• prep: 0 hr
• cook: 0 hr
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servings:

This light and moist Almond Raspberry Swirl Cake has amazing flavor and a wonderfully soft texture.

• 1 (8oz)(226g) package cream cheese, softened
• 1 1/2 sticks (3/4c)(168g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large eggs, room temperature
• 3 cups (342g) cake flour- see Notes for substitution
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 cup (242g) buttermilk - See Notes for substitution
• 1/4 cup (54g) vegetable oil (we used canola oil)
• 1 Tablespoon (12g) almond extract
• 1/3 cup (90g) Seedless Raspberry Jam, plus additional to spread between the cake layers
• Raspberry Flavoring (optional) Either 1/2 teaspoon (2g) Raspberry Extract or 1 tsp Raspberry Jell-o powder. *See Notes Section for more details
• 1 cup of reserved cake batter
• 1 cup (240g) heavy cream
• 1/4 (29g) cup powdered sugar
• 1 (4g) teaspoon vanilla
• 2 sticks, 1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
• 2 teaspoons (8 g) vanilla extract
• 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 1/2 cups (690g to 747g) powdered sugar

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