Almond Pound Cake with Raspberry Cream Cheese Buttercream

Almond Pound Cake with raspberry cream cheese buttercream.

How dreamy does that sound!?

Well it tastes even dreamier!

This combination is perfection right here!

almond-pound-cake

First of all let’s do the happy dance because I just showed you guys how to make my version of Cream Cheese Buttercream.

I say “my version” because it is sort of a long way around compared to just throwing cream cheese into a Swiss Buttercream Recipe, BUT the result is a super sturdy stable mix.

So you will definitely want to check out the Cream Cheese Buttercream Recipe!

But back to the Almond Pound Cake part! This finely textured pound cake is light and buttery and moist and packed with just the right amount of almond flavor.

The delicate tang from the cream cheese buttercream that by the way: IS RASPBERRY!

I mean, can it get any better than this?

Alright~ enough about me trying to sell it to you~ just take a look at that picture and it speaks for itself!

I’ve finally got to playing around with my Russian Piping Tips that are just about the hottest thing since ~summer in Florida!

You may want to grab a set of these for yourself, they are way cool!

My American Buttercream Recipe works the best for them since it is thicker than the other meringue buttercream varieties.

To check out my tutorial for just the Russian Tips Click here

Or just leave it plainly decorated since this cake really doesn’t need much to win hearts!

It is so good!


Almond Pound Cake with Raspberry Cream Cheese Buttercream
 
Since I needed 3- 7" layers (or 2 - 8" if you prefer) layers for this cake I had to make the Almond Pound Cake Recipe 1½ times, recipe listed below this one
Author:
Serves: 1- 7" Cake
Ingredients
Instructions
  1. Prepare the Raspberry Puree by cooking the fresh (or frozen) raspberries with 2 Tbs of water in a heavy bottom sauce pot over low heat until they are broken down and of compote consistency
  2. Transfer to a blender and puree smooth
  3. Strain out the seeds and pulp through a fine mesh strainer.
  4. Prepare teh cream cheese icing and the swiss buttercream and mix the tow together as shown here in the video/recipe for Cream Cheese Buttercream
  5. Cool the puree fully to cold, before adding to the Cream Cheese Buttercream
  6. Prepare all the base recipes in advance then assemble the cake as shown in the video tutorial
Below is the 1½ X recipe for the Almond Pound Cake to be baked into 3 – 7″ Pans or 2- 8″ Pans
Almond Pound Cake with Raspberry Cream Cheese Buttercream
 
This recipe is enough for 3- 7" Layers or 2-8" Layers
All ingredients are to be at room temperature before mixing
Author:
Ingredients
  • Unsalted Butter 12 Tablespoons (170g)
  • Granulated Sugar 1½ cup (300g)
  • Eggs large 3 (300g)
  • Evaporated Milk ¾ cup (180ml)
  • Vanilla Extract 1¼ teaspoon
  • Almond Emulsion 2 teaspoons
  • Salt ½ teaspoon
  • All Purpose Flour 1½ cup (190g)
  • Cake Flour ¼ cup + 2 Tablespoons (45g)
  • Almond Flour ¼ cup + 2 Tablespoons (38g)
  • Baking Powder 2¼ teaspoons
Instructions
  1. Cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
  2. Sift both flours with the almond flour & baking powder.
  3. Combine the evaporated milk, vanilla & almond extract together
  4. Add the eggs one at a time to the creamed mixture and be sure to scrape the bottom & sides of the bowl as needed for a smooth mix.
  5. Add1/3 of the flour mixture to the creaming mixture and mix until just combined.
  6. The slowly add the half of the entire amount of the evaporated milk and extract while mixing on low- medium speed, just until combined
  7. Add another ⅓ of the flour mixture and then add the remaining evaporated milk
  8. Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
  9. Bake in preheated 350° F oven for 10 minutes then turn the oven temperature down to 325°F for another 18-20 minutes or until it is done
  10. The cakes will be golden browned and when a toothpick inserted in the center comes out with moist crumbs not raw, they are done
  11. Cool slightly before un-molding onto a cooling rack
  12. Cakes layers can be frozen wrapped well for up to 1 month CLICK HERE FOR MORE

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24 Comments

  1. I’m sorry to hear that crumbboss we going to missed u .I learn lot of things from you .thank you .I been seen u for 6 years . God bless n hope to see u soon

  2. Hi Gretchen! Does your Cream Cheese recipe need refrigeration or would it be room stable for cakes that would be on display for a while before being served, ex: shower or wedding cake?
    Thank you!
    Oh, BTW….just purchased a set of the Russian tips….can’t wait to start playing!
    Ann Marie

  3. Love the Russian tutorial. I purchased some of these tips and have been waiting to try them out. Then, along you come with the new tutorial! Yea! My questions: can I put the almond pound cake recipe into mini cupcakes? And, a regular size cupcake? If so, what would be the cooking times? Thanks for the legwork on the best frosting to use with the tips. YOU ARE APPRECIATED!!!!
    Deb

  4. Thanks for all of your wonderful recipes and videos Gretchen! Question about the raspberry puree. I noticed that there is no addition of sugar. I am presuming that it is because it is being mixed into the already sweetened frostings, correct?

    Thanks!

  5. Hi Gretchen, I just made a batch of your Italian Meringue buttercream. Will it change the stability if I substitute for the Swiss buttercream in the cream cheese buttercream? By the way, it was really silky to the taste and WOW is is delicious! I like the fact that it is a little lighter in sugar.
    Thank you again!

  6. Would the buttercream be stable enough to use with the Russian tips without the addition of shortening? Thanks!

  7. Hi Gretchen
    Im really hoping you can help me with this. Ive tried using these russian tips several times now and all I get are blobs instead of flowers. Ive tried with both the swiss meringue and the american buttercream but still only blobs. i tried moving the tip upwards quickly like you showed in the tutorial but still only blobs. once or twice the flower comes out but then its followed by a blob. really frustrated 🙁

  8. Hi Gretchen. I have a question. I don’t know what to do with swiss buttercream in this cake. I understood cream cheese icing I use for put between layers and to put outside, I use American buttercream to make tulips. But Which moment I should use swiss buttercream? Am I missing something? I will be grateful for your reply, I want to make it tomorrow as a birthday present to my cousin’s daughter.

    1. Sorry for the confusion, the swiss buttercream & cream cheese icing are 2 separate recipes that when you mix them together, you get Cream Cheese Buttercream (I had not had a video or recipe finished for that alone at the time I made this recipe but I do now CLICK HERE) I also show that demonstration in the video

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