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Almond Raspberry Swirl Cake
John

Almond Raspberry Swirl Cake

Light moist Almond Raspberry Swirl Cake with cream cheese batter, raspberry ribbons, and fluffy frosting. Perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened 226g
  • 1.5 sticks unsalted butter, softened 168g
  • 2 cups granulated sugar 400g
  • 4 large eggs, room temperature
  • 3 cups cake flour 342g
  • 2 teaspoons baking powder 8g
  • 0.5 teaspoon baking soda 3g
  • 0.5 teaspoon salt 3g
  • 1 cup buttermilk 242g
  • 0.25 cup vegetable oil 54g
  • 1 Tablespoon almond extract 12g
  • 0.5 cup seedless raspberry jam plus extra, 90g+

Equipment

  • Three 8-inch cake pans
  • Stand mixer
  • Offset spatula

Method
 

  1. Preheat oven to 325°F. Grease three 8-inch pans. Beat cream cheese and butter until smooth, add sugar.
  2. Add eggs one at a time. Whisk dry ingredients: flour, baking powder, soda, salt.
  3. Mix buttermilk, oil, almond extract. Alternate dry and wet into batter.
  4. Reserve 1 cup batter, mix with raspberry jam. Swirl into pans. Bake 25-30 min.
  5. Cool. Make frosting and whipped cream. Assemble with jam dams, filling, frost.

Notes

  • Room temp ingredients for smooth batter.
  • Chill cake before frosting.
  • Freezes up to 2 months.