Description
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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Ingredients
For the Almond Cake:
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1½ cups all-purpose flour
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½ cup finely ground almonds (almond flour)
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2 tsp baking powder
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¼ tsp salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 tsp almond extract
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½ cup sour cream
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½ cup whole milk
For the Raspberry Filling:
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1½ cups fresh or frozen raspberries
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⅓ cup granulated sugar
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1 tbsp cornstarch
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2 tbsp water
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½ tsp lemon juice
For the Almond Buttercream:
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¾ cup unsalted butter, softened
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2½ cups powdered sugar
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1 tsp almond extract
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2–3 tbsp milk (as needed for consistency)
For Garnish:
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Sliced almonds, lightly toasted
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Fresh raspberries
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Powdered sugar (optional)
Instructions
Step 1: Prepare the Cake Batter
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
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In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
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In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla and almond extracts.
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Stir in sour cream until fully incorporated.
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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.
Notes
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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: American