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Delicious Almond Raspberry Swirl Cake with vibrant raspberry swirls and almond topping
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Almond Raspberry Swirl Cake

A delightful cake combining rich almond flavor with vibrant raspberry swirls, perfect for any celebration.
Prep Time25 minutes
Cook Time33 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Elegant
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Electric Mixer

Ingredients

For the cake:

  • 8 oz cream cheese, softened
  • 1.5 sticks unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.25 cup vegetable oil
  • 1 Tablespoon almond extract
  • 0.33 cup seedless raspberry jam, plus additional to spread between the cake layers
  • 1 cup reserved cake batter

For the raspberry swirl:

  • 0.33 cup seedless raspberry jam

For the whipped cream:

  • 1 cup heavy cream
  • 0.25 cup confectioners sugar
  • 1 teaspoon vanilla extract

For the frosting:

  • 2 sticks unsalted butter, slightly softened
  • 16 oz cream cheese, softened
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon salt
  • 6 cups confectioners sugar or up to 6.5 cups

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
  • In a large bowl, beat together the cream cheese and softened butter until creamy and smooth, about 2-3 minutes. Add the sugar and continue to beat until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined. Blend in the vegetable oil and almond extract. For extra flavor, add a drop or two of raspberry flavoring if desired.
  • Remove 1 cup of the batter and stir it together with 1/3 cup seedless raspberry jam for your swirl layer.
  • Divide the remaining plain batter evenly among the three prepared pans. Spoon dollops of the raspberry batter over each layer and swirl gently using a knife or skewer to create a marbled effect.
  • Bake in the preheated oven for about 28-33 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  • Beat the softened butter and cream cheese together until fluffy. Add in 2 teaspoons vanilla extract and 1/2 teaspoon salt. Gradually incorporate confectioners sugar, beating until smooth and creamy.
  • Place one cake layer on your serving plate and spread a thin layer of raspberry jam (about 2-3 tablespoons). Top with a second cake layer, repeat with more jam, and then add the final layer. Frost the top and sides generously with cream cheese frosting.
  • Whip the heavy cream with confectioners sugar and vanilla extract until stiff peaks form. You can pipe this on top of the cake for a decorative finish, or serve it on the side.
  • Drizzle extra raspberry jam over the frosted cake and gently swirl with the tip of a knife for a bakery-style finish.

Notes

Make sure all your ingredients are at room temperature for a smoother batter. If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.