Raspberry Champagne Almond Cake
This cake I made over New Years! I wanted the flavors of raspberry and champagne to shine through throughout the cake. I layered an almond cake with a champagne glaze, almond crumb, black raspberry jam, vanilla buttercream and fresh raspberries. I love the idea of individual cakes for everyone so I found a little 6 inch cutter and built the cakes inside of it!
Almond Cake
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1/4 cup almond paste
- 1/2 cup buttermilk
- 1/3 cup + 1 tbsp. vegetable oil
- 1 tbsp. vanilla extract
- 1 tbsp. almond extract
- 1 1/2 cups cake flour
- 1 tsp. baking powder
- 1 tsp. salt
Directions
Preheat the oven to 350 degrees F.
Spray a baking sheet and line it with parchment paper or a silicone baking mat.
Combine the butter and sugars together in a stand mixer bowl with a paddle attachment, and cream together on medium high for 2-3 minutes, until light and fluffy. Making sure to scrape down the sides of the bowl.
Add the eggs, one at a time, beating in between each one until combined. Continuing to scrape down the sides. Add the buttermilk, oil, almond paste/extract, vanilla extract and beat on medium speed until combined and well incorporated.
In a small separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, slowly add the dry ingredients and mix for about a minute until the batter fully comes together and there are no lumps.
Pour the cake batter into the prepared sheet pan, use a rubber spatula to spread out evenly. Bake for about 30-35 minutes rotating half way through. The cake should be evenly golden and should bounce back when you poke it. Or insert a toothpick into the center and if it comes out clean it’s done.
Set aside to let cool and start on the other layers of the cake.
Champage Glaze
-1/2 cup dry champagne
-2 cups powdered sugar
Directions
In a medium bowl, whisk the two together until the glaze is smooth and thick.
Vanilla Buttercream
–2 sticks butter, softened
–1/2 cup vegetable shortening
–4 ounces cream cheese
–3 tbsp. corn syrup
–2 tbsp. vanilla extract
–2 1/2 cups powdered sugar
–1 tsp. salt
–pinch of baking powder
Directions
In a large stand mixer bowl fitted with a paddle attachment, combine the butter, shortening and cream cheese on medium high for about 2-3 minutes just until all the lumps get out of it and it’s smooth and fluffy. Scrape down the sides.
With the mixer on low stream in the corn syrup and vanilla extract and mix on high for 2 minutes until fluffy, and glossy. Turn the speed down and add in the powdered sugar, salt and baking powder on low, mix until incorporated, then turn it back up until it’s all bright white and smooth. So at this point you can either use it right away or store it in an air tight container for up to one week.
Almond crumbs
1 cup almonds, toasted
Directions
Toast the almonds at 350 for five minutes until just golden. Cool the almonds and pulse in the food processor until a sand like consistency.
Raspberry Jam
1 jar store bought
To assemble:
Take the 6 inch cutter and punch out the 10 cake circles and set aside.
Line the cutter with parchment paper and assemble each cake inside the cutter. The parchment will help keep the cake staked and beautiful.
Start on the bottom with one cake circle, spoon 1 tsp. of the champagne glaze, then spread an even layer of buttercream frosting, then the raspberry jam, and then sprinkle the almonds over the jam. Continue with another layer of cake, glaze, frosting, jam, then top with almonds and fresh raspberries. Leave the parchment around each cake until the are all completed! I know it will be hard to unveil but it will help them hold shape!
–Topping-raspberries/almonds
-Raspberry Jam
–Frosting
–Almond crumb
–Champagne glaze
–Cake
Once every cake is assembled, time to unwrap each on and plate up and enjoy!
