Description
An elegant and easy-to-make layered cake with a tender almond sponge, silky raspberry coulis, and a smooth buttercream finish.
Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, warm
- 1 tsp pure vanilla extract
- 1/4 cup (30 g) finely ground almonds (optional)
- 2 cups (250 g) fresh or frozen raspberries, thawed
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp water (to loosen if needed)
- 1 1/2 cups (340 g) unsalted butter, room temperature (for buttercream)
- 4 cups (480 g) powdered sugar, sifted
- 2–3 tbsp heavy cream or milk, chilled
- 1 tsp vanilla extract (for buttercream)
- Fresh raspberries and edible petals for garnish
- A pinch of sea salt (optional for buttercream)
Instructions
- Preheat the oven to 350°F (175°C) and grease and line two 8-inch round pans with flour.
- Cream the butter and granulated sugar until pale and aerated, about 3–4 minutes.
- Add eggs one at a time, mixing until incorporated, then add vanilla.
- Whisk together flour, baking powder, salt, and ground almonds.
- Alternately add dry ingredients and warm milk to the creamed mixture until smooth.
- Divide the batter evenly between the prepared pans and bake for 22–28 minutes.
- Cool the cakes in pans for 10 minutes before inverting onto a rack.
- For the raspberry coulis, combine raspberries, sugar, and lemon juice in a saucepan and cook until broken down, then strain for a smooth texture.
- Prepare the buttercream by beating room-temperature butter, then gradually adding powdered sugar, vanilla, and cream to achieve a silky consistency.
- Assemble the cake by placing the first layer on a platter, brushing it with coulis, and spreading a thin coat of buttercream. Repeat with the second layer and apply a crumb coat.
- Chill for 15–20 minutes, then finish with a final coat of buttercream and garnish with coulis and fresh raspberries.
Notes
Using room-temperature ingredients helps create a uniform batter. Chill between the crumb coat and final frosting for cleaner edges.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg