Almond cake with raspberry filling, almond buttercream, and candy buttons!

15 servings
35 min
35 min
Very Easy


Number of serving: 15
Almond Cake with Raspberry Filling

1 (18.25 ounce) package white cake mix

1 C all-purpose flour

1 C white sugar

3/4 tsp salt

1 1/3 C water

1 C sour cream

2 TBS vegetable oil

1 tsp almond extract

1 tsp vanilla extract

4 egg whites

1 jar raspberry jam

Almond Buttercream Frosting

2 C confectioners' sugar

1/2 teaspoon almond extract

1 egg white

1/2 TBS water

3 TBS butter, softened


  • Preheat oven to 325 degrees F and grease and flour an 11x13 inch cake pan.
  • Mix together the cake mix, flour, sugar, and salt in a large bowl then pour in the water, sour cream, vegetable oil, almond and vanilla extracts and stir.
    Add the egg whites and beat with an electric mix on low for 3-4 minutes until the ingredients are mixed but a few lumps remain.
  • Pour into the greased and floured cake pan and bake in the preheated oven for about 25 minutes until the top of the cake is a light golden brown and a toothpick inserted into the center comes out clean.
    Allow to cool before frosting.
  • Almond Buttercream Frosting:
    Combine all ingredients in bowl and beat at low speed to mix.
    Beat at high speed 5-10 minutes until smooth and fluffy beat in a few drops of water if too stiff.
  • Once the cake is cooled, split into two layers with a sharp knife.
    Spread a thin layer of frosting on the top of the bottom half then spread on a layer of raspberry jam.
    Replace the top layer and cover entire cake with buttercream.


Almond Cake with Raspberry Filling, Almond Buttercream, and Candy Buttons!, photo 1
Almond Cake with Raspberry Filling, Almond Buttercream, and Candy Buttons!, photo 2


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