Raspberry Almond Poppyseed Cake

It’s time for the very first cake recipe to make it’s debut on Salted & Sweet! Naturally, this raspberry almond poppyseed cake is my first choice for the blog. Not only is it delicious, but it’s also a total crowdpleaser. Fluffy almond cake studded with poppyseeds, layered with raspberry filling, and iced in a raspberry buttercream= total perfection.

The almond poppyseed cake:

I think we can all agree the best part of going to a wedding is the wedding cake. Wedding cake is traditionally different than a white vanilla cake due to the addition of almond extract. Almond extract is fairly strong and it does not take much to give your baked goods that signature flavor. The cake layers are super light and fluffy, and the poppyseeds give a great textural contrast. To create the light and fluffy texture of this raspberry almond poppyseed cake we will be using just egg whites. I recommend using actual eggs and separating the yolks by hand rather than using a carton of egg whites. Fresh egg whites seem to whip up better and more quickly than those found in the carton.

Another key component to creating a light and fluffy texture is cake flour. Cake flour is usually found next to the other varieties of flour in the baking aisle. Cake flour is made from soft wheat, whereas an all purpose flour may be made from both soft and hard wheat. In addition, cake flour is ground more finely than all purpose flour. In most recipes, this one included, try to use the flour that is called for because it really can make all the difference!

The raspberry filling:

Depending on the season, fresh or frozen raspberries can be used to make the filling for this cake. Due to raspberries being in season right now, making them both extra sweet and super affordable, I chose to use fresh. You can make the filling the night before the cake and refrigerate over night. At minimum you will want to make the filling a few hours before you start the cake so that it has time to cool down. Otherwise the hot filling will melt the buttercream and assembling the cake will be a sloppy mess.

Making the filling is very easy and takes under 15 minutes. Simply add all of your ingredients to a medium saucepan and cook over medium heat, stirring frequently. The filling is done when it is has thickened to a jam-like consistency. This can take anywhere from 8-10 minutes. Once you have reached your desired consistency transfer the filling to an airtight, heatproof container and stick in the fridge until your cake is ready to assemble.

The raspberry buttercream:

The raspberry buttercream on this cake might just be the best part. It is sweet, but not too sweet, thanks to the slight tartness of the raspberries. This recipe was inspired by a recipe over on Sally’s Baking Addiction. She has an amazing white chocolate strawberry frosting that uses freeze-dried strawberries that you can find here.

The freeze-dried fruit gives such a concentrated fruit flavor without adding any moisture. It also adds a really vibrant color to your buttercream. Freeze dried fruit is not the same as regular dried fruit. Freeze dried fruit is crispy and airy and will be labeled as freeze-dried. I have found different varieties of freeze-dried fruit at Aldi’s, Target, and Trader Joe’s. I have also found freeze-dried fruit online at both Amazon and Thrive Market

Essentially in this recipe you will be replacing some of the usual powdered sugar with the finely ground freeze dried fruit that you will either pulse up in a food processor or crush in a plastic bag with a rolling pin. Using a stand or a hand mixer you will cream together your butter, ground freeze-dried raspberries, and powdered sugar. Next, add in the salt and vanilla and milk or half and half depending on your desired consistency.

When you are ready to assemble your cake, start with level, cooled cake layers. Use a serrated knife to make sure the tops are nice and flat. Using a piping bag (or a plastic ziploc bag with a corner cut off) pipe a dam of buttercream all the way around the border of your first layer. This dam of frosting keeps the raspberry filling in and prevents it from leaking out the sides when you stack your cake. I also like to spread a layer of frosting on the first layer and then add the raspberry filling. Spread the filling in an even layer and place the second layer on top. Frost the sides and top of the cake however your heart desires, and you are ready to eat!

Raspberry Almond Poppyseed Cake

A light and fluffy almond poppyseed cake layered with a tart raspberry filling and sweet, creamy raspberry buttercream icing.

3 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 8

Ingredients

  

Almond Poppyseed Cake

• 6 egg whites
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 tsp almond extract
• 3 cups cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1 cup whole milk

Raspberry Jam Filling

• 1 1/2 cups fresh or frozen raspberries
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp corn starch
• 1/4 cup granulated sugar

Raspberry Buttercream

• 1 cup unsalted butter, softened to room temperature
• 1 cup freeze dried raspberries
• 3-4 cups powdered sugar
• 1/2 tsp almond extract
• 1/2 tsp salt
• 1-2 tbsp heavy whipping cream or milk

Instructions

 

For the raspberry filling:

• In a medium saucepan combine the raspberries, lemon zest, lemon juice, sugar and cornstarch. Add more or less sugar depending on the sweetness of your berries. Cook over medium to medium-high heat stirring frequently until sauce thickens and has a jam like consistency. This takes about 8-10 minutes over medium-high heat in my kitchen.
• Chill in fridge for at least 3 hours if not overnight before using to assemble cake.

For the cake:

• Preheat oven to 350° and prepare two 8 or 9 inch round cake pans by greasing, lining with parchment paper, and then greasing and flouring.
• First, separate the egg whites into a clean bowl. Discard the yolks or save for another recipe.
• In a separate bowl whisk together all of the dry ingredients. This includes the cake flour, baking powder, baking soda, salt and poppy seeds.
• Using your mixer again in a separate bowl cream together the butter and sugar until light and fluffy, 2-3 minutes, using the paddle attachment. Scrape the bottom and sides down every so often. Add in the almond extract and egg whites and mix on medium high speed for another 2 minutes, scraping down the bowl as you go. The mixture should look fluffy and smooth.
• Next, add in your dry ingredients and milk in two additions, alternating between the two. Mix on low speed just until combined, being careful not to over mix.
• Divide batter evenly between the two cake pans and bake for 20-30 minutes. If using 9 inch pans start checking around 20 minutes. When cake is done a toothpick inserted into the middle will come out clean and if you press on the center of the cakes they will spring back.
• Cool cakes in pans for 10-15 minutes and then transfer to wire cooling rack to finish cooling.

For the raspberry buttercream:

• In a food processor or by hand crush or pulse freeze dried raspberries to a fine crumb. I measure out 1 cup of freeze dried raspberries and then pulse.
• Using a hand or stand mixer fitted with the paddle attachment cream together softened butter and freeze dried raspberry powder.
• Add in powdered sugar, 1 cup at a time, mixing thoroughly until desired consistency and sweetness has been reached. Add in almond extract, salt, and heavy whipping cream or milk as needed to create a thinner consistency.

Assembly:

• Once cakes are cooled completely level the tops of the cakes if necessary to create a even layer on top. Using a piping bag pipe a dam of frosting around the edge of the first layer and frost with buttercream. Add raspberry jam filing and smooth into an even layer, being careful not to exceed the buttercream dam you piped earlier. This will keep the cake layers together and prevent the filling from oozing out the sides when you stack your cakes. Once stacked, frost the outside and top of cake as desired. Store at room temperature in an airtight container for up to 3 days.