Tell me this isn’t the most elegant cake ever… Soft layers, creamy raspberry frosting, crunchy toasted almonds all around, and that glossy berry topping—this is pure dessert romance
Ingredients
Cake Layers
2½ cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup butter, softened
4 eggs
1 cup milk
1 tsp vanilla
1/2 tsp almond extract (optional for extra almond flavor)
Raspberry Filling
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
Frosting
1½ cups heavy cream
1 cup cream cheese
1/2 cup powdered sugar
1/2 cup raspberry puree (from the filling)
Decoration
2–3 cups toasted almond flakes
Fresh raspberries
Mint leaves
👩🍳 Directions
- Bake the cake:
Mix all dry ingredients. In another bowl, beat butter and sugar until fluffy. Add eggs one by one, then vanilla + almond extract. Add milk and dry mix gradually.
Bake in 2 or 3 pans at 180°C (350°F) for 25–30 minutes. Cool completely. - Make the raspberry filling:
Cook raspberries, sugar, and lemon juice until juicy. Add the cornstarch slurry and stir until thick. Cool fully. - Prepare the frosting:
Beat cream cheese and powdered sugar. Add raspberry puree. Fold in whipped cream. - Assemble:
Layer cake + frosting + raspberry filling. Frost the outside. Press toasted almond flakes all around. - Top it off:
Spread the remaining raspberry filling on top. Add fresh raspberries and a mint sprig 🍃✨