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If you’re looking for a cake that’s both elegant and flavorful, this almond raspberry cake is the perfect choice. With a tender crumb from the almond flour and a delightful burst of fresh raspberries in every bite. this cake is sure to impress. Whether you’re baking for a special occasion or just want to indulge in a slice of heaven, this layer cake delivers on all fronts.
The Chemistry of Almond Raspberry Cake
The combination of almond flour and all-purpose flour gives this cake its tender crumb and moist texture. The almond flour adds richness and flavor, while the all purpose flour provides structure. Using room temperature butter ensures that the batter mixes evenly, creating smooth and creamy cake batter. The addition of buttermilk adds extra moisture and helps the cake stay tender, while the fresh raspberries add natural sweetness and a pop of color.
What is in almond raspberry cake?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Almond Extract
Adds a unique sweet and nutty flavor to your dough.
Almond Flour
Is mildly sweet and adds a certain richness to your baked goods. Almond flour will extend the shelf life of your treat because it adds more fat which helps retain moisture.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Fresh Raspberries
Provide bursts of sweet and tart flavor throughout the cake.
Raspberry Jam
Adds a sweet and tangy layer of flavor between the cake layers.
White Chocolate Chips
Made of milk, sugar and cocoa butter. No actual cocoa solids are used in white chocolate. White chocolate is sweeter than milk or dark chocolate.
Heavy Cream
Adds richness and a smooth consistency to the frosting.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
How do you make an almond raspberry cake?
Cake
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare the pans. Spray two 9-inch round cake pans with non-stick spray and line them with parchment paper.
- Mix the butter and sugar. Add room-temperature butter and granulated sugar to the bowl of a standing mixer. Mix on medium-high speed until combined. Then, turn the mixer up to high and whip for 1-2 minutes until lighter in color and texture.
- Add the wet ingredients. Add the eggs and almond extract to the mixture and stir until combined.
- Add the dry ingredients. On top of the wet ingredients, add the all-purpose flour, almond flour, baking powder, baking soda, and fine sea salt. Mix for about 30 seconds on low speed until just combined.
- Add the buttermilk and mix until the batter is smooth and fully combined.
- Gently fold in the fresh raspberries using a rubber spatula.
- Bake the cake. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes until the cakes are golden brown and a cake tester inserted into the center comes out with a few moist crumbs.
- Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- Melt the chocolate. In a microwave-safe bowl, melt the white chocolate chips with heavy whipping cream in 30-second intervals, stirring between each until smooth. This should take about 1.5 minutes.
- Mix the frosting. In the bowl of a standing mixer, beat the unsalted butter until softened. Add the powdered sugar and mix until combined. Then, add the melted chocolate and whip on high until the frosting is light and fluffy.
Assemble
- Layer the cake. Place the first cake layer on a cake stand or platter. Spread a thick layer of frosting over the top, then use the back of a spoon to carve a circle in the frosting and fill it with raspberry jam.
- Add the second layer. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Decorate. Decorate the cake with sliced almonds around the edges for a finishing touch.
- Serve. If not serving immediately, refrigerate the cake. Bring the cake to room temperature about 1 hour before serving for best results.
How to Store an Almond Raspberry Cake
Store the almond raspberry cake in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, bring the cake to room temperature before serving.
You can prepare the cake layers and frosting a day ahead and assemble the cake the next day. This allows the flavors to meld together beautifully.
Serving Suggestions
The almond raspberry cake is perfect for baby showers, birthday parties, or any special occasion. Serve with fresh berries or a whipped cream dollop for an extra indulgence.
Recommended Products
Why make almond raspberry cake?
This almond raspberry cake is ideal for any special occasion or celebration. Whether it’s a baby shower, birthday, or just a craving for something sweet, this cake will be a hit. It’s also a wonderful choice for spring and summer gatherings when fresh raspberries are in season.
This fluffy raspberry almond cake combines the rich almond flour with the tart sweetness of raspberry filling, creating a moist cake that’s perfect for any celebration. The white chocolate frosting adds a decadent touch, while the sliced almonds provide a delightful crunch. This cake is easy to make with simple ingredients and is sure to receive rave reviews form anyone who tries it.
Enjoy making this delightful and delicious almond raspberry cake. With its rich flavors and perfect texture, this cake is sure to become a favorite in your household!
FAQs
Can I use almond meal instead of almond flour?
Yes, you can use almond meal instead of almond flour. However, almond flour is finer and will make your cake more delicate. An almond meal may result in a slightly coarser crumb.
How do I prevent my raspberries from sinking to the bottom of the cake?
To prevent fresh raspberries from sinking, lightly coat them in a small amount of all purpose flour before folding them into the cake batter. This helps them stay suspended in the batter as the cake bakes.
Can I use a different type of frosting?
Absolutely! While this recipe uses white chocolate frosting, you can also use cream cheese frosting for a tangy contrast, or a raspberry buttercream for an extra punch of raspberry flavor.
How do I store the cake for the best results?
Store the cake in an airtight container in the refrigerator for up to 3 days. To enjoy the cake at its best, let it come to room temperature before serving.
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Almond Raspberry Cake Recipe
Ingredients
Cake
- 1 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 eggs
- 1 tsp almond extract
- 1 3/4 cup all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk
- 1 cup raspberries
Filling
- 1 cup raspberry jam
Frosting
- 6 ounces white chocolate chips
- 1/4 cup heavy whipping cream
- 2 cups unsalted butter
- 6 cups powdered sugar
Instructions
Cake
- Preheat your oven to 350 degrees
- Prepare two 9 inch cake pans by spraying them with non-stick spray and lining with parchment paper
- In a standing mixer, add the room-temperature butter and granulated sugar. Mix until combined. Turn the mixer up once combined to high and whip for 1-2 minutes until lighter in color and texture.
- Add the eggs and almond extract and stir until combined
- Add the all-purpose flour, almond flour, baking powder, baking soda and salt on top. Mix for about 30 seconds.
- Add the buttermilk and mix until all combined.
- Carefully fold in the fresh raspberries
- Pour evenly into the two cake pan.
- Bake for 25-30 minutes. Remove when done and let them cool down in the pan.
Frosting
- In a microwave safe bowl, add the chocolate chips and white chocolate chips—microwave for 30 seconds at a time, mixing well between each heating. Continue cooking in 30-second intervals until the chocolate is fully melted. It should only take 1.5 minutes.
- In the bowl of a standing mixer, add the butter and mix until softened
- Add the powdered sugar and mix until combined
- Add the melted chocolate to the bowl and whip until the frosting is light and fluffy.
Assemble
- Take the first cooled cake layer and cover it with frosting. Then, using the back of a spoon, carve a circle in the frosting and pour the jam inside.
- Place the second layer on top, cover in entire cake in frosting.
- Optional: decorate with thin sliced almonds
- Serve! Make sure to refrigerate the cake if not serving immediately. The cake is best served at room temperature, so remove the cake from the fridge about 1 hour before enjoying.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Meg Taylor
Everything Madi makes is pure gold, but this one is top notch! The perfect blend of almond and raspberry!
Madison Reid
Thank you! I am so glad you enjoyed it.
Erin Nelson
I love this cake! It is so light and refreshing. Watch out you might eat the entire thing! I love the balance of the almond and the raspberry. The perfect cake for spring/summer!!
Madison Reid
I am so glad you liked it! Thanks for taking the time to rate and review my recipe.