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


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