A delightful twist on the classic white layer cake, featuring a luscious raspberry-almond filling and a creamy vanilla frosting.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them, lining with parchment paper, and dusting with flour.
Ensure the parchment paper fits snugly to prevent sticking.
In a mixing bowl, whisk together the cake flour, sugar, baking powder, and salt.
Sift the dry ingredients for a lighter cake texture.
In another bowl, combine the milk, egg whites, and vanilla extract, whisking until blended.
Use room temperature ingredients for better mixing.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Mix on low speed to avoid overworking the batter.
Gradually add the wet ingredients to the dry mixture, mixing until smooth and well combined.
Scrape down the sides of the bowl to ensure even mixing.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Tap the pans gently to release air bubbles.
Bake in the preheated oven for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Ensure the cakes are completely cool before frosting.
To make the frosting, beat the butter, confectioners' sugar, vanilla extract, and salt until fluffy.
Avoid overbeating to maintain a spreadable consistency.
Spread a thin layer of frosting on one cake layer, then top with the raspberry jam and sliced almonds.
Spread the jam evenly for consistent flavor.
Place the second cake layer on top and frost the top and sides of the cake.
Use a crumb coat for a smoother finish.
Decorate the cake with reserved frosting and additional almonds if desired.
Pipe decorative patterns for an elegant touch.
Slice and serve the cake, enjoying its delightful flavors.
Serve with a dollop of whipped cream for extra indulgence.