Almond Cake with Amaretto Buttercream and Raspberries

426. This Easter we enjoyed a lovely brunch and a variety of delicious treats, along with this Almond Cake with Amaretto Buttercream and Raspberries.  

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The Amaretto was purchased at Trader Joes and brings such a perfect flavor to the batter.

The cake is lovely, moist and aromatic.  Slicing it lengthwise is very easy and the sides are not crisp.

The buttercream is very soft and perfect for spreading.

What an absolutely lovely cake this is, moist with delicate flavor.  Each bite is so very satisfying and  light.  It is not a heavy cake as most scratch cakes can be.  And, I must say, I am most proud of the finished product.

"Cake baking has to be, however innocently, one of the great culinary scams:  it implies effort, it implies domestic prowess; but believe me, it's easy."

~Nigella Lawson

Vanilla Cake with Buttercream

400.  And for my next trick 🍰a soft, moist, deliciously amazing Vanilla Cake with Buttercream.  Over the years I have made many cakes, tried dozens of recipes and was never very happy with the way my vanilla cakes would turn out.  It seemed they would be too sweet, dry out too quickly, be too crumbly or just not be an A+.  In my endless search, I found this recipe.  I can not take credit but can direct you to the link.  I have to say...THIS IS a delicious vanilla cake.

I made this cake for my daughter's 22nd Birthday and it was a hit.

I baked the batter in a large sheet pan and then cut out 5 layer circles from the baked cake.  Doubling the buttercream recipe was important for the extra layers.  In the center layer, I placed boysenberry filling that I made from boysenberries picked this summer.  Then I boiled the berries in a small saucepan with 1/4 cup water and 1 cup sugar till berries fall apart.  Then strained them to remove the seeds and ultimately added back into the sauce a few spoonfuls of seeds but not every seed...because we like them.  Next I added a corn starch slurry to thicken the sauce.  I cooled it and then placed the sauce in the center on the third layer.

The process was perfection...the cake baked so well and the buttercream was the best I have ever worked with!

I decorated the sides roughly with strokes of butter cream and then added golden flakes to one side.

What a wonderful experience and so rewarding!  Not to mention the taste...So Good!

Here is the link to the recipe for this amazing Vanilla Cake with Buttercream!  

I believe you can make great food with everyday ingredients even if you're short on time and cost conscious.  You just need to cook clever and get creative!

~ Nagi of RecipeTin Eats