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Raspberry Almond Cake

5 from 7 votes
Time: 1 hour 30 minutes
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This one layer Raspberry Almond Cake has a soft, moist crumb and is topped with a creamy almond frosting, sliced almonds, and fresh raspberries. You won’t believe how easy and delicious this cake is.

Looking for more raspberry cake recipes? Try my Raspberry Cupcakes or White Chocolate Raspberry Bundt Cake.

Close up of a slice of cake on plate to see tender crumb of the cake, creamy frosting, and plump berries.

This Is The BEST Raspberry Almond Cake Recipe

  • BURSTING WITH FLAVOR- This cake is a beautiful balance of raspberry and almond. With fresh raspberries, pure almond extract, and sliced almonds… there is NO shortage of flavor.
  • IT’S ONE LAYER- This cuts down on prep time, bake time, and decorating time. It is also a great option if you do not want a large, multi layered cake. There is nothing better in my opinion.
  • PERFECT FOR SMALL CELEBRATIONS- This cake is 10 servings, simple to make, and beautifully decorated. This makes it a great dessert option for dinner parties, birthdays, or just because you are craving cake.

If you are craving more almond and raspberry flavored desserts, try these Raspberry and White Chocolate Blondies or these Authentic Italian Rainbow Cookies.

Watch This Quick Video Tutorial Below!

Raspberry Almond Cake Ingredients

This cake has three easy but delicious parts: a moist almond and raspberry cake, creamy almond buttercream, and garnishes. Below is everything you need to know about each ingredient and potential substitutions.

  • Fresh Raspberries: Firm, less ripe raspberries tend to have less moisture and work the best for this cake. It also reduces the amount of moisture in the cake batter.
  • Sliced Almonds: Used to garnish the cake.
  • Flour: This recipe uses all- purpose flour. Use unbleached whenever possible.
  • Almond Flour: I use Bob’s Red Mill, it is not oily and great for baking. Do not confuse almond flour with almond meal, they are not the same thing.
  • Baking Powder: A leavening agent to give the cake a fluffy, stable texture.
  • Salt: Boosts the flavor in both the cake and frosting.
  • Unsalted Butter: Make sure it is softened to room temperature or your batter and frosting will not mix together properly. If you use salted butter omit the added salt.
  • Granulated Sugar: To sweeten the cake. Cane sugar is a good substitute.
  • Eggs: Brought to room temperature.
  • Almond Extract: Always use pure almond extract for the best flavor. Imitation is lacking and typically tastes more like cherry than almond.
  • Vanilla Extract: Again, use pure extract and not imitation.
  • Buttermilk: Brought to room temperature. If you do not have buttermilk, make your own: 1/2 cup of whole milk, remove 1/2 tablespoon of milk and replace it with 1/2 tablespoon of lemon juice or white vinegar. Allow it to sit and sour prior to using. Sour cream, Greek yogurt, or whole milk are great substitutes.
  • Powdered Sugar: Also known as confectioner’s sugar. This adds sweetness to the frosting without being grainy like other sugars.
  • Heavy Whipping Cream: Adds creaminess to the buttercream and helps to achieve a desired consistency. I tend to add more cream because I want the frosting to be thinner.
Ingredients for the cake. Fresh raspberries, unsalted butter, granulated sugar, almond extract, vanilla extract, eggs, all purpose flour, almond flour, baking powder, salt, buttermilk, and sliced almonds.

Equipment Needed:

  • 8 Inch Round Cake Pan prepared with parchment paper and non stick cooking spray.
  • Stand Mixer fitted with the beater and whisk attachments. The beater is used when making the cake and the whisk is used for the frosting. You could also use an electric hand mixer.
  • Cooling Rack
  • Icing Spatula but you can also use a silicone spatula or even a butter knife.
  • Cake Storage Container, this one that I use has a removable tray to easily lift your cake in and out of the container.

How to Make Raspberry Almond Cake

This one layer cake recipe so easy to make. Let me show you with this quick overview, the recipe card below will have completed details.

1. PREHEAT OVEN AND PREP YOUR PAN with parchment paper and non-stick cooking spray. To get the right size parchment circle, tear off a piece big enough to set your cake pan on. Next, trace around your cake pan with a pencil, cut it out with scissors, and place in the bottom of the cake pan (trim as needed).

2. COMBINE THE RASPBERRY ALMOND CAKE. In a bowl whisk together the dry ingredients and set aside. Cream together the butter and sugar, add the eggs, extracts, and combine until smooth. Alternate adding the dry ingredients with the buttermilk. Carefully fold in the fresh raspberries and pour the batter into your prepared baking pan.

3. BAKE the cake until a toothpick test comes out with few crumbs. Immediately run a knife around the perimeter to release the cake from the pan. Allow the cake to cool for 10 minutes before turning it out onto a wire baking rack to cool completely.

4. WHIP TOGETHER THE ALMOND BUTTERCREAM FROSTING. Beat together the butter, salt, and extracts until it has lightened in color. Alternate adding the powdered sugar and heavy whipping cream until incorporated.

5. CONSTRUCT AND DECORATE THE RASPBERRY ALMOND CAKE. Center the cake on a cake plate or serving plate. Spread an even layer of almond frosting over the cake. Top with slivered almonds and more fresh raspberries.


Storing Information

This one layer Almond Raspberry Cake is so much easier to store than a multi layered cake. The best way is in an airtight container or wrapped in plastic wrap. Keep in mind cakes tend to dry out quicker when wrapped in plastic wrap alone. Stored properly at room temperature, the cake is best eaten within 3 days and in the refrigerator up to 7 days.

How to Freeze and Thaw Cake

Freezing cake is super simple to do. Start by freezing the whole cake or cake slices until solid. Then wrap them tightly with plastic wrap and store in an airtight container or in a reusable bag. Don’t forget to write the date on a sticky note and place it with the frozen cake. Frozen cake will last up to 3 months.

To thaw a whole cake place it in the refrigerator overnight. An hour before you plan to serve or eat it set the cake at room temperature to warm up and soften. To thaw frozen cake slices you can leave them at room temperature for an hour or so. I like to microwave mine for 15 seconds (it takes less time).

Slices of cake on plates.

Tips for the BEST Raspberry Almond Cake

This recipe is very to make, but I do have a few tips to make it even better.

  • Use room temperature ingredients ONLY- No matter if you are making the cake batter or frosting, the cold ingredients should be brought to room temperature. This ensures everything will mix together properly and that the cake will bake evenly.
  • Correctly measure your flour- Scooping it straight out of the bag is so terrible for cakes (it will make them dense and chewy). The correct way is to fluff up the flour with a whisk, spoon it into a measuring cup, and level it off with a knife. That’s it!
  • Properly cream together the butter and sugar- For cakes to be fluffy and have the perfect crumb, the butter and sugar needs to be creamed for 3 to 5 minutes. It should become light in color and very smooth.
  • Do not overmix the raspberry and almond cake batter- Stop mixing the batter once the dry ingredients are absorbed. If you continue to mix the batter gluten will build up and you will have a chewy, dense cake.
Raspberry Almond Cake with pink plates and forks on the side.


Need a substitute for fresh raspberries? Frozen raspberries can be used, just make sure they are thawed with as much excess water drained away. Freeze dried raspberries can be used too. For every 1 cup of fresh berries use 1/2 cup of freeze dried raspberries.

Make it a naked cake by leaving off the frosting. Before throwing the cake into the oven, top it with the slivered almonds. Once is has been removed from the oven and completely cooled, add a dusting of powdered sugar.

Make my Raspberry Buttercream Frosting instead of using the Almond Buttercream Frosting. I also have a Not So Sweet Buttercream recipe that is a cream cheese frosting.

Make your cake in other sized pans. This recipe can also make a 2 layer 6 inch round cake, 3 layer 4 inch round cake, an 8×8 rectangle pan, or a 13×9 rectangle pan. Just keep in mind, the height of the cake and baking times may vary.

Close up of cake topped with almond frosting, almond slices, and a pile of fresh raspberries.

Frequently Asked Questions (FAQ’s)

Can I make Raspberry Almond Cake ahead of time?

Yes! This Raspberry Almond Cake is great for preparing before parties and get togethers. You can do one of two things: prepare the ingredients and construct/ decorate later OR fully construct the cake ahead of time. I recommend topping the cake with raspberries right before serving it.

More One Layer Cake Recipes You Might Like:

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Enjoy Entirely, Elizabeth
Close up of a slice of raspberry almond cake on plate to see tender crumb of the cake, creamy frosting, and plump raspberries on top.

Raspberry Almond Cake

Elizabeth Swoish
This Raspberry Almond Cake recipe is one layer of bright raspberry and beautifully delicate almond flavor. It is perfect for small celebrations or just because you want a piece of cake.
5 from 7 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 10 slices
Calories 489 kcal



Raspberry and Almond Cake

  • 1 ½ cups all-purpose flour
  • ½ cup almond flour - from Bob's Red Mill
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter - room temperature
  • ¾ cup granulated sugar
  • 2 eggs - room temperature
  • 1 ½ teaspoon almond extract - from Simply Organic
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk - room temperature
  • 6 ounces raspberries - fresh

Almond Buttercream Frosting

  • 1 cup unsalted butter - room temperature
  • ¼ teaspoon salt
  • 1 ½ teaspoon almond extract - from Simply Organic
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoon heavy whipping cream - cold

Cake Toppings

  • 6 ounces raspberries - fresh
  • ¼ cup sliced almonds


How to Make Raspberry Almond Cake

  • Preheat oven to 350 °F and center your oven rack.
  • Prepare a 8 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking.
    HOW TO MAKE PARCHMENT CIRCLE: Tear off a piece of parchment big enough to set your cake pan on. Next, trace around your cake pan with a pencil, cut it out with scissors, and place in the bottom of the cake pan (trim as needed).
  • In a medium sized bowl, whisk together the all- purpose flour, almond flour, baking powder, and salt. Scoop out a ¼ cup of the dry mixture and toss the berries in it. Set aside both the dry mixture and the coated raspberries.
  • Using a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated sugar until pale in color and fluffy (about 3 to 5 minutes at medium speed). Scrape down bowl with a spatula as needed.
  • Add one egg at a time and beat on medium speed until incorporated (about 1 minute each).
  • Add almond extract and vanilla extract, beat on medium speed until incorporated (about 1 minute).
  • On low speed, alternate adding the dry ingredients and the buttermilk. Between each addition scrape down the bowl. It should go like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.
  • Add the coated fresh raspberries and lightly fold until they are scattered within the batter.
  • Pour raspberry almond cake batter into the prepared cake pan. Smooth it out into an even layer.
    Almond cake batter with folded in fresh raspberries. Batter in prepared cake pan ready to bake.
  • Bake for 40 to 45 minutes until a toothpick inserted into the cake comes out with little to no crumbs.
  • Remove from the oven and immediately run a thin knife around the cake to detach it from the pan.
  • Allow the cake to cool for 10 minutes inside the pan before turning it onto onto a cooling rack to cool completely.
    Baked raspberry and almond cake on a cooling rack cooling.

How to Make Almond Buttercream Frosting

  • Using a stand mixer fitted with a whisk attachment, beat together the room temperature unsalted butter, salt, almond extract, and vanilla extract for 2 to 3 minutes. It should be light in color and smooth.
  • Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute. Scrape down the bowl before adding the remaining powdered sugar.
  • While the buttercream frosting continues to whip together, slowly pour in the heavy whipping cream. Continue to beat on low until it has been incorporated.
    NOTE: If the buttercream frosting is too thick, add an additional ½ tablespoon of heavy whipping cream at a time until desired consistency. If it is too thin, add an additional tablespoon at a time.
  • Using a spatula, fold the Almond Buttercream Frosting by hand a few times to smooth it out and release air bubbles.

Decorating the One Layer Raspberry Almond Cake

  • Place the completely cooled raspberry and almond cake on a serving plate or cake plate.
  • Spread the Almond Buttercream Frosting over the top of the cake until it is in an even layer.
    Raspberry and Almond Cake topped with swirls of almond buttercream frosting. Fresh raspberries and almond slices on the side.
  • Sprinkle the sliced almonds over the frosting and top with more fresh raspberries.
    Raspberry and Almond Cake topped with fresh raspberries and almond slices. Forks and plates on the side, ready for eating.
  • Cut the cake into 10 equal slices and serve. Enjoy Entirely!
    Slices of cake on plates.



Storing Information:

  • at room temperature, in an airtight container, is best eaten within 3 days
  • in the refrigerator, in an airtight container, up to 7 days
  • and in the freezer, wrapped in plastic wrap in an airtight container, up to 3 months (either in individual slices or whole)

Thawing Information:

  • To thaw a whole or partial frozen cake: Place it in the refrigerator overnight (unwrapped but still in an airtight container). Then set the cake at room temperature an hour prior to serving.
  • To thaw frozen cake slices: Unwrap them and either leave at room temperature for an hour or warm it up in the microwave for 15 to 30 seconds.

Make Ahead Information:

  • You can prepare and refrigerate the cake and frosting up to two days in advance. Top with fresh raspberries right before you plan on serving it.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on May 15th, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

7 thoughts on “Raspberry Almond Cake”

  1. 5 stars
    Easy recipe to follow especially with all the great additional notes and instructions. This cake is incredibly delicious and I’m addicted to the frosting! The flavors are very harmonious.

  2. 5 stars
    This raspberry almond cake recipe really boasts a soft and moist texture that leaves me wanting for more. The combination of almond frosting, sliced almonds, and raspberries is a match made in heaven. Trust me, this cake is a must-try!

  3. 5 stars
    This was such a simple, yet delicious, dessert to pull together for company this past weekend. It felt fancy but was so easy!

  4. 5 stars
    I baked this almond cake for a birthday party and it turned out so good! I am not a baker, so I always get intimidated. But, your steps were so easy to follow and the cake was very spongy. Going to make it again.

  5. 5 stars
    I needed an easy cake to make for a birthday and tried your recipe — love that it was one layer, and so easy to make! The flavours from the raspberry and almond were so yummy! Will make it again, thank you!


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