Serves a Crowd

Raspberry Almond Cream Cake

July  5, 2011
1 Ratings
  • Makes a one layer nine inch cake
Author Notes

This cake has three creams - sour cream in the cake and mascarpone cream and whipping cream in the icing- all put together to highlight beautiful fresh raspberries. I found myself with no granulated sugar in the pantry, but after a little research, compensated with powdered sugar- it worked !! —inpatskitchen

What You'll Need
  • For the almond cake
  • 8 tablespoons softened butter
  • 1 1/2 cups packed powdered sugar(confectioners)
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 2 cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • About 20 fresh raspberries
  • Icing
  • 8 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 cup whipping cream
  • 1/2 teaspoon almond extract
  • 1 pint ( or more) fresh raspberries
  1. For the almond cake
  2. Prepare a 9 inch spring form pan by lining it with parchment paper ( Thanks boulangere!) and then buttering and flouring the parchment and sides of the pan.
  3. Cream the butter and sugar and then beat in the eggs one at a time until the mixture is light and fluffy.
  4. Stir in the sour cream and almond extract.
  5. Whisk the flour with the baking soda and baking powder and then stir into the liquid mixture until thoroughly combined (Batter will be thick)
  6. Spread the batter evenly into the prepared pan and then push the raspberries into the batter randomly leaving some of the tops exposed.
  7. Bake in a pre heated 350F oven for 40 to 50 minutes utilizing the toothpick test. Cool and refrigerate.
  1. Icing
  2. With a hand mixer or electric wire whip, whip the mascarpone ,sugar and almond extract until smooth and creamy.
  3. While whipping, slowly add the whipping cream and whip until light, creamy and fluffy.
  4. Remove the cake from the pan and place it on a serving plate.Frost the cake on top and sides (use all the icing).
  5. Stud the cake with as many raspberries as your heart desires.
  6. Serve in wedges showered with more raspberries.

See what other Food52ers are saying.

  • em-i-lis
  • Sagegreen
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

9 Reviews

em-i-lis October 8, 2011
hi inpatskitchen, i'm going to make a 8" double layer cake and want to use this frosting. do you think using your measurements i'd have enough for the cake, or should i make more? thanks!
inpatskitchen October 8, 2011
I think I'd double it to be safe...I'm always paranoid about not having enough of anything!
em-i-lis October 8, 2011
many thanks!
em-i-lis July 9, 2011
Oh yes, I forgot to mention that. The vanilla addition is fabulous. Thank you so much!
em-i-lis July 9, 2011
Oh my goodness, this is really delicious. We had to omit the almond extract because of an allergy, but this is the best cake frosting we've tried, especially good on a chocolate cake!
inpatskitchen July 9, 2011
Oh I'm so glad you enjoyed...did you add vanilla as I suggested? Either way, I'm glad your family was happy! And it's so easy!!
Sagegreen July 8, 2011
This sounds velvety smooth!
inpatskitchen July 9, 2011
Thanks Sagegreen!
inpatskitchen July 5, 2011
Oh thank you sdebrango... Tom, who doesn't eat many desserts had two pieces of this for lunch! I was icing this when daughter Jessa walked in to pick up her dog, who we'd been babysitting for over the holiday weekend, and ended up taking half of it home with her... oh well I'm sure there's a piece for me tomorrow...