White Almond Cake w/ Raspberry Filling

1
Whitney Froehlich

By
@Indulgencesbywhitney

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!"

Rating:
★★★★★ 1 vote
Comments:
Serves:
10-12
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 1For 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.
  • 2Add 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)
  • 3Pour into prepared pans and bake at 325 degrees for approximately 35mins.
  • 4For 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.
  • 5In 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.
  • 6Using 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.
  • 7After 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.

Printable Recipe Card

About White Almond Cake w/ Raspberry Filling

Course/Dish: Cakes, Fruit Desserts
Hashtags: #raspberry, #white, #Almond




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