Raspberry Almond Layer Cake

Raspberry Almond Layer Cake

By: Carrie Sherrill - Forestville, Wisconsin - 2020

"I came up with this recipe to have on my Easter Brunch table, and even though it takes a bit more time and work, it is 100% worth it every single time. So moist and delicious, and the perfect addition to any table and is my favorite cake recipe for special occassions."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Raspberry Almond Coffee 8 oz. Bag - Ground


  • 2 Tbsp. Door County Raspberry Almond Coffee grounds
  • 1 cup boiling water
  • 1 cup butter
  • 2 cups flour
  • 2 cups sugar
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • ½ cup buttermilk
  • 2 eggs
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract


  • 12 oz. cream cheese at room temperature (can use reduced fat cream cheese if desired)
  • 1 whole egg plus one egg yolk
  • ½ cup sugar
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract


  • Raspberry filling of your choice
  • You will need about ½ cup of canned raspberry pie filling, raspberry jam, or homemade raspberry filling.


  • You will need approximately 1 ½ Tbls. Strongly brewed Raspberry Almond Coffee
  • 6 cups powdered sugar
  • 4 Tbls. Butter
  • ½ tsp. almond extract
  • ½ tsp. vanilla extract
  • Half and half to desired consistency (about ¼ -1/3 cup)




  1. Preheat oven to 350 degrees.
  2. Grease and flour two 8 or 9 inch layer pans.
  3. Pour boiling water over coffee grounds, cover and steep 10 minutes. Strain. Set aside.
  4. In medium saucepan, melt butter over medium heat. Once butter is completely melted, add coffee and let bubble 2 minutes. Then remove from heat and set aside.
  5. In a large mixing bowl, whisk together the flour, sugar and salt.
  6. Add the butter/coffee mixture to the bowl and stir until incorporated.
  7. In a separate, small bowl, combine the buttermilk, baking soda, eggs, and extracts. Whisk thoroughly, then add to the batter in the large bowl.
  8. Divide batter evenly into prepared baking pans.
  9. Bake 20-25 minutes, until toothpick inserted in center comes out clean.
  10. Remove pans to wire rack, rest 10 minutes, then run a knife around the edge and invert cakes onto wire rack.
  11. Cool completely.


  1. Preheat oven to 300 degrees.
  2. Grease an 8 or 9 inch springform pan and line with parchment paper. Grease parchment. Set aside.
  3. In a medium mixing bowl, beat cream cheese until smooth.
  4. Add sugar and eggs. Beat until fully combined.
  5. Add extracts.
  6. Spread batter evenly into prepared springform pan.
  7. Bake until center is set, approximately 20 minutes.
  8. Remove from oven. Rest 10 minutes and then run a knife around the edge. Cool to room temperature and then refrigerate at least 2 hours.


  1. In small saucepan, melt butter and brown over medium heat
  2. In large mixing bowl, pour browned butter over powdered sugar
  3. Combine at low speed of mixer
  4. Add the coffee, the extracts, and enough half and half to get to desired spreading consistency


  1. Invert one layer of cake onto flat cake plate.
  2. Remove cheesecake from refrigerator. Remove sides of springform pan. Invert cheesecake layer carefully onto cake. Peel off the parchment paper.
  3. Spread raspberry filling over cheesecake to within ½ inch of edge.
  4. Set second cake layer over raspberry filling.
  5. Frost with coffee frosting.
  6. Refrigerate several hours before serving.
  7. Just prior to serving, garnish with toasted almonds and fresh raspberries if desired.