I got a lot of positive comments after making this cake for A’s birthday, so I decided to try it again for my dad’s recent birthday.  I made a few more tweaks to the recipe, and we all agreed it turned out absolutely perfect in every way this time!   I used all organic ingredients.  While preparing can be somewhat time consuming, it is well worth the effort!!

Rasperry Almond Layer Cake

Classic White Cake Layers:

  • 2 1/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 tsps baking powder
  • 1 tsp salt
  • 12 Tbs (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup whole milk
  • 6 large egg whites
  • 2 tsps almond extract
  • 1 tsp vanilla extract

Preheat oven to 350.  Spray 2 9-inch round or square pans with cooking spray, and line with wax paper.  Dust the paper with a bit of flour, invert, and tap to remove excess flour. 

Combine dry ingredients in bowl and mix.  Add butter and mix at slow speed until mixture resembles moist crumbs and there are no powdery streaks in bowl. 

Combine wet ingredients in seperate bowl and blend with fork.  Add 3/4 of wet mix to flour mixture and blend at medium speed for about 1 1/2 minutes.  Add remaining wet mix and beat 30 seconds more.  Stop mixer, scrape sides of bowl, and blend again for 20-30 more seconds. 

Divide batter evenly between pans, spreading batter to the sides of pan.  Smooth tops.  Bake 25 minutes or until toothpick inserted in center comes out clean.   Remove from oven and let cakes rest about 5 minutes.  Carefully invert pans over a cooling surface lined with wax paper.  Remove pans and allow cakes to cool about an hour and a half. 

Frosting and Filling:

  • 1/2 cup rasperry jam, jelly, or preserves (with no chunks)
  • 1/2 cup sliced almonds, crushed into small pieces
  • 3 sticks unsalted butter at room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 Tbs vanilla extract
  • 1/3 cup whole milk (I use raw milk)
  • pinch of salt
  • 1 cup sliced almonds, roasted if desired

For the frosting, combine butter, sugar, vanilla, milk, and salt in a bowl, and beat at slow speed until mixed.  Increase speed to high and beat, stopping twice to scrape sides, until frosting is creamy and peaks a bit.  Put this mixture in fridge for about 10 minutes to cool slightly.  Remove from fridge, beat again about 15 seconds to fluff.   In seperate small bowl, mix about 1/2 cup frosting with crushed almonds. 

Spread very small amount of frosting on cake plate to help anchor cake.  Set down one cake layer.  Spread frosting/almond mixture over top of cake layer.  Carefully spread rasperry preserves over frosting mixture.  Cover with second cake layer.  Spread remaining frosting over top and sides of the assembled cake.  Use any remaining frosting to decorate cake.   Carefully place sliced almonds around sides and top of cake.  Cut, serve, and enjoy. 

Notes:  Cake will stay fresh about 3 days at room temperature.  If temperature goes above 80 degrees, frosting may melt.   It can be stored in fridge to lengthen lifespan, but allow it to return to room temperature before eating.