the fluffy one.

So we switched and were both happy. But the point is that we had initially given up the pillow we wanted for the comfort of the other. See? True love.

RASPBERRY ALMOND LAYER CAKE
RASPBERRY ALMOND LAYER CAKE

INGREDIENTS:

ALMOND CAKE LAYERS

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp (10ml) almond extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature

RASPBERRY FROSTING

  • 6 oz (170g) raspberries
  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar

ALMOND FROSTING

  • 3/4 cup (168g) salted butter
  • 3/4 cup (142g) shortening
  • 6 cups (690g) powdered sugar
  • 2 tsp almond extract
  • 2-3 tbsp water

DIRECTIONS:

TO MAKE THE CAKE LAYERS:

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
  2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  3. Add sour cream and almond extract and mix until well combined.
  4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

You can find complete recipes of this RASPBERRY ALMOND LAYER CAKE in lifeloveandsugar.com

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