Almond-Infused White Cake with Raspberry Jam Center

1. Preheat and Prepare Pans

Preheat your oven to 350 degrees F and prepare two 9-inch round cake pans by greasing them, lining with parchment paper, and then greasing and flouring the parchment and pans.

2. Combine Liquid Ingredients

In a small bowl, whisk together the whole milk, large egg whites, almond extract, and vanilla extract until well combined.

3. Mix Dry Ingredients

In the bowl of your stand mixer, whisk the cake flour, granulated sugar, baking powder, and salt.

4. Add Butter to Dry Ingredients

With the mixer on low speed, add the softened unsalted butter one piece at a time to the dry ingredients, beating until the mixture resembles coarse crumbs with pea-sized pieces.

5. Combine Wet and Dry Ingredients

Pour almost all of the milk mixture (reserving about ½ cup) into the flour mixture and beat on medium-high speed for about one minute until the batter is light and fluffy. Reduce the speed to medium-low, add the remaining milk mixture, and beat for another 30 seconds. Stir the batter by hand to ensure everything is well incorporated.

6. Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops with a rubber spatula. Bake for 23 to 25 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely, approximately 2 hours.

7. Prepare the Frosting

In the stand mixer, beat the softened unsalted butter, confectioners’ sugar, vanilla extract, whole milk, and a pinch of salt on low speed until moistened. Increase the speed to medium-high and beat for about 1½ minutes, scraping the bowl twice, until the frosting is smooth and fluffy.

8. Assemble the Cake

To assemble the cake, mix ½ cup of the frosting with the toasted and chopped slivered almonds. Place one cake layer on a platter lined with parchment paper. Spread the almond frosting evenly over the top, followed by the seedless raspberry jam. Place the second cake layer on top and spread 1½ cups of frosting over the top and sides of the cake, smoothing it with the back of a spoon. Remove the parchment paper from the platter and your Almond-Infused White Cake with Raspberry Jam Center is ready to serve.