Almond Raspberry Cake

Looking for a dessert that’s sweet, nutty, fruity, and absolutely stunning? This Almond Raspberry Cake checks all the boxes! Moist almond-flavored cake layers are paired with a luscious raspberry filling and finished with a light almond frosting. Whether it’s for a birthday, brunch, or just because—you’ll love how elegant and delicious this cake is.

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Why You’ll Love This Recipe
Naturally Moist – Thanks to ground almonds and sour cream, every bite is tender and rich.
Elegant & Impressive – Looks and tastes like it came from a fancy bakery.
Fresh Flavor – The raspberries add a bright, tangy contrast to the sweet almond cake.
Perfect for Any Occasion – From tea parties to celebrations, it fits any event.
Customizable – Easily swap in different berries or frostings if desired.

Ingredients You’ll Need

For the Almond Cake:

• 1½ cups all-purpose flour
• ½ cup finely ground almonds (almond flour)
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup sour cream
• ½ cup whole milk

For the Raspberry Filling:

• 1½ cups fresh or frozen raspberries
• ⅓ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• ½ tsp lemon juice

For the Almond Buttercream:

• ¾ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 tsp almond extract
• 2–3 tbsp milk (as needed for consistency)

For Garnish:

• Sliced almonds, lightly toasted
• Fresh raspberries
• Powdered sugar (optional)

Tools You’ll Need

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer
• Saucepan
• Rubber spatula
• Wire cooling rack
• Cake stand or serving plate

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla and almond extracts.
6. Stir in sour cream until fully incorporated.
7. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until just combined.

Step 2: Bake the Cakes
8. Divide the batter evenly between the prepared pans.
9. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 3: Make the Raspberry Filling
11. In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice.
12. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
13. Remove from heat and let cool completely before using.

Step 4: Prepare the Buttercream
14. In a large bowl, beat the butter until creamy.
15. Gradually add powdered sugar, ½ cup at a time, mixing on low speed.
16. Add almond extract and milk as needed to reach desired consistency. Beat on high for 2–3 minutes until fluffy.

Step 5: Assemble the Cake
17. Place one cake layer on your serving plate. Spread raspberry filling evenly over the top, stopping ½ inch from the edges.
18. Place the second cake layer on top.
19. Frost the top and sides with almond buttercream using an offset spatula.

Step 6: Garnish & Serve
20. Decorate with toasted almond slices and fresh raspberries.
21. Dust lightly with powdered sugar if desired.
22. Chill for 30 minutes before slicing for clean layers.

Tips for a Perfect Almond Raspberry Cake
Use Room Temperature Ingredients – Ensures even mixing and a tender crumb.
Don’t Overmix – Mix just until the ingredients are combined to avoid a dense cake.
Cool Everything – Let cake layers and raspberry filling cool fully before assembling.
Chill Before Slicing – Makes cutting neat slices much easier.
Toast Almonds – Toasting enhances their nutty flavor and adds a lovely crunch.

Serving Suggestions
Afternoon Tea – A lovely centerpiece alongside a pot of Earl Grey or chamomile tea.
Special Occasions – Perfect for birthdays, anniversaries, or baby showers.
With Ice Cream – Vanilla or raspberry sorbet adds an indulgent touch.
As a Gift – Bake in a box for a sweet homemade present.

How to Store & Reheat

Storing:
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Reheating:
Room Temperature: Best served at room temperature for ideal flavor and texture.
Microwave: Avoid microwaving to preserve frosting texture; let it come to room temp naturally.

Frequently Asked Questions

1. Can I use almond milk instead of whole milk?
   Yes, but the texture may be slightly less rich.
2. Can I make this cake ahead of time?
   Absolutely! Bake the layers and make the filling a day in advance, then assemble the next day.
3. What if I don’t have almond flour?
   You can use all-purpose flour instead, but almond flour adds unique flavor and moisture.
4. Can I use a different fruit?
   Definitely! Try blueberries, strawberries, or blackberries for a fresh twist.

Final Thoughts
This Almond Raspberry Cake is the perfect blend of sweet, tart, and nutty flavors—ideal for any celebration or cozy weekend bake. With its beautiful presentation and delightful taste, it’s a dessert that truly stands out. Whether you’re serving a crowd or just treating yourself, this cake is guaranteed to impress.

Give it a try and let your kitchen be filled with the sweet scent of almonds and berries. Don’t forget to leave a review and share your creation on Pinterest!

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 5g | Carbohydrates: 45g | Fat: 24g | Fiber: 2g | Sodium: 190mg

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