Almond and Raspberry are the perfect combination in this moist Almond Raspberry Swirl Cake!
This layer cake is SO delicious. We love the fine crumb and soft texture, the flavorful balance of raspberry and almond, the whipped cream filling and cream cheese frosting-and the raspberry swirled slices are beautiful!
How Does Cream Cheese in the Cake Batter Effect the Cake?
Using cream cheese in cake batter adds moisture, richness, and a soft, creamy texture to cakes.
Cream cheese has been a popular ingredient in pound cakes like our chocolate cream cheese pound cake for years. However, we’ve only recently started experimenting with using cream cheese in layer cake recipes.
Over the past few months, we’ve made several “cream cheese” cakes or velvet cakes (Lemon Velvet Cake , Almond Cream Cheese Cake, Homemade Strawberry Cake, and Chocolate Velvet), and have fallen in love with the results!
Today's recipe is based in part on our Vanilla Velvet Cake recipe. Not only does it have cream cheese in the batter, but buttermilk as well!
The added boost of acidity in the cake batter softens the strands of gluten, giving the baked cake an even softer texture.
How to Make an Almond Raspberry Swirl Cake
This cake is based in part on our Vanilla Velvet Cake. We love the soft, creamy texture that comes from the buttermilk and cream cheese in the cake batter!
You can find the full, printable cake recipe below but here is a quick rundown of our steps!
- Preheat the Oven to 325 degrees F. Grease and flour three 8 inch pans. (We like to add a circle of parchment paper to the bottom as well).
- The Flour Mixture: In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- Combine the Wet Ingredients: In another bowl, add the buttermilk, vegetable oil, and almond extract. Set aside.
- Butter and Cream Cheese: In the bowl of your mixer, add the butter and softened cream cheese and mix at medium speed until smooth.
- Adding the Sugar: Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Eggs: Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
- Adding Dry and Wet Ingredients Alternately: With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Mix just until the batter is well incorporated, scraping down sides of bowl as needed. Be careful not to over-mix.
Preparing the Raspberry Swirl
In order to create the raspberry batter for our swirl, we combined one cup of our plain almond cake batter with seedless Raspberry Jam.
(You can make your own raspberry reduction/jam if you'd like- but we were really happy with the outcome of using the store bought raspberry jam, and it is so much easier!)
*We did add a bit of raspberry extract to bump up the raspberry flavor even more, and a touch or coloring gel.
- Remove one cup of cake batter and put into a separate small bowl.
- Add the raspberry jam to the cup of cake batter and stir until well blended. Add additional raspberry flavor with either ½ teaspoon of Raspberry extract or 1 teaspoon of Raspberry Jell-O powder.
- You can also add a bit of coloring gel if you'd like- I used a touch of red and pink.
Swirling the Batter
You'll have about 6 cups of plain batter and a little over one cup of raspberry batter for swirling.
This is a very forgiving process- just keep in mind that you want to try to keep the batter amounts about the same for all of the cake pans.
- I spread about one cup of plain cake batter into each of the three prepared cake pans.
- I then divided most of the raspberry batter between the three pans, adding by the spoonful on top of the plain batter.
- Add the remaining plain batter to each of the pans, and then any remaining raspberry batter.
- Tap each of the pans on the counter to level out the batter.
- Time to Swirl! Run a knife through the batter a few times to create a swirled effect.
- Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cake layers cool for 5-10 minutes in the pans on a wire rack before turning out.
Whipped Cream Filling
Cream cheese frosting, whipped cream cheese frosting, or classic buttercream frosting would all be delicious options for this recipe- you could even add a bit of almond extract or raspberry extract if you'd like.
We decided to go with a light Sweetened Whipped Cream Filling which can be whipped up in a matter of minutes!
For this cake filling, we used a chilled bowl and beaters (or whisk attachment if using a stand mixer) to whip up a combination of one cup of heavy cream (or whipping cream) and confectioners sugar and a bit of vanilla.
Whip until stiff peaks form. This light and delicious whipped cream filling is so easy and delicious with our cake layers!
Assembling the Cake
- Place the first almond raspberry cake layer on the cake plate or pedestal.
- Pipe a dam of cream cheese frosting around the edge of the layer (about ¼-1/2 inch from the edge). To pipe a dam, you can fill a disposable piping bag with the cream cheese frosting and snip the tip away, or you can even use a ziplock bag and snip a corner away.
- Spread a thin layer of jam on the cake layer.
- Then, spread a layer of the sweetened whipped cream filling within the dam.
- Place the second cake layer on top and repeat the steps. Place the third cake layer on top and pipe frosting into any gaps between the cake layers. Frost the cake with a thin layer of frosting (crumb coat)
- At this point, I like to chill the cake for 10-15 minutes in the freezer (or longer in the refrigerator) to firm things up. I find that this makes things easier as the layers are less likely to shift around as you decorate.
- Next, add the final layer of cream frosting. I applied the frosting with a small offset spatula and created a textured look.
- I piped a large shell border around the top of the cake using a large 1M piping tip, and topped with fresh raspberries.
More Raspberry Cakes to Try!
If you love Raspberry Cakes, we have a few other recipes for you to try!
White Chocolate Raspberry Cake
Devil's Food Cake for Raspberry Filling
Lemon Raspberry Swirl Pound Cake
Enjoy the Recipe!
Thanks so much for stopping by! We hope that you enjoy the Almond Raspberry Cake Swirl Cake. If you give it a try, we would love to hear what you think. Please leave a comment and photo below!
Also, if you would like to learn about cake decorating, we would love for you to check out our Free Cake Videos as well as our Free Cake Blog Tutorials. We have hundreds of cake decorating techniques are designs to share!
Almond Raspberry Swirl Cake
This light and moist Almond Raspberry Swirl Cake has amazing flavor and a wonderfully soft texture.
Ingredients
- 1 (8oz)(226g) package cream cheese, softened
- 1 ½ sticks (¾c)(168g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour- see Notes for substitution
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (242g) buttermilk - See Notes for substitution
- ¼ cup (54g) vegetable oil (we used canola oil)
- 1 Tablespoon (12g) almond extract
For the Raspberry Swirl
- ⅓ cup (90g) Seedless Raspberry Jam, plus additional to spread between the cake layers
- Raspberry Flavoring (optional) Either ½ teaspoon (2g) Raspberry Extract or 1 teaspoon Raspberry Jell-o powder.
- 1 cup of reserved cake batter
Sweetened Whipped Cream Filling
- 1 cup (240g) heavy cream
- ¼ (29g) cup powdered sugar
- 1 (4g) teaspoon vanilla
Cream Cheese Frosting
- 2 sticks, 1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
Instructions
- Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the buttermilk, oil, and almond extract. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Mix just until well incorporated, scraping bowl as needed.
Prepare the Raspberry Swirl
- Remove 1 cup of cake batter and put into a separate small bowl.
- Add the raspberry jam, raspberry extract and a bit of red or pink coloring gel (optional), stir until well blended.
Filling the Pans
You'll have about 6 cups of plain batter and a little over 1 cup of raspberry batter.
- I spread about one cup of plain cake batter into each of the three prepared cake pans. I then divided most of the raspberry batter between the three pans, adding by the spoonful on top of the plain batter.
- Add the remaining plain batter to each of the pans, and then any remaining raspberry batter. Try to keep the batter amounts the same in each pan. Tap each of the pans on the counter to level out the batter, then run a knife through the batter a few times to create a swirled effect.
- Bake at 325 degrees F for 28-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
- This recipe makes 7 ½ cups of batter. Works for cupcakes also (although there will be little to no dome).
For the Sweetened Whipped Cream Filling
- Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
- Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
- The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form....peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
Assembling the Cake
- Place the first cake layer on the cake plate or pedestal.
- Pipe a dam of cream cheese frosting around the edge of the layer (about ¼-1/2 inch from the edge).
- Spread a thin layer of jam on the cake layer, then top with a layer of whipped cream filling.
- Place the second cake layer on top and repeat the steps. Place the third cake layer on top and pipe frosting into any gaps between the cake layers. Frost the cake with a thin layer of frosting (crumb coat)
- At this point, I like to chill the cake for 10-15 minutes in the freezer (or longer in the refrigerator) to firm things up. Then, add the final coat of frosting- I applied the frosting with a small offset spatula and created a textured look.
- I piped a large shell border around the top of the cake using a large 1M piping tip, and topped with fresh raspberries.
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 cup mark, stir. Wait 5 minutes and it is ready to use.Raspberry Swirl: After combining the jam with cake batter, it had a light raspberry flavor but we wanted to add a bit more raspberry. We added ½ teaspoon raspberry extract (Watkins brand), but if you do not have raspberry extract, you can also use a teaspoon of Raspberry Jell-O powder. You can add a little pink or red coloring gel as well- we added red with a touch of pink.
Hi Rachel, Yes, that would work as well.
Thank you.
5* This is a beautiful cake! Special occasion worthy and it tastes divine. I’ve made it twice. The first time exactly as written, adding the raspberry jello to the preserves. The second time I instead of using whipped cream in the layers I just used the preserves and a larger cream cheese frosting border. I made sure there was plenty of cream cheese frosting on top and sides of cake and garnished with fresh raspberries. I’m going The cake is so moist and flavorful. I’m going to make it as a sheet cake for a ladies holiday lunch.