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    Almond-Infused White Cake with Raspberry Jam Center

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    Pixicook editorial team

    A delightful almond-flavored white cake with a sweet raspberry jam center, topped with a creamy buttercream frosting.

    Ingredients for Almond-Infused White Cake with Raspberry Jam Center

    units in
    USchevron
    units in
    USchevron
    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Whole Milk, room temperature

    cups

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    Large Egg Whites, room temperature

    each

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    Almond Extract

    teaspoons

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    Vanilla Extract

    teaspoons

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    Cake Flour

    0 oz

    Granulated Sugar

    0 oz

    Substitute chevron-down

    Baking Powder

    teaspoons

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    Salt

    teaspoons

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    Unsalted Butter, softened

    tablespoons

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    Confectioners’ Sugar

    cups

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    Vanilla Extract

    tablespoons

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    Whole Milk

    tablespoons

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    Salt

    pinches

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    Slivered Almonds, toasted and chopped coarse

    cups

    Substitute chevron-down

    Seedless Raspberry Jam

    cups

    Substitute chevron-down

    How to Make 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.


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