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This almond raspberry cake is a tender and aromatic treat that combines nutty almonds with a burst of raspberry flavor in each creamy bite. It has become my go-to recipe for spring gatherings and cozy family teas when I want something elegant but not too fussy.
When I first served this cake for my grandma’s birthday, everyone asked for seconds and wanted the recipe. Now it is the most requested treat for birthdays in my house.
Ingredients
- Butter: At room temperature creates a tender crumb look for a creamy consistency and pale yellow color
- Granulated sugar: Gives structure and essential sweetness
- Large eggs: Bind the cake and add richness always use fresh eggs for best lift
- All purpose flour: Forms the cake base sift for a soft texture
- Almond flour: Brings delicate flavor and keeps the crumb moist choose finely ground almond flour for best result
- Baking powder and baking soda: Ensure a light rise check freshness for proper leavening
- Salt: Enhances flavor
- Sour cream: Creates incredible moisture and soft texture use full fat for a richer cake
- Vegetable oil: Adds moisture and keeps the cake fresh longer
- Vanilla extract: Boosts sweet aroma opt for pure vanilla if you can
- Almond extract: Intensifies almond flavor and gives bakery style depth
- Freeze dried raspberry powder: Infuses bold fruit flavor and natural color in the buttercream
- Powdered sugar: Provides a silky smooth sweet base for frosting be sure to sift
- Whole milk: Loosens and softens the buttercream choose whole milk for richness
Instructions
- Prepare the Cake Pan and Oven:
- Preheat your oven to 170°C using conventional mode. Line a 20 by 20 centimeter baking pan with parchment paper so the cake will release cleanly.
- Combine Dry Ingredients:
- Sift your all purpose flour almond flour baking powder baking soda and salt together into a bowl. This ensures everything is light and lump free so the cake bakes evenly.
- Cream Butter and Sugar:
- Using a stand mixer with paddle attachment beat the butter and granulated sugar on high speed for three minutes. The mixture will look pale and fluffy building a tender crumb for your cake.
- Add Eggs:
- Crack in the eggs one at a time beating after each addition until incorporated. Scrape down the bowl so everything mixes thoroughly and the batter stays smooth.
- Blend in Dry and Wet Ingredients:
- With mixer on low add the flour mixture slowly until just blended. Add in the sour cream vegetable oil vanilla extract and almond extract mixing until the batter looks uniform but do not overmix or your cake can turn dense.
- Fold and Bake:
- Switch to a rubber spatula and gently fold the batter from bottom to top to ensure no flour pockets are hidden. Pour the batter into your lined pan spreading evenly. Bake for twenty eight to thirty minutes or until a tester in the center comes out clean.
- Cool the Cake:
- After baking cool the cake in the pan on a rack for ten minutes. Then lift it out with the parchment and let it finish cooling completely.
- Prepare Raspberry Buttercream:
- If needed blend freeze dried raspberries into fine powder for a consistent color and flavor. Sift together the raspberry powder with powdered sugar to keep the buttercream smooth and lump free.
- Cream the Butter:
- Beat room temperature butter with your mixer on medium high speed for four minutes scraping halfway through. This makes the butter extra fluffy and spreadable.
- Mix in Flavorings:
- Gradually add the sifted powdered sugar and raspberry powder along with vanilla extract and milk in two parts whipping on medium speed. Once all ingredients are incorporated beat two more minutes until the buttercream is pale pink and creamy smooth.
- Frost the Cake:
- Once the cake is fully cool spread an even layer of raspberry buttercream all over. Slice and serve or chill for later.
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My favorite part is the fragrance from the almond extract as the cake bakes. My kids love licking the raspberry buttercream bowl while the cake cools and it often makes for the sweetest family moment in our kitchen.
How to Store
Wrap the cake tightly in plastic and refrigerate for up to four days to keep the buttercream firm and flavors fresh. Bring slices to room temperature before serving for best texture. If storing unfrosted you can keep the cake covered at room temperature for up to two days.
Best Ingredient Swaps
No almond flour Grind blanched whole almonds in a food processor until very fine. If you do not have sour cream you can use full fat Greek yogurt without losing moisture. Any mild vegetable oil will work in place of canola.
Perfect Serving Pairings
This cake is perfect with afternoon tea or coffee especially a nutty oolong or light roast brew. To make it extra festive sprinkle chopped toasted almonds over the top or dot with fresh raspberries. For a party serve with lightly sweetened whipped cream and extra berries on the side.
A Little Almond Cake History
Almond cakes are traditional in many European cuisines and often mark celebrations and special occasions. The use of raspberry in the frosting adds a modern twist I often see in French and Nordic bakeries. This cake feels timeless but with a little modern flair.
Seasonal Adaptations
Bake with fresh berries folded into the batter for a summery spin In winter add a few drops of orange zest for brightness Double the recipe and layer for a show stopping celebration cake
Success Stories
Many readers have shared that this cake works even for beginner bakers. One friend said her kids were able to help with every step and proud of their bakery worthy result. Sharing a slice over coffee has become our Sunday ritual.
Freezer Friendly Tip
To freeze bake the cake and cool as directed. Wrap tightly in two layers of plastic then foil and freeze for up to two months. Thaw overnight in the fridge and frost fresh for a make ahead dessert that tastes like you just baked it.
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With a little care this almond raspberry cake brings bakery flavor and joy to any gathering. The pretty pink buttercream is always the first to disappear at our table.
Frequently Asked Questions
- → How do I keep the almond cake moist?
Combine sour cream and vegetable oil for a moist texture, and avoid overmixing the batter to retain tenderness.
- → Can I use fresh raspberries instead of freeze-dried?
Freeze-dried raspberry powder is preferred for the buttercream to avoid excess moisture and maintain smoothness.
- → What is the ideal baking time and temperature?
Bake at 170ºC for 28–30 minutes, or until a cake tester comes out clean from the center.
- → Is it possible to prepare the cake in advance?
Yes, bake and cool the cake ahead of time. Store well-wrapped and frost on the serving day for best freshness.
- → Can I substitute almond extract?
If desired, adjust the almond extract or use only vanilla for a subtler nutty aroma and flavor.