white almond cake w/ raspberry filling

★★★★★ 1 Review
Indulgencesbywhitney avatar
By Whitney Froehlich
from Bellville, TX

HERE IT IS!! The recipe you've all been asking for. I finally posted it. This is the same photo containing the recipe to "The absolute best buttercream...ever!"

★★★★★ 1 Review
serves 10-12
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For white almond cake w/ raspberry filling

  • WHITE ALMOND CAKE
  • 1 box
    white or vanilla cake mix (i used a white mix)
  • 1 c
    sugar
  • 1 c
    plus 2 tbsp. cake flour (do not use all-purpose)
  • 1/8 tsp
    salt
  • 1 1/3 c
    water
  • 3
    eggs
  • 1/2 c
    melted butter
  • 1 c
    sour cream
  • 1 tsp
    vanilla or almond extract (this is opt. i used a tsp. of each.)
  • RASPBERRY FILLING
  • 12 oz
    frozen unsweetened rasperries, thawed
  • 1/2 c
    sugar
  • 1 tsp
    lemon juice
  • 2 Tbsp
    (heaping tbsp.) cornstarch
  • 2 Tbsp
    raspberry liqueur (this is opt. but packs huge flavor to the filling. i used razzmatazz)

How To Make white almond cake w/ raspberry filling

  • 1
    For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
  • 2
    Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
  • 3
    Pour into prepared pans and bake at 325 degrees for approximately 35mins.
  • 4
    For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
  • 5
    In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
  • 6
    Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
  • 7
    After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.

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