Frosted Raspberry Almond Cake is a delightful dessert that combines the rich flavors of almond with the tartness of fresh raspberries. This cake is perfect for special occasions or a sweet treat to enjoy with your afternoon tea. With its moist texture and luscious frosting, this cake is sure to impress your family and friends. In this article, we will guide you through the ingredients and step-by-step instructions to create this delectable Frosted Raspberry Almond Cake.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup almond milk
- 3 large eggs
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, pureed
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Then add the almond extract and vanilla extract, mixing until combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Begin and end with the dry ingredients, mixing just until combined. Gently fold in the fresh raspberries.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, and beat until fluffy. Finally, mix in the raspberry puree until the frosting is smooth and pink.
Step 8: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting. Decorate with additional raspberries if desired.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I store the Frosted Raspberry Almond Cake?
The cake can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
What can I use instead of almond extract?
If you don’t have almond extract, you can use vanilla extract or a combination of vanilla and a small amount of coconut extract for a different flavor profile.