Looking for a beautiful and delicious cake? Check out the Almond Raspberry Rose Cake Recipe! It combines sweet almond cake layers, tart raspberry filling, and a delicate rose flavor for a unique twist on classic flavors.
Whether you’re looking for a show-stopping dessert for a special occasion or just want to treat yourself to something sweet, this cake is sure to impress.
Key Almond Raspberry Rose Cake Ingredients & Why
Almond flour
A crucial ingredient for almond cakes, like raspberry ones, lending nuttiness and moisture.
Raspberries
Fresh raspberries, a delightful addition to raspberry almond cakes, balance the almond’s nuttiness with their sweet tang.
Essential for raspberry rose almond cakes, imparting a floral note that harmonizes with raspberries and almonds.
Heavy cream
Commonly used for frosting or whipped cream in raspberry rose almond cakes, lending richness and silky texture.
Granulated or stevia powder sweetens both cake and frosting.
Vanilla extract
An almond cake staple, adding subtle sweetness and flavor.
Sliced almonds
Perfect for topping, adding crunch and nutty goodness.
How Do You Make The Best Almond Raspberry Rose Cake?
TO MAKE THE YELLOW CAKE:
- To start, preheat your oven to 350°F. Then, ensure your two 7-inch cake pans are ready by lining them with parchment paper and giving them a quick spray of nonstick cooking spray.
- Simplify the process: In a stand mixer bowl, combine flour, sugar, baking powder, and salt. Mix at low speed. Add milk, oil, butter, and vanilla. Increase speed to medium-high and beat for 2 minutes for optimal results.
- Pour batter evenly into two pans, bake at 350°F for 25-30 minutes. Test for doneness with a toothpick (it should come out clean) and by gently pressing the top (it should spring back). Let the cake cool on a rack.
TO MAKE THE ROSE WHIPPED CREAM:
- Quickly blend gelatin and cold water, microwave for 10-15 seconds until it’s just melted, and cool if too warm.
- Quickly microwave 1/4 cup of cream for 10-15 seconds until it’s at room temperature. Then, blend it into the gelatin and set it aside.
- To make this efficiently, combine 2 cups of cold cream and sugar in a stand mixer. Whip until it thickens. Gradually add the cream-gelatin mix, continuing to beat until the cream stiffens. Avoid overwhipping to prevent separation.
- To prepare, simply combine 4 teaspoons of rose water and, if desired, a drop or two of pink food coloring. Adjust the flavor by adding more rose water if necessary. Use immediately.
TO MAKE THE CANDIED ROSE PETALS:
- Remove damaged or small rose petals. Whip egg white to a foamy texture. Transfer sugar to a shallow pie tin.
- Use a small, food-safe brush to coat a petal with egg white, then sprinkle sugar on it over a pie tin. Tap off excess, and let it dry on a wire rack. Paint and sugar 4-5 petals together for efficiency. Once all petals are sugared, allow 2-3 hours for drying (duration varies with humidity). Store at room temperature, good for days.
TO ASSEMBLE THE CAKE:
- Slice cakes into four rounds. Place one round on a cake cardboard or plate, add a cup of rose whipped cream, spread evenly with a spatula, and top with a third of the fresh raspberries, avoiding the cake edges for a perfect treat.
- Stack cake rounds, layering cream and raspberries. Cover with remaining cream, ensuring no bare spots for the rose petals. Chill for 30 minutes to set.
- Decorate the cake by layering petals along the bottom edge, angling them down and ensuring they touch. Continue adding layers up to the top.
- Refrigerate the cake until consumption, remove petals before eating, and store any leftovers in an airtight container in the fridge for up to three days.
Pro Tips For Making Almond Raspberry Rose Cake Recipe
- Opt for almond flour for a moist, nutty, and gluten-free cake.
- Enhance the cake’s flavor and texture by swirling in raspberry jam and almond frangipane.
- Ensure batter stability for frangipane, jam, and raspberries; adjust ratios or opt for a stable cake recipe.
- Choose fresh raspberries for a burst of flavor and color; thaw frozen raspberries, draining excess liquid.
- Elevate texture with sliced almonds and a sprinkle of powdered sugar.
- Experiment with a floral twist by adding rose-scented whipped cream between layers.
- Elevate elegance by candying rose petals: brush with egg whites, sprinkle sugar, and allow to dry.
- Keep moisture intact by brushing each layer with a simple syrup, optionally infused with raspberry liqueur.
- Opt for Swiss buttercream frosting for a light, fluffy complement to almond and raspberry flavors; consider adding almond extract for extra flair.
How to Store Almond Raspberry Rose Cake
- Cool the cake completely before storing.
- To prevent drying, tightly wrap the cake with plastic.
- Store the cake at room temperature for 4-5 days.
- For longer storage, freeze it in an airtight container for up to 3 months.
- If frosted, chill for an hour before neat slicing; refrigeration permits making it a day in advance.
Can You Freeze Almond Raspberry Rose Cake?
Enjoy the convenience of freezing almond raspberry rose cake! Slice it, freeze for 20-30 minutes until firm, and then transfer to an airtight container or freezer-safe bag. This ensures freshness and prevents freezer burn. When you’re ready to savor it, simply thaw the slices in the refrigerator overnight or at room temperature for a few hours.
Frequently Asked Questions About Almond Raspberry Rose Cake
What are the ingredients needed to make almond raspberry rose cake?
Crafting an almond raspberry rose cake calls for a variety of ingredients, though common ones consist of almond flour, sugar, eggs, butter, baking powder, vanilla extract, rose water or extract, fresh raspberries, and sliced almonds.
How long does it take to make almond raspberry rose cake?
Crafting an almond raspberry rose cake can range from 1 to 2 hours, contingent on the chosen recipe.
Can almond raspberry rose cake be made gluten-free?
Elevate your cake to gluten-free perfection by swapping wheat flour for almond flour.
Almond Raspberry Rose Cake Recipe
Looking for a beautiful and delicious cake? Check out the Almond Raspberry Rose Cake Recipe! It combines sweet almond cake layers, tart raspberry filling, and a delicate rose flavor for a unique twist on classic flavors.
Ingredients
FOR THE YELLOW CAKE:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk at room temperature
- 1 tbsp vegetable oil
- 2 3/4 oz unsalted butter (5 1/2 TBSP) at room temperature
- 2 tsp vanilla extract
- 2 large eggs at room temperature
FOR THE ROSE WHIPPED CREAM:
- 2 tsp unflavored powdered gelatin
- 8 TBSP cold water
- 2 1/4 cups heavy cream cold
- 4-6 tsp rose water
- 1/2 cup powdered sugar
- pink gel food coloring – deep pink 1-2 drops
- 1 pint raspberries washed and patted dry
FOR THE CANDIED ROSE PETALS:
- 7 large roses bloomed but not wilted
- 1 large egg whites at room temperature
- 1 1/2 cups granulated sugar
Instructions
TO MAKE THE YELLOW CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Next, line two 7-inch cake pans with parchment paper and give them a good spray of nonstick cooking spray.
- In the bowl of a large stand mixer fitted with a paddle attachment, place flour, sugar, baking powder, and salt. Mix them on low speed until they are well-combined. Now, add the milk, oil, butter, and vanilla to the mixing bowl. Once these ingredients are incorporated, raise the mixer speed to medium-high and beat for 2 minutes.
- Divide the batter equally between two pans, then bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean, and the top should spring back when lightly pressed. Allow the cake to cool completely on a rack.
TO MAKE THE ROSE WHIPPED CREAM:
- Combine powdered gelatin and cold water in a small bowl. Let it absorb, then microwave for 10-15 seconds until it's melted but not too hot. Cool if needed.
- Heat 1/4 cup of cream in the microwave for 10-15 seconds until it reaches room temperature. Next, whisk the room temperature cream into the gelatin mixture and set it aside momentarily.
- Start by adding 2 cups of cold cream and sugar to a stand mixer bowl with a whisk attachment. Whip until it thickens. Next, pour in the cream and gelatin mix, and continue beating until the cream achieves stiffness. Be cautious not to overwhip, preventing separation.
- Add 4 teaspoons of rose water and a drop of pink food coloring, if desired. Mix and taste; add more rose water if needed. Use right away.
TO MAKE THE CANDIED ROSE PETALS:
- Begin by delicately removing any damaged or undersized petals from the roses. Next, whisk the egg white until it reaches a foamy consistency. Finally, transfer the sugar into a shallow pie tin.
- Master the art of petal embellishment. With a small food-safe brush, egg white-coat a petal, sugar it over a pie tin, tap off excess, and let it air dry on a wire rack. Boost efficiency by tackling 4-5 petals at once, not individually. After sugaring all petals, allow a 2-3 hour drying period (varies by humidity). Prep ahead; store at room temperature.
TO ASSEMBLE THE CAKE:
- Begin by carefully slicing each cake into four rounds. Next, place one round on a cake cardboard or plate. Now, generously apply approximately a cup of rose whipped cream, ensuring even distribution using an offset spatula or knife. Finally, delicately crown the cream with a third of the fresh raspberries, taking care to keep them clear of the cake's edges.
- To assemble, simply stack cake rounds with layers of cream and raspberries. Finish by spreading the remaining cream all over, ensuring full coverage for the rose petals to adhere. Refrigerate for 30 minutes to firm up.
- Easily decorate the cake by layering petals along the bottom edge, angling them down and ensuring they adhere. Add overlapping layers as you move up. For the top, create a petal ring along the outer edge and cluster some petals in the center to achieve a flower-like cake top view.
- Ensure the cake is refrigerated until you're ready to indulge. Remember to remove the petals before digging in, and for freshness, store any remaining slices in an airtight container within the refrigerator for a maximum of three days.
