Can I use fresh raspberries instead of jam?

Yes, you can substitute fresh raspberries, but you’ll need to mash them and cook them down with a bit of sugar to create a jam-like consistency. Straining out the seeds is optional but recommended for a smoother swirl.

What if I don’t have buttermilk?

You can make a simple buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

How do I prevent my cake from becoming dry?

Avoid overbaking by checking for doneness a few minutes before the suggested baking time. A toothpick inserted into the center should come out with a few moist crumbs, not dry.

Almond Raspberry Swirl Cake

Description

This Almond Raspberry Swirl Cake is a soft, moist, and beautifully marbled dessert bursting with almond and raspberry flavors. The creamy texture, thanks to cream cheese and buttermilk, pairs perfectly with the fruity swirl and light whipped cream filling. A perfect cake for special occasions or a delightful afternoon treat!

Ingredients

Scale

For the Cake

8 oz cream cheese, softened
1 ½ sticks unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup vegetable oil
1 tablespoon almond extract

For the Raspberry Swirl

⅓ cup seedless raspberry jam (plus extra for spreading between layers)
½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder (optional)
1 cup reserved cake batter
A few drops of red or pink food coloring (optional)

For the Whipped Cream Filling

1 cup heavy cream
¼ cup confectioners’ sugar
1 teaspoon vanilla extract

For the Cream Cheese Frosting

2 sticks unsalted butter, slightly softened
16 oz cream cheese, softened
2 teaspoons vanilla extract
½ teaspoon salt
6 to 6 ½ cups confectioners’ sugar

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Instructions

Prepare the pans and oven: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper to prevent sticking.
Mix the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for even distribution. Set aside.
Combine wet ingredients: In a separate bowl, mix the buttermilk, vegetable oil, and almond extract. Set this aside as it will be added in stages later.
Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and fluffy, about 2-3 minutes.
Incorporate the sugar and eggs: Gradually add the sugar while mixing. Continue to beat until light and airy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Alternate adding dry and wet ingredients: With the mixer on low speed, gradually add the flour mixture and buttermilk mixture, starting and ending with the flour. Scrape the sides of the bowl as needed and mix just until combined, avoiding overmixing.
Make the raspberry swirl batter: In a small bowl, mix one cup of the prepared cake batter with raspberry jam. Stir until well blended. If using, add raspberry extract and a drop of red or pink food coloring to enhance the swirl.
Layer the batters in the pans: Divide the plain batter evenly among the cake pans. Spoon small dollops of the raspberry batter over the top. Use a skewer or knife to gently swirl the raspberry mixture into the plain batter, creating a marbled effect.
Bake the cakes: Place the pans in the oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 5-10 minutes before transferring to a wire rack to cool completely.
Prepare the whipped cream filling: Chill a mixing bowl and beaters in the freezer for 10 minutes. Pour in the heavy cream, confectioners’ sugar, and vanilla extract, then whip until stiff peaks form.
Assemble the cake layers: Place the first cake layer on a serving plate. Pipe a thin border of cream cheese frosting around the edge, then spread a thin layer of raspberry jam inside the border. Top with a layer of whipped cream filling. Repeat with the second cake layer, then place the third layer on top.
Frost the cake: Apply a thin crumb coat of cream cheese frosting over the cake and chill for 10-15 minutes. Then, apply the final coat of frosting using an offset spatula for a smooth finish. Decorate with piped frosting and fresh raspberries, if desired.

Notes

For a more pronounced almond flavor, add ½ teaspoon of almond extract to the frosting.
For a nut-free version, replace almond extract with vanilla extract.
Chill the cake before slicing to make cleaner cuts.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 36g
Sodium: 210mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg