This Is The BEST Raspberry Almond Cake Recipe
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.
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.
6. CUT INTO 10 SLICES AND SERVE!
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).
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.
Variations:
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.
Frequently Asked Questions (FAQ’s)
More One Layer Cake Recipes You Might Like:
Raspberry Almond Cake
EQUIPMENT
- 8 inch round cake pan - I recommend using Fat Daddio's aluminum pans
- stand mixer - with beater and whisk attachments, I use this KitchenAid
- wire cooling rack - stainless steel nonstick
- icing spatula - offset, or use a silicone spatula or butter knife
- cake storage container - I use this one for easy lifting
INGREDIENTS
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
INSTRUCTIONS
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.
- 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.
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.
- Sprinkle the sliced almonds over the frosting and top with more fresh raspberries.
- Cut the cake into 10 equal slices and serve. Enjoy Entirely!
VIDEO
RECIPE NOTES
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.
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.
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!
This cake was so moist and fluffy! Raspberry and almond was the perfect combination.
I loved how easy it was to make. Simple but delicious. This is what I needed. Thanks x
This was such a simple, yet delicious, dessert to pull together for company this past weekend. It felt fancy but was so easy!
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.
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!