Red Velvet Almond Cake with Raspberries

Red Velvet Almond Cake with Raspberries
  • Yield: 12 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 25 Mins.
  • The combination of vanilla and almonds in this cake is a great companion to the tangy buttermilk and vinegar 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!


  • Cake:

  • 2 sticks (8 ounces) unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 1/4 cup Fisher® Sliced Almonds, toasted
  • Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature
  • 1 box (about 3 1/2 cups) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 pints fresh raspberries, for food safety, gently rub produce under cold running water


  1. Preheat the oven to 350º F. Line the bottoms of 2 9-inch cake pans with parchment or wax paper and spray with non-stick cooking spray.
  2. Make the cake: In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, 5-8 minutes. Add eggs one by one and mix until each is fully incorporated, scraping the bowl as needed.
  3. In a separate bowl, whisk together the food coloring and vanilla. Blend into butter mixture. Sift together the flour, cocoa, baking soda and salt. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. Stir in half of the almonds
  4. Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20-25 minutes or until the tip of a small knife inserted in the venter emerges clean. Cool
  5. Make the frosting: In the large bowl fitted with the paddle, beat the cream cheese, confectioner's sugar and vanilla util smooth, scraping the sides of the bowl as needed. Add half of the raspberries and beat on low speed until the berries are broken into small pieces.
  6. Assemble the cake: Place one layer of the cake on a flat surface. Frost the top with a scant third of the frosting. Sprinkle with about half of the remaining almonds. Top squarely with the second cake and gently press the two layers together. Frost the top and sides with the remaining frosting and top with remaining almonds and raspberries.

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