Almond Raspberry Swirl Cake

mycakeschool.com

Dan Thompson

1 (8oz)(226g) package cream cheese, softened

1 ½ sticks (¾c)(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

½ teaspoon (3g) baking soda

½ teaspoon (3g) salt

1 cup (242g) buttermilk - See Notes for substitution

¼ cup (54g) vegetable oil (we used canola oil)

1 Tablespoon (12g) almond extract

subheading: FOR THE RASPBERRY SWIRL:

⅓ cup (90g) Seedless Raspberry Jam, plus additional to spread between the cake layers

Raspberry Flavoring (optional) Either ½ teaspoon (2g) Raspberry Extract or 1 tsp Raspberry Jell-o powder. *See Notes Section for more details

1 cup of reserved cake batter

subheading: SWEETENED WHIPPED CREAM FILLING:

1 cup (240g) heavy cream

¼ (29g) cup powdered sugar

1 (4g) teaspoon vanilla

subheading: CREAM CHEESE FROSTING:

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

½ 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 ½ cups (690g to 747g) powdered sugar

Directions at mycakeschool.com

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