Introduction & Inspiration
There is something magical about baking a cake that blends elegance with nostalgic comfort.
This Almond Raspberry Swirl Cake has quickly become one of my personal favorites to bake for family gatherings, birthdays, and special occasions.
Every bite delivers a tender almond-flavored crumb paired with a bright, fruity raspberry swirl that melts in the mouth.
Today, I am thrilled to share with you every detail of this beautiful and delicious creation, straight from my kitchen to yours.
Nostalgic Appeal
Growing up, raspberry desserts were always a centerpiece at family celebrations.
The vibrant pink color, the tart sweetness of raspberry jam, and the soft vanilla cake always signaled that something special was happening.
This Almond Raspberry Swirl Cake brings together those sweet memories with a modern, luxurious twist.
Baking it feels like reconnecting with the simple joys of childhood, yet it impresses like a showstopper at any grown-up event.
Homemade Focus
I believe there is no substitute for homemade when it comes to cakes like this.
From creaming the butter and cream cheese to swirling the jam by hand, every step is a little love letter to great baking.
Making it from scratch gives full control over the flavors, textures, and quality of the final cake.
Most importantly, baking this cake at home means it is made with real ingredients, no shortcuts, and lots of heart.
Flavor Goal
For this Almond Raspberry Swirl Cake, my goal was to create a moist, rich cake with a distinct but not overpowering almond essence.
The sweetness of the cake is perfectly balanced with the slightly tart raspberry swirl, adding bursts of flavor to every forkful.
The sweetened whipped cream filling keeps the inside incredibly light and creamy, while the cream cheese frosting provides a tangy, luscious finish.
Together, these layers create a flavor experience that is both comforting and delightfully sophisticated.
Ingredient Insights
Cream cheese in the batter provides incredible richness and a tender crumb that holds moisture beautifully.
Unsalted butter offers that unmistakable buttery flavor and helps to whip air into the batter for a lighter texture.
Granulated sugar not only sweetens the cake but also aids in creating a fine, tight crumb structure.
Large, room-temperature eggs ensure better emulsification with the fat, leading to a smoother, more cohesive batter.
Cake flour is my secret weapon here, yielding a lighter, softer cake than all-purpose flour would.
Baking powder and baking soda create just the right amount of lift for a pound cake style texture.
A dash of salt is vital for enhancing all the sweet, nutty, and fruity notes without being noticeable on its own.
Buttermilk keeps the cake incredibly moist and tender, adding a slight tang that pairs beautifully with the almond and raspberry flavors.
Almond extract brings in that warm, nutty fragrance that elevates this cake into something truly special.
Seedless raspberry jam adds fruity brightness, while a little raspberry extract or Jell-O powder intensifies the raspberry flavor without overpowering.
Heavy cream, confectioners’ sugar, and vanilla create a dreamy whipped cream filling that is light and sweet.
For the frosting, a mixture of softened cream cheese, unsalted butter, vanilla extract, and plenty of powdered sugar creates the perfect creamy exterior.
Essential Equipment
To bake this cake successfully, I recommend using three good-quality 8-inch round cake pans.
A stand mixer or handheld mixer makes creaming the butter, cream cheese, and sugar much easier and more consistent.
An offset spatula is ideal for spreading fillings and frosting neatly and evenly.
A piping bag fitted with a large star tip (like a 1M tip) is perfect for creating beautiful borders around the cake.
Lastly, a wire cooling rack ensures even cooling, which helps prevent sogginess and preserves the cake’s delicate crumb.
List of Ingredients with Measurements
For the Cake:
- 8 oz cream cheese, softened (226g)
- 1 ½ sticks unsalted butter, softened (168g)
- 2 cups sugar (400g)
- 4 large eggs, room temperature
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup buttermilk (242g)
- ¼ cup vegetable oil (54g)
- 1 tablespoon almond extract (12g)
For the Raspberry Swirl:
- â…“ cup seedless raspberry jam (90g)
- Optional: ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder
For the Sweetened Whipped Cream Filling:
- 1 cup heavy cream (240g)
- ¼ cup confectioners’ sugar (29g)
- 1 teaspoon vanilla extract (4g)
For the Cream Cheese Frosting:
- 2 sticks unsalted butter, softened (226g)
- 16 oz cream cheese, softened (452g)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups confectioners’ sugar (690g to 747g)
Step-by-Step Instructions
Step 1: Prepare the oven and pans
Preheat your oven to 325°F (160°C).
Grease and flour three 8-inch cake pans, adding a round of parchment paper to the bottom of each for easy release.
Set aside while you prepare the batter.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Whisk for about 30 seconds to ensure everything is evenly combined.
Set aside.
Step 3: Prepare wet ingredients
In a separate bowl, combine the buttermilk, vegetable oil, and almond extract.
Mix gently and set aside to be added later.
This mixture will help keep the cake moist and flavorful.
Step 4: Cream butter, cream cheese, and sugar
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the sugar and continue to beat for 2-3 minutes until light and fluffy.
This aeration step is key to a soft, tender cake.
Step 5: Add eggs
Add the room-temperature eggs one at a time, beating well after each addition.
Ensure each egg is fully incorporated before adding the next to maintain a smooth batter.
Scrape down the sides of the bowl as needed.
Step 6: Combine dry and wet mixtures
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture.
Start and end with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Step 7: Prepare the raspberry swirl
Remove about 1 cup of the plain cake batter and place it in a small bowl.
Add the raspberry jam and, if using, the raspberry extract or Jell-O powder.
Stir until the raspberry batter is smooth and evenly colored.
Step 8: Fill the pans
Spread about one cup of plain batter into each prepared pan.
Spoon dollops of raspberry batter over the plain batter, dividing it evenly between the pans.
Top with remaining plain batter, swirl gently with a knife, and tap the pans to level.
Step 9: Bake the cakes
Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in the pans on a wire rack for 5-10 minutes.
Turn the cakes out onto the racks and cool completely.
Step 10: Make the sweetened whipped cream filling
Chill the mixing bowl and beaters for 10 minutes.
Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Be careful not to overbeat.
Step 11: Make the cream cheese frosting
Beat the softened butter until smooth, then add the cream cheese in pieces.
Beat until combined and creamy, then add the vanilla and salt.
Gradually mix in the powdered sugar until the frosting is smooth and fluffy.
Step 12: Assemble the cake
Place the first cake layer on a plate or cake stand.
Pipe a dam of frosting around the edge, spread a thin layer of jam inside, then add the whipped cream filling.
Repeat with the next layer, then frost the entire cake with a thin crumb coat.
Step 13: Final decoration
Chill the cake for 10-15 minutes to firm up the crumb coat.
Apply the final thick coat of frosting with an offset spatula.
Pipe a large decorative border with a 1M tip and garnish with fresh raspberries.
Troubleshooting
If your cake layers are uneven, tap the pans on the counter before baking to level out the batter.
If the whipped cream filling is too runny, it may have been overbeaten; stop as soon as soft peaks form.
If your frosting is too soft, refrigerate it for 10-15 minutes to firm it up before decorating.
If the raspberry swirl sinks to the bottom, make sure the batter is evenly distributed and the swirl is gentle.
Tips and Variations
Use different jams like strawberry, blackberry, or blueberry for fun flavor twists.
Add a handful of chopped almonds between the layers for extra crunch.
For a citrus touch, add lemon zest to the cake batter and whipped cream.
Create a naked cake look by applying only a very thin layer of frosting to the outside.
Serving and Pairing Suggestions
This cake pairs wonderfully with a glass of chilled Moscato or a hot cup of Earl Grey tea.
Fresh raspberries, strawberries, or a light fruit salad make excellent accompaniments.
Serve smaller slices for a lighter dessert or larger slices for an indulgent treat.
Adding a dollop of whipped cream or a scoop of vanilla ice cream takes this cake over the top.
Nutritional Information
A generous slice of Almond Raspberry Swirl Cake contains approximately 500-600 calories.
Most of the calories come from healthy fats and natural sugars, making it a truly indulgent treat.
It is rich in protein thanks to the cream cheese, eggs, and whipped cream filling.
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Almond Raspberry Swirl Cake: A Dreamy, Moist and Flavorful Delight
Description
Discover how to bake a stunning Almond Raspberry Swirl Cake with sweet whipped cream filling and luscious cream cheese frosting. Follow my detailed, easy recipe packed with expert tips, serving ideas, and a swirl of fresh raspberry flavor!
Ingredients
For the Cake:
-
8 oz cream cheese, softened (226g)
-
1 ½ sticks unsalted butter, softened (168g)
-
2 cups sugar (400g)
-
4 large eggs, room temperature
-
3 cups cake flour (342g)
-
2 teaspoons baking powder (8g)
-
½ teaspoon baking soda (3g)
-
½ teaspoon salt (3g)
-
1 cup buttermilk (242g)
-
¼ cup vegetable oil (54g)
-
1 tablespoon almond extract (12g)
For the Raspberry Swirl:
-
â…“ cup seedless raspberry jam (90g)
-
Optional: ½ teaspoon raspberry extract or 1 teaspoon raspberry Jell-O powder
For the Sweetened Whipped Cream Filling:
-
1 cup heavy cream (240g)
-
¼ cup confectioners’ sugar (29g)
-
1 teaspoon vanilla extract (4g)
For the Cream Cheese Frosting:
-
2 sticks unsalted butter, softened (226g)
-
16 oz cream cheese, softened (452g)
-
2 teaspoons vanilla extract (8g)
-
½ teaspoon salt (2g)
-
6 to 6 ½ cups confectioners’ sugar (690g to 747g)
Instructions
Step 1: Prepare the oven and pans
Preheat your oven to 325°F (160°C).
Grease and flour three 8-inch cake pans, adding a round of parchment paper to the bottom of each for easy release.
Set aside while you prepare the batter.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Whisk for about 30 seconds to ensure everything is evenly combined.
Set aside.
Step 3: Prepare wet ingredients
In a separate bowl, combine the buttermilk, vegetable oil, and almond extract.
Mix gently and set aside to be added later.
This mixture will help keep the cake moist and flavorful.
Step 4: Cream butter, cream cheese, and sugar
In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Gradually add the sugar and continue to beat for 2-3 minutes until light and fluffy.
This aeration step is key to a soft, tender cake.
Step 5: Add eggs
Add the room-temperature eggs one at a time, beating well after each addition.
Ensure each egg is fully incorporated before adding the next to maintain a smooth batter.
Scrape down the sides of the bowl as needed.
Step 6: Combine dry and wet mixtures
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk mixture.
Start and end with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Step 7: Prepare the raspberry swirl
Remove about 1 cup of the plain cake batter and place it in a small bowl.
Add the raspberry jam and, if using, the raspberry extract or Jell-O powder.
Stir until the raspberry batter is smooth and evenly colored.
Step 8: Fill the pans
Spread about one cup of plain batter into each prepared pan.
Spoon dollops of raspberry batter over the plain batter, dividing it evenly between the pans.
Top with remaining plain batter, swirl gently with a knife, and tap the pans to level.
Step 9: Bake the cakes
Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in the pans on a wire rack for 5-10 minutes.
Turn the cakes out onto the racks and cool completely.
Step 10: Make the sweetened whipped cream filling
Chill the mixing bowl and beaters for 10 minutes.
Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Be careful not to overbeat.
Step 11: Make the cream cheese frosting
Beat the softened butter until smooth, then add the cream cheese in pieces.
Beat until combined and creamy, then add the vanilla and salt.
Gradually mix in the powdered sugar until the frosting is smooth and fluffy.
Step 12: Assemble the cake
Place the first cake layer on a plate or cake stand.
Pipe a dam of frosting around the edge, spread a thin layer of jam inside, then add the whipped cream filling.
Repeat with the next layer, then frost the entire cake with a thin crumb coat.
Step 13: Final decoration
Chill the cake for 10-15 minutes to firm up the crumb coat.
Apply the final thick coat of frosting with an offset spatula.
Pipe a large decorative border with a 1M tip and garnish with fresh raspberries.
Like all desserts, enjoying a slice in moderation allows you to fully savor every delicious bite.
Recipe Summary and Q&A
In this detailed recipe, I shared how to bake a moist, beautiful Almond Raspberry Swirl Cake with cream cheese frosting.
We covered everything from making the batter to swirling the raspberry filling and assembling a gorgeous layered cake.
Can you make this cake ahead of time? Absolutely — just refrigerate the layers and assemble fresh the day you serve it.
Can you freeze the cake? Yes, wrap the layers tightly in plastic wrap and freeze before filling and frosting.
Whether for a birthday, anniversary, or just a weekend baking adventure, this cake brings elegance, flavor, and love to your table.
Bake it once, and I promise you will find yourself craving it again and again.