Almond Scented Red White & Blue Cake celebrates the colors and flavors of summer. Red raspberries and plump, juicy blueberries are sandwiched between layers of white almond-scented cake, all held together by a white buttercream cheese frosting.
Our friends over at The Daily Meal called upon us to come up with a Red White and Blue creation and as we’ve done many times in the past, we were all too happy to oblige. We’ve been on somewhat of a raspberry kick lately, creating that delicious raspberry brownie baklava that we did a few weeks ago. Once again, raspberries seemed like a great choice for this part of our patriotic-themed recipe.
Since I can’t use enough fresh blueberries in the kitchen, they were a shoo-in for our blue component. Now, we needed something white. Foraging through our fridge, I came across some cream cheese, and then I found a recipe that essentially puts all the right things together and the end result: Almond Scented Red White & Blue Cake.
For whatever reason, I’ve never been one to take the easy road, but if I had not wanted to make my own white cake batter, I easily could have used a white cake mix from a box for this recipe. By the same token, there are many prepared white frostings available in the supermarket.
It was a warm summer afternoon today and I felt like doing a little baking and so bake I did. This cake looks and sounds more complicated than it is. All it takes is some fresh and colorful berries, five eggs, and some ordinary pantry supplies like flour and sugar and you’ve got yourself an Almond Scented Red White & Blue Cake. Like many things that you make in your own kitchen, this cake is arguably better the next day, after the fresh berries have had a chance to soak in just a bit to the layers of homemade cake. I’m pretty sure even Uncle Sam would enjoy a slice of this Red White & Blue Cake. I can’t imagine who wouldn’t! I hope you try this one, I know you’re going to love it. Happy Red White & Blue to you. -Dan
Almond Scented Red White & Blue Cake
- 2 cups unbleached all-purpose flour
- 1 Tbs. baking powder
- ½ tsp. salt
- 12 Tbs. 1 ½ sticks unsalted butter, at room temperature
- 1 ½ cups sugar
- 2 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- 1 cup milk
- 5 egg whites at room temperature
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1 ¼ cups sliced almonds lightly toasted and cooled
For the cream cheese frosting:
- 1.5 lb. cream cheese at room temperature
- ½ cup 1 stick unsalted butter, at room temperature
- 1 ½ cups confectioners’ sugar
- 1 ½ tsp. vanilla extract
- 1 ½ tsp. almond extract
- Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour 2 round cake pans each 9 inches in diameter and 1 ½ inches deep.
- In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
- In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
- Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.
- Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.
- Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread ½ cup of the frosting over the top, then evenly layer with blueberries and press them into the frosting.. Top with another cake layer and evenly layer with raspberries. Top with a third cake layer and again repeat with the same amounts of frosting and blueberries. Top with the fourth cake layer, cut side down.
- Spread the remaining frosting over the top and sides. Ring the top with blueberries and raspberries, and press the toasted almonds onto the sides.
- Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
- Makes one 9-inch cake; serves 10 to 12.
Almond Scented Red White & Blue Cake