Almond Raspberry Swirl Cake Recipe

Almond Raspberry Swirl Cake is a luxurious dessert that combines the nutty richness of almonds with the fruity tang of raspberries. With its moist almond cake base, creamy almond frosting, and a stunning raspberry swirl, this cake is perfect for any celebration or just a special treat to brighten your day.

Why You’ll Love This Almond Raspberry Swirl Cake?

If you’re a fan of cakes that look as good as they taste, this recipe will win your heart. It’s a show-stopping dessert with layers of tender almond cake, a swirl of homemade raspberry jam, and a luscious almond cream cheese frosting.

What makes this cake truly irresistible is the balance of flavors: the nuttiness from the almonds, the tartness of the raspberries, and the sweetness of the frosting all work together to create a harmonious bite every time. Plus, the process is straightforward, and I’ll guide you step-by-step to ensure your cake turns out beautifully.

Whether you’re an experienced baker or just starting, this recipe is your chance to create a dessert masterpiece.

Part 1: Ingredients

Let’s begin with the essentials—gathering all the ingredients for this recipe is your first step toward success.

For the Cake:

• All-purpose flour: 1 ¾ cups (223 g) for the perfect base.
• Baking powder: 1 teaspoon, ensures a light and fluffy texture.
• Baking soda: ½ teaspoon, helps the cake rise evenly.
• Salt: ¼ teaspoon, balances the sweetness.
• Unsalted butter: 6 tablespoons (85 g), softened for a rich texture.
• Vegetable oil: 2 tablespoons, adds moisture.
• Granulated sugar: ¾ cup (150 g), for sweetness.
• Eggs: 2 large, room temperature for better blending.
• Vanilla extract: 2 teaspoons, enhances the flavor.
• Almond extract: ½ teaspoon, adds a nutty depth.
• Almond flour: ½ cup, boosts the nutty flavor.
• Buttermilk: 1 cup, keeps the cake moist.

For the Almond Cream Cheese Frosting:

• Cream cheese: 1 ½ cups (340 g), softened, for a creamy texture.
• Unsalted butter: ¾ cup (170 g), softened for smoothness.
• Powdered sugar: 5 cups (637 g), for the perfect consistency.
• Vanilla extract: 2 teaspoons, balances the sweetness.
• Almond extract: ½ teaspoon, enhances the nutty flavor.
• Heavy cream: 2–4 tablespoons, to adjust the frosting consistency.

For the Raspberry Jam:

• Raspberries: 2 cups (280 g), fresh or frozen.
• Sugar: ¼ cup (50 g), or your preferred sweetener.
• Lemon juice: 2 tablespoons, for a tangy twist.
• Cornstarch: 1 ½ tablespoons, thickens the jam.
• Water: 3 tablespoons, dissolves the cornstarch.

For the Almond Simple Syrup (Optional):

• Granulated sugar: ½ cup (100 g).
• Water: ½ cup, for the syrup.
• Almond extract: ¼ teaspoon, for added flavor.

Tools You’ll Need:

• Mixing bowls: For combining wet and dry ingredients.
• Electric mixer: To make a smooth batter and frosting.
• Cake pans: 4-6 inch pans, greased and lined with parchment paper.
• Wire rack: For cooling the cake layers.
• Piping bags: For decorating the cake.

Part 2: Making the Cake Batter and Baking

Now that we have all the ingredients ready, let’s dive into preparing the cake batter and baking the layers.

Step 1: Prep Your Pans and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour your 4-6 inch cake pans, or simply grease and line them with parchment paper circles to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and almond flour.
2. Set the dry mixture aside.

Step 3: Cream Butter, Sugar, and Oil

1. In the bowl of a stand mixer (or using a handheld mixer), beat the softened butter on medium speed for 2 minutes until creamy.
2. Add the sugar and vegetable oil, then continue mixing for another 2 minutes until light and fluffy.

Step 4: Add Eggs and Flavorings

1. Add the eggs one at a time, mixing well after each addition.
2. Scrape down the sides of the bowl and mix in the vanilla and almond extracts until fully combined.

Step 5: Combine Wet and Dry Ingredients

1. Add half of the buttermilk to the butter mixture and mix briefly.
2. Gradually add half of the dry ingredients to the bowl and mix on low speed until just combined.
3. Repeat with the remaining buttermilk and dry ingredients, ensuring the batter is smooth but not overmixed.

Step 6: Bake the Cake Layers

1. Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Part 3: Making the Raspberry Jam and Almond Simple Syrup

Now that your cake layers are cooling, let’s create the luscious raspberry jam and optional almond simple syrup to elevate the flavor of your Almond Raspberry Swirl Cake.

Raspberry Jam

Homemade raspberry jam is a show-stealer that adds the perfect fruity tang to this cake.

Step 1: Cook the Raspberries

1. Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Stir occasionally as the mixture begins to bubble and the raspberries break down, about 5–10 minutes.

Step 2: Thicken the Jam

1. In a small bowl, dissolve the cornstarch in water.
2. Pour the cornstarch mixture into the saucepan and stir continuously for 1–2 minutes, until the jam thickens.
3. Remove the jam from heat and let it cool completely.
4. If you prefer a smoother jam, strain it through a sieve to remove seeds before chilling in the refrigerator.

Almond Simple Syrup (Optional)

If you want an ultra-moist cake with a nutty depth, this almond simple syrup is a game-changer.

Step 1: Dissolve Sugar in Water

1. In a small saucepan, combine the sugar and water.
2. Heat over medium heat, stirring until the sugar completely dissolves.

Step 2: Add Almond Flavoring

1. Remove the saucepan from heat and stir in the almond extract.
2. Let the syrup cool completely before using.

Pro Tip: Why Use Simple Syrup?

Brushing each cake layer with simple syrup ensures extra moisture and enhances the almond flavor. This step is optional but highly recommended for a professional finish.

Part 4: Making the Frosting and Assembling the Cake

Now that the raspberry jam and almond simple syrup are ready, let’s bring everything together with a creamy almond frosting and assemble your stunning Almond Raspberry Swirl Cake.

Almond Cream Cheese Frosting

This frosting is rich, tangy, and perfectly complements the nutty and fruity flavors of the cake.

Step 1: Beat the Butter and Cream Cheese

1. In a large mixing bowl, beat the softened cream cheese and butter together on medium speed for 2 minutes until smooth and creamy.

Step 2: Add Flavor and Sugar

1. Gradually sift in the powdered sugar while mixing on low speed to avoid a mess.
2. Add the vanilla extract, almond extract, and 2 tablespoons of heavy cream or milk.
3. Increase the speed to medium-high and beat for an additional 1–2 minutes until light and fluffy.
4. If the frosting feels too thick, add more cream, one tablespoon at a time, until the desired consistency is reached.

Assembling the Almond Raspberry Swirl Cake

This is where your creativity shines! Follow these steps for a beautiful and delicious presentation.

Step 1: Prepare the Cake Layers

1. If needed, level the tops of each cake layer with a serrated knife to ensure even stacking.
2. Lightly brush each layer with the almond simple syrup for added moisture.

Step 2: Layer the Cake

1. Place the first cake layer on a serving plate or cake stand.
2. Pipe a circle of almond cream cheese frosting around the edge of the cake to create a dam for the raspberry jam.
3. Spread a generous layer of raspberry jam in the center, staying within the frosting border.

Step 3: Repeat the Layers

1. Add the second cake layer on top and repeat the process: brush with syrup, pipe the frosting border, and fill with raspberry jam.
2. Continue layering until all cake layers are stacked.

Step 4: Frost the Cake

1. Apply a thin crumb coat of frosting around the entire cake to seal in any loose crumbs.
2. Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
3. Remove from the fridge and frost the cake with a thicker layer of frosting, smoothing or swirling as desired.

Step 5: Add Final Touches

1. Use a piping bag to add decorative swirls or borders with the remaining frosting.
2. Garnish the top with fresh raspberries or a drizzle of raspberry jam for a stunning finish.

Serving and Storage

• Serve: Let the cake rest at room temperature for 15–20 minutes before serving.
• Store: Keep the cake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before serving.

Conclusion

This Almond Raspberry Swirl Cake is not just a dessert; it’s a culinary masterpiece perfect for celebrating life’s special moments. Every bite is a delicious combination of flavors and textures, from the moist almond cake layers to the fruity raspberry jam and creamy frosting.

Take your time crafting this cake, and enjoy the process—it’s as rewarding as the first slice you’ll savor. Happy baking!