white almond cake w/ raspberry filling

Name: White Almond Cake w/ Raspberry Filling
Prep time: 30 min
Cook time: 35 min
Yield: 10
Ingredients: ## WHITE ALMOND CAKE; 1 box(es) white or vanilla cake mix (i used a white mix); 1 cup(s) sugar; 1 cup(s) plus 2 tbsp. cake flour (do not use all-purpose); 1/8 teaspoon(s) salt; 1 1/3 cup(s) water; 3 - eggs; 1/2 cup(s) melted butter; 1 cup(s) sour cream; 1 teaspoon(s) vanilla or almond extract (this is opt. i used a tsp. of each.); ## RASPBERRY FILLING; 12 ounce(s) frozen unsweetened rasperries, thawed; 1/2 cup(s) sugar; 1 teaspoon(s) lemon juice; 2 tablespoon(s) (heaping tbsp.) cornstarch; 2 tablespoon(s) raspberry liqueur (this is opt. but packs huge flavor to the filling. i used razzmatazz)

(1 RATING)

126 Pinches 1 Photo

Whitney Froehlich

Bellville, TX

Updated on Aug 20, 2013

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!"

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This is the same cake which contains the frosting to my recipe

prep time 30 Min

cook time 35 Min

method Bake

yield 10-12 serving(s)

Ingredients

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

How To Make white almond cake w/ raspberry filling

Step 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.

Step 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)
Step 3

Pour into prepared pans and bake at 325 degrees for approximately 35mins.
Step 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.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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