This moist yellow cake is filled with delicious raspberry jam and covered in a rich, fluffy, whipped cream-buttercream frosting. It was inspired by the colorful powders that are an important part of the two day Hindu festival of colors, also known as Holi. People celebrate this joyous springtime occasion with food, friends, and family.

This year Holi is celebrated from sundown Monday, March 9th through sundown on Tuesday, March 10th.

To all those who are celebrating, I wish you a wonderful Holi!
May your life always be filled with the colors of joy and happiness.

Yield: 16 servings

Serving size: 1 slice

Ingredients for the cake:

  • 4 cups superfine almond flour
  • 2 tsp. baking powder
  • 1 pinch salt
  • 1 cup. unsalted butter
  • 2 tbsp. plain full-fat Greek yogurt
  • 1/2 cup + 2 tbsp. natural, non-GMO granular erythritol
  • 4 tsp. pure vanilla extract
  • 4 large eggs
  • 4 large egg whites
  • 1/2 cup heavy cream

Ingredients for the filling:

Ingredients for the frosting:

Directions:

  1. Preheat your oven to 350° F.
  2. Butter two 8″ cake pans.
  3. In a large bowl, combine the almond flour, salt, and baking powder. Whisk well to break up any clumps and to incorporate.
  4. In a smaller bowl, cream the butter with the erythritol.
  5. Add in the vanilla, eggs, cream, and yogurt, beating well after each addition.
  6. Add the wet ingredients to the dry, and mix well to incorporate fully.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake in the center of the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean and the top of the cake springs back when pressed gently.
  9. Place the cakes on a wire rack to cool completely.
  10. While the cakes are cooling, prepare the frosting as described below.
  11. In a large bowl with a handheld electric mixer, beat the butter on medium speed until creamy.
  12. Add the erythritol to the bowl. Set the mixer on low speed, and beat until fluffy.
  13. Continuing on low, gradually add in the heavy cream and the vanilla, continuing to mix until everything is combined.
  14. Increase the speed on the mixer to the highest setting. Beat for 3-4 minutes, scraping down the sides of the bowl when necessary, until the frosting is light and fluffy.
  15. When the cakes are completely cool, place one cake onto a large dish or cake plate.
  16. Spoon or pipe a 1″ wide by 1/2″ high ring of frosting around the cake’s top edge. This will help glue the two layers together and provide a barrier to keep the filling inside of the cake.
  17. Fill the center of the ring evenly with jam.
  18. Place the second cake, face side down, on top of the first cake. Press down very gently to glue the cakes together.
  19. Brush any crumbs off of the top of your cake.
  20. Divide the frosting evenly into 4 separate bowls.
  21. Color each small bowl of frosting to your desired color. Make sure to use the same amount of coloring for each bowl to preserve the frosting consistency overall.
  22. Using an offset spatula or a butter knife, frost your cake.
  23. To frost, the cake, add small dollops of the different colored frosting randomly on top of the cake. Make sure to reserve frosting for the sides. Using your spatula or knife, push the frosting towards the edges and partially down the sides of your cake, carefully smoothing and blending as you go. Wipe the spatula or knife clean between colors. You can blend the edges of the different colors, but be careful not to mix the colors too much because your frosting will turn gray.
  24. Follow the same procedure as above to frost the sides of your cake.
  25. Pipe flowers or decorations on your cake if desired.
5 Net Carbs Per Slice
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