The combination of vanilla and almonds in this cake is a great companion to the tangy buttermilk notes that are signature to a classic red velvet cake. The almonds meander throughout the cake; they’re in the layers and on top. So do the raspberries. It’s a visually stunning cake!
Red Velvet Almond Cake with Raspberries
Almond
Cakes & CheesecakesHoliday & Special Occasion
Vegetarian
prep
25
minscook
25
minsmake
1
cakeCake
2-1/2 cups
flour
2 tablespoons
cocoa powder
1 teaspoon
baking soda
1 teaspoon
kosher salt
1 cup
(2 sticks) unsalted butter, softened
1-1/2 cups
granulated sugar
2
eggs
1 tablespoon
red liquid food coloring
2 teaspoons
vanilla
1 cup
buttermilk
1-1/4 cups
Fisher® Sliced Almonds, toasted, divided
Frosting
2 packages
(8 ounces each) cream cheese, softened
3-1/2 cups
powdered sugar, sifted
1 teaspoon
vanilla
2 pints
fresh raspberries, divided
Food Safety Instruction
DIRECTIONS
- For Cake: Heat oven to 350°F. Line bottoms of 2 (9-inch) round cake pans with parchment paper and prepare with nonstick spray.
- Sift first 4 ingredients into large bowl. Beat butter and granulated sugar in separate large bowl with electric mixer on medium speed 5-8 minutes or until light in color and fluffy. Add eggs, 1 at a time, beating well after each. Add food coloring and vanilla; mix well. Alternately add flour mixture and buttermilk, mixing after each addition until blended. Stir in half the Fisher® Almonds. Spoon into prepared pans.
- Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- For Frosting: Beat cream cheese, powdered sugar and vanilla in large bowl with electric mixture on medium speed until smooth, scraping bowl as needed. Add half the raspberries. Beat on low speed until berries are broken into small pieces.
- To assemble, place 1 cake layer on cake stand or serving platter. Spread one-third of Frosting over top of cake. Top with half the remaining nuts and second cake layer. Press gently. Frost top and side with remaining Frosting. Decorate with remaining berries and nuts. Refrigerate leftovers.
PRODUCT USED
Tips
To toast almonds, spread onto ungreased baking sheet. Bake in 350°F oven for 10-15 minutes or until golden brown, stirring occasionally.
