Almond Raspberry Cake Recipe

Total Time: 45

Prep Time: 20

Cook Time: 25

Servings:

This tender almond cake is rippled with fresh raspberries, filled with raspberry jam, and frosted in a creamy white chocolate frosting.

Preheat your oven to 350 degrees
Prepare two 9 inch cake pans by spraying them with non-stick spray and lining with parchment paper
In a standing mixer, add the room-temperature butter and granulated sugar. Mix until combined. Turn the mixer up once combined to high and whip for 1-2 minutes until lighter in color and texture.
Add the eggs and almond extract and stir until combined
Add the all-purpose flour, almond flour, baking powder, baking soda and salt on top. Mix for about 30 seconds.
Add the buttermilk and mix until all combined.
Carefully fold in the fresh raspberries
Pour evenly into the two cake pan.
Bake for 25-30 minutes. Remove when done and let them cool down in the pan.

In a microwave safe bowl, add the chocolate chips and white chocolate chips—microwave for 30 seconds at a time, mixing well between each heating. Continue cooking in 30-second intervals until the chocolate is fully melted. It should only take 1.5 minutes.
In the bowl of a standing mixer, add the butter and mix until softened
Add the powdered sugar and mix until combined
Add the melted chocolate to the bowl and whip until the frosting is light and fluffy.

Take the first cooled cake layer and cover it with frosting. Then, using the back of a spoon, carve a circle in the frosting and pour the jam inside.
Place the second layer on top, cover in entire cake in frosting.
Optional: decorate with thin sliced almonds
Serve! Make sure to refrigerate the cake if not serving immediately. The cake is best served at room temperature, so remove the cake from the fridge about 1 hour before enjoying.