Go Back

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
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
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.