Raspberry Almond Cake

 🍰✨ Raspberry Almond Cake 🎂🍓

A stunning layered cake bursting with tart raspberries and sweet almond flavor — perfect for special occasions! 💕

Ingredients:

**For the Cake:**

* 2 ½ cups all-purpose flour

* 2 ½ tsp baking powder

* ½ tsp salt

* 1 cup unsalted butter, softened

* 1 ¾ cups granulated sugar

* 4 large eggs

* 1 tsp almond extract

* 1 tsp vanilla extract

* 1 cup whole milk

**For the Filling:**

* 1 ½ cups raspberry jam or preserves

* 1 ½ cups fresh raspberries

**For the Frosting:**

* 1 cup unsalted butter, softened

* 4 cups powdered sugar

* ¼ cup heavy cream

* ½ tsp almond extract

* Red or pink food coloring (optional)

**For Garnish:**

* Fresh raspberries

* Sliced almonds or white chocolate curls

* Edible flowers (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond and vanilla extracts.

4. Add flour mixture and milk alternately, beginning and ending with flour. Mix just until combined.

5. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.

6. Spread raspberry jam over the first and second cake layers, adding a layer of fresh raspberries on top of the jam before stacking.

7. Beat butter, powdered sugar, cream, and almond extract until fluffy. Add food coloring if desired.

8. Frost the cake and decorate the top with fresh raspberries, almond slivers, and optional flowers.

Pro Tip:

For extra almond punch, brush each cake layer with a little amaretto or almond syrup before assembling! 🌸🍰