Raspberry Almond Cake with Raspberry Buttercream

Preheat the oven to 350 degrees Fahrenheit for at least 15 minutes.

In a large mixing bowl, pour in 1 cup of buttermilk, 3/4 cup of cooking oil or melted butter, and add 4 large eggs at room temperature.

Add 1 cup of white granulated sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of almond extract to the wet ingredients.

Mix all the wet ingredients together for a couple of minutes until the eggs are well beaten using a hand mixer, stand mixer, or hand whisk.

For the dry ingredients, combine 1.5 cups of all-purpose flour, 1 cup of finely ground almond flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and 1/4 teaspoon of salt in a separate bowl.

Sift the dry ingredients into the wet batter and mix until there are no clumps remaining.

Line the bottom of three 8-inch or two 9-inch cake pans with parchment paper and use a kitchen scale to divide the cake batter evenly between the pans.

Bake the cake layers at 350 degrees Fahrenheit for about 22 to 24 minutes, until golden on top and a toothpick inserted into the center comes out clean.

Let the cake layers rest in the pans for about 5 to 7 minutes, then transfer them onto a wire rack to cool completely.

While the cake layers cool, prepare the raspberry buttercream frosting.

Once the cake layers are completely cooled, use a long serrated knife to level off the tops if domed.

Soak each cake layer lightly with amaretto thinned with a little water for added almond flavor.

Spread a thin layer of raspberry buttercream on top of the first cake layer, using an offset spatula to spread it evenly to the edges.

Pipe a barrier ring around the edge of the cake layer with raspberry buttercream to prevent the raspberry jam from squeezing out.

Add the next cake layer on top and soak it with amaretto before inverting it onto the top.

Apply a thin crumb coat layer of frosting on the outside of the cake to seal in crumbs, then chill for about 15 to 20 minutes.

After chilling, apply the final coat of frosting on the outside of the cake.

To transfer the cake from the turntable to a cake stand, slide a knife or spatula around the edges to ensure it isn't stuck, then lift and transfer quickly.

Equipment Needed

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