Recipe

Yields:
1 (6-inch, 3-layer) cake

Prep time:
45 minutes (plus cooling and freezing time for cake)

Bake time:
25-27 minutes

Ingredients:

For the Almond Cake:

• 43​ cup buttermilk, at room temperature

• 32​ cup sour cream, at room temperature

• 31​ cup vegetable oil

• 4 large egg whites, at room temperature

• 1 tablespoon pure vanilla extract

• 2 teaspoons almond extract

• 1 box (approximately 15-18 ounces) white cake mix (ensure it doesn't have pudding already added)

• Shortening or non-stick cooking spray, for preparing pans

• All-purpose flour, for dusting pans

For the Raspberry Buttercream:

• 1 ½ cups (3 sticks or 12 ounces) unsalted butter, softened

• 41​ cup heavy cream, plus more if needed

• 1 ounce freeze-dried raspberries, pulsed in a food processor or spice grinder to a fine powder

• 1 tablespoon pure vanilla extract

• 1 tablespoon raspberry emulsion (optional, for a more intense raspberry flavor)

• Pinch of salt

• 7 to 8 cups powdered sugar

For Assembly and Decoration:

• Additional raspberry buttercream

• Slivered almonds

• Fresh raspberries

Equipment:

• Three 6-inch round cake pans

• Measuring cups and spoons

• Large mixing bowl

• Whisk

• Sifter (optional, for cake mix)

• Rubber spatula

• Wire rack

• Plastic wrap

• Stand mixer fitted with a paddle attachment

• Food processor or spice grinder (for freeze-dried raspberries)

• Offset spatula or knife for frosting

• Piping bags and tips (optional, for decorative frosting)

Instructions:

For the Almond Cake:

1. Preheat Oven and Prepare Pans: Preheat your oven to 325°F (160°C). Grease three 6-inch round cake pans with a swipe of shortening or non-stick cooking spray. Then, lightly dust the inside of each pan with flour, tapping out any excess. This will help the cakes release easily after baking.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the room-temperature buttermilk, sour cream, vegetable oil, egg whites, pure vanilla extract, and almond extract until thoroughly combined and smooth.

3. Add Dry Ingredients: If your cake mix has any lumps, you can sift it into the wet ingredients. Gradually add the white cake mix to the wet ingredients and whisk until just combined. Be careful not to overmix the batter, as this can result in a tough cake. A few small lumps are okay.

4. Divide Batter: Divide the cake batter evenly among the three prepared 6-inch cake pans.

5. Bake the Cakes: Bake in the preheated oven for 25 to 27 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The tops of the cakes should also spring back lightly when gently touched.

6. Cool the Cakes: Let the cakes cool in the pans for about one minute after removing them from the oven. Then, carefully invert the cakes onto a wire rack to cool completely.

7. Wrap and Freeze (Recommended): Once the cakes are completely cool, wrap each layer tightly in plastic wrap and freeze them for at least an hour or overnight. Freezing the cakes makes them easier to handle and frost, resulting in cleaner layers.

For the Raspberry Buttercream:

1. Prepare Raspberry Powder: If you haven't already, pulse the freeze-dried raspberries in a food processor or spice grinder until you have a fine powder.

2. Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it is light in color and fluffy. This usually takes 2-3 minutes.

3. Add Wet Ingredients and Raspberry Powder: Add the heavy cream, the prepared freeze-dried raspberry powder, pure vanilla extract, raspberry emulsion (if using), and a pinch of salt to the butter. Beat on low speed until everything is just combined, then scrape down the sides of the bowl with a spatula to ensure even mixing.

4. Incorporate Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar about ½ cup at a time, mixing well after each addition. The buttercream will become quite thick.

5. Adjust Consistency: If the buttercream seems too thick, add a teaspoon or two more of heavy cream at a time until you reach your desired spreading consistency.

6. Whip for Smoothness: Once all the powdered sugar is incorporated, increase the mixer speed to medium-high or high and beat for about 2 minutes until the buttercream is lighter in color, very smooth, and fluffy.

Assemble and Decorate:

1. Level Cake Layers (Optional): If your cake layers have a domed top, use a serrated knife to carefully level them for easier stacking.

2. First Layer: Place one frozen (or completely cooled) cake layer on your serving plate or cake stand. Spread an even layer of raspberry buttercream over the top.

3. Second Layer: Carefully place the second cake layer on top of the buttercream. Spread another even layer of raspberry buttercream.

4. Third Layer: Place the final cake layer on top.

5. Crumb Coat: Apply a thin layer of raspberry buttercream around the entire cake to seal in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to firm up. This step helps create a smooth final frosting layer.

6. Final Frosting: Once the crumb coat is firm, apply a generous layer of the remaining raspberry buttercream around the entire cake, smoothing it with an offset spatula or knife.

7. Decorate: Garnish the top of the cake with slivered almonds and fresh raspberries. You can also use a piping bag fitted with your favorite tip to create decorative swirls or borders with the remaining buttercream.

Enjoy your beautiful and delicious Almond Cake with Raspberry Buttercream! Store any leftover cake in an airtight container in the refrigerator.