Raspberry Almond Cake with Raspberry Buttercream

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment, or use two 9-inch pans.
2. In a large bowl, beat the buttermilk, oil (or melted butter), eggs, sugar, vanilla and almond extracts for a few minutes until the eggs are well beaten.
3. In a separate bowl, combine the all-purpose flour, almond flour, baking soda, baking powder and salt.
4. Sift the dry ingredients into the wet ingredients and beat on medium speed until no clumps remain.
5. Divide the batter evenly among the prepared pans. Bake at 350°F for 22 to 24 minutes, until golden-yellow and a toothpick inserted in the centre comes out clean.
6. Cool the layers in the pans for 5 to 7 minutes, then turn them onto a wire rack to cool completely. Refrigerate to cool faster.
7. Make the raspberry buttercream frosting from the creator's separate recipe. Put about 1/2 cup of frosting into a piping bag fitted with a round or star tip.
8. When the layers are fully cool, level the tops with a long serrated knife.
9. Mix the amaretto with a little water in a small bowl, then brush it lightly over each cake layer.
10. Spread a layer of buttercream on the first cake. Pipe a ring of frosting around the edge, then add about 1/3 cup raspberry preserves and spread to the edges.
11. Repeat with the next layer, brush the last layer with amaretto, and place it on top, cut side down.
12. Apply a thin crumb coat over the outside and refrigerate for 20 minutes.
13. Apply the final coat of frosting, smoothing it with a cake scraper and offset spatulas.
14. Garnish as you like with fresh raspberries and buttercream dollops, and serve at room temperature.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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