white cake recipe – Brownie Mischief

My mom was allergic to strawberries so my dad would make her raspberry desserts instead. He frequently made her a white cake topped with raspberries, which she loved. They were one of the cutest couples ever and they adored each other. My parents are no longer with us, but baking this delicious cake brings back happy memories for me. This soft, velvety almond cake is topped with naturally pink raspberry icing. The soft pink color makes it so lovely and perfect for Mother’s Day or any spring celebration. It looks delightful topped with fresh raspberries and sliced almonds, which is an effortless way to add a touch of spring or summer.

Pink Raspberry Almond Cake

by Mari Vasseur

Soft, velvety, single layer almond cake topped with naturally pink raspberry icing

Print Recipe

Course Dessert

Servings 8 servings

Ingredients

Almond Cake

1 cup (113g) cake flour, sifted
⅓ cup (37g) almond flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
¼ cup (57g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
3 tablespoons (43ml) avocado oil or neutral oil of your choice
1 large egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ cup (57g) sour cream, room temperature
½ cup (118ml) whole milk, room temperature

Raspberry Icing

8 large raspberries
1 cup (120g) powdered sugar, sifted
1 tablespoon (14g) unsalted butter, melted
1 small dash fine sea salt
1-2 tablespoons (15-30ml) whole milk, room temperature
Fresh raspberries for garnish optional
Sliced almonds for garnish optional

Instructions

Almond Cake

Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch round cake pan with a parchment paper round.* Grease and flour the insides.
In a medium-sized bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt until well blended.
In a large bowl, beat the butter and sugar, with an electric mixer at medium speed, until pale and fluffy. Gradually beat in the oil until incorporated. Beat in the egg and the egg white in two separate additions, beating until smooth and creamy. Beat in the extracts.
In a small bowl, whisk the sour cream and milk together until well blended. On low speed, add the flour mixture to the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.
Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes, making sure not to over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out and transfer it to a cooing rack to cool completely.

Raspberry Icing

In a small bowl, smash the raspberries with a fork. Press the smashed raspberries through a sieve to remove the seeds.
In a medium-sized bowl, whisk together the raspberries with the powdered sugar, melted butter, salt and 1 tablespoon (15ml) of milk until well blended. Add additional milk as needed to reach an easily spreadable consistency, but not watery. Whisk until smooth. Spread the icing over the cooled cake, letting it drip down the sides. Top with fresh raspberries and sliced almonds if desired.

Notes

*To find 8-inch parchment paper rounds, click here.

Keyword almond, cake, raspberry

White Velvet Snowflake Cakes

Soft, plush vanilla mini cakes with vanilla icing

Course Dessert

Servings 6 cakes

Ingredients

Snowflake Cakes

¾ cup (85g) cake flour, sifted
1 ¼ teaspoon baking powder
Scant ¼ teaspoon fine sea salt
½ cup plus 1 tablespoon (115g) fine granulated sugar Not powdered sugar
¼ cup (57g) unsalted butter, cubed and softened
2 large egg whites
⅓ cup (78ml) whole milk, room temperature
¾ teaspoon vanilla bean paste or 1/2 teaspoon Amoretti Vanilla Bourbon 2x Extract
2 teaspoons vegetable oil or neutral oil of your choice

Vanilla Icing

1 cup (113g) powdered sugar, sifted
1 tablespoon unsalted butter, melted
¼ teaspoon vanilla bean paste or Amoretti Vanilla Bourbon 2x Extract
2-3 tablspoons whole milk
1 pinch fine sea salt

Instructions

Snowflake Cakes

Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.

In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.
In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.
Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.
Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.

Vanilla Icing

In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.

Notes

I used a 6-serving silicone mold with 3-inch diameter, 1-inch deep cavities.

Keyword cake, white velvet