#RaspberryVanillaAlmondWeddingCake
This Raspberry-Vanilla Almond Wedding Cake is a delicious and sophisticated choice for a wedding cake. It has a moist vanilla almond cake flavored with almond extract, layered with raspberry buttercream filling and topped with a homemade almond buttercream frosting. The perfect combination of sweetness and tartness from the raspberries makes this cake a wedding favorite!
Ingredients:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 teaspoons almond extract
- 1 cup vegetable oil
- 2 cups buttermilk
- 4 eggs
- 1 cup frozen raspberries, thawed
- 1/2 cup slivered almonds
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1/2 cup heavy cream
Directions:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and set aside.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the almond extract, oil and buttermilk and mix until combined. Beat in the eggs one at a time, until well incorporated. Fold in the thawed raspberries and slivered almonds.
- Divide the batter evenly among the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, cream together the butter and confectioners’ sugar in a large bowl. Add the heavy cream and mix until light and fluffy. Spread the frosting over the cooled cake layers and top with the remaining almonds.
- Garnish with fresh raspberries and serve.
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