If you’ve ever dreamt of a cake that combines the nutty richness of almonds with the sweet tartness of fresh raspberries, then this Raspberry Almond Cake is about to become your new favorite dessert. Light, tender, and absolutely packed with flavor, this cake is perfect for everything from birthdays and brunches to a simple afternoon treat.
As someone who has always had a soft spot for almonds and berries, I knew I needed to create a cake that would marry these two ingredients in the most delicious way possible. And after a few test runs (trust me, there were plenty), I’m proud to say that this cake delivers on all fronts: flavor, texture, and elegance.
The cake itself is wonderfully moist and fluffy, thanks to the combination of almond meal and flour, while the fresh raspberries offer the perfect burst of tartness that cuts through the richness of the cake. And of course, it wouldn’t be a cake without a little almond extract to add that signature nutty aroma that ties it all together.
This Raspberry Almond Cake isn’t just a treat for your tastebuds, but it’s also a visual delight, perfect for serving at any gathering. Whether you’re preparing it for a special occasion or simply treating yourself, this cake is sure to impress.
Reasons You Will Love This Raspberry Almond Cake
- Perfect balance of flavors: The tartness of the fresh raspberries complements the nutty richness of the almonds, creating a symphony of flavors.
- Simple to make: You don’t need any fancy ingredients to create this showstopper cake – just a few pantry staples and fresh raspberries.
- Tender crumb: The almond meal and flour blend together perfectly to make a soft, light, and incredibly moist cake.
- Elegant presentation: With its golden crust, scattered raspberries, and flaked almonds, this cake looks as good as it tastes.
- Versatile: Whether you’re serving it for breakfast, an afternoon tea, or a celebratory dessert, this cake fits any occasion.
Equipment Needed
Before you get started, here’s a list of the equipment you’ll need to bake this delicious cake:
- Mixing Bowl: For combining the wet and dry ingredients.
- Electric Mixer: To cream the butter and sugar, and to mix the batter smoothly.
- 8-inch Round Cake Pan: For baking the cake layers.
- Parchment Paper: To line the cake pan and prevent sticking.
- Cooling Rack: For cooling the cake after baking.
- Offset Spatula: To spread the batter evenly and decorate with icing sugar.
Ingredients
Here’s what you’ll need to make this flavorful Raspberry Almond Cake:
For the Cake:
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 175 grams (1 and 1/4 cups) plain flour or all-purpose flour
- 75 grams (3/4 cup) almond meal or ground almonds
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 180 ml (3/4 cup) full fat or whole milk
- 125 grams (1 cup) fresh raspberries
- 30 grams (1/3 cup) flaked almonds
For Serving:
- Icing sugar or powdered sugar (optional)
Raspberry Almond Cake
Now that we have all the ingredients and tools ready, it’s time to dive into the baking process. The best part about this Raspberry Almond Cake is how straightforward the steps are. Let’s break it down and get that delicious cake into your oven!
Step 1: Preheat the Oven and Prepare the Cake Pan
Preheat your oven to 350°F (180°C) for a standard oven or 320°F (160°C) if you’re using a fan-forced oven. While the oven is heating, grease and line an 8-inch round cake pan with parchment paper. This will ensure that the cake comes out smoothly after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat together the unsalted butter and caster sugar (or granulated sugar) until the mixture becomes light and creamy. This should take about 1-2 minutes on medium speed. It’s essential to cream the butter and sugar together well, as this helps to create a light and airy texture for the cake.
Step 3: Add Eggs and Extracts
Next, add the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and almond extract to the mixture, and beat briefly to combine. The mixture may appear a little lumpy, and that’s perfectly fine! Don’t worry about it at this stage.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the plain flour (or all-purpose flour), almond meal (or ground almonds), baking powder, and salt. Make sure they’re well combined to ensure an even distribution in the batter.
Step 5: Add Dry Ingredients and Milk to Wet Mixture
Now, we’ll add the dry ingredients to the wet ingredients. With the mixer running on low speed, add about a third of the dry ingredients to the creamed butter mixture. Then, pour in half of the milk, mixing it in slowly. Continue alternating between adding more dry ingredients and the remaining milk, ending with the last third of the dry ingredients. Mix until everything is just combined, being careful not to overmix.
Step 6: Fold in Raspberries
Gently fold about 3/4 cup of fresh raspberries into the batter. I recommend tearing the raspberries in half to make them easier to incorporate and to prevent them from sinking to the bottom of the cake. Be gentle when folding to keep the batter airy and light.
Step 7: Transfer to the Cake Pan and Top with Raspberries and Almonds
Pour the batter into the prepared cake pan. Smooth the top with a spatula to make it even. Press the remaining whole raspberries gently on top of the batter, and sprinkle with flaked almonds for added texture and flavor.
Step 8: Bake
Place the cake in the preheated oven and bake for approximately 40 minutes. Keep an eye on it after the 35-minute mark, and insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is ready! If not, give it a few more minutes and check again.
Step 9: Cool the Cake
Once the cake is done baking, allow it to cool in the pan for 10 minutes. This helps it firm up a bit before transferring it to a wire rack. After 10 minutes, gently turn the cake out of the pan and let it cool completely on the wire rack.
Frosting and Assembling the Raspberry Almond Cake
Now that our Raspberry Almond Cake is fully baked and cooled, we move on to the final steps of frosting and assembling the cake. This is where we make it look as good as it tastes!
Step 1: Dust with Icing Sugar
For a light and elegant touch, you can lightly dust the top of your cooled cake with icing sugar (or powdered sugar). This will give the cake a clean and polished look, and it enhances the overall presentation. If you prefer a more rustic look, you can skip this step.
Step 2: Serving the Cake
Since the cake itself is full of flavor and texture, you might want to keep the frosting minimal. This cake is already delicious with the raspberries and almond flavor, but if you’d like to add a little extra indulgence, you can serve it with a dollop of whipped cream on top or alongside. This adds a creamy contrast to the cake’s dense texture.
For a more elaborate version, you could also frost the entire cake with a light vanilla buttercream or cream cheese frosting to give it an extra layer of richness and flavor. If you’re using frosting, make sure to smooth it evenly over the top and sides of the cake. If you prefer to keep things simple, I recommend serving it just as it is, with a touch of icing sugar to bring out the vibrant raspberries on top.
Step 3: Garnishing
To finish off your Raspberry Almond Cake, garnish it with whole raspberries on top, along with extra flaked almonds if desired. The raspberries add a burst of color and freshness, while the almonds provide a beautiful contrast in texture. If you prefer a touch of elegance, consider adding a few edible flowers or leaves around the base for a beautiful presentation.
Step 4: Slice and Serve
Once your cake is fully assembled and decorated, it’s time to slice and serve! This cake pairs beautifully with a cup of tea, coffee, or a refreshing lemonade. The almond meal creates a moist, tender crumb, while the raspberries bring a tartness that balances the sweetness perfectly. Every bite is an explosion of flavor and texture, from the nutty almond base to the juicy raspberry pockets.
Tips and Tricks for the Perfect Raspberry Almond Cake:
- Storage: If you happen to have leftovers, store the cake in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream or frosting, store the cake in the fridge.
- Freezing: You can freeze the unassembled cake layers for up to 1 month. Once fully cooled, wrap each layer tightly in plastic wrap and aluminum foil before freezing. When ready to enjoy, thaw at room temperature and then proceed with frosting and serving.
- Flour Variations: If you don’t have almond meal on hand, you can use blanched almond flour or substitute with a bit of extra flour, though almond meal adds the best texture for this recipe.
- Frozen Raspberries: If fresh raspberries aren’t available, frozen raspberries work just as well. Just make sure to toss them in a bit of flour before adding them to the batter, as this prevents them from sinking to the bottom of the cake.
And there you have it – a stunning Raspberry Almond Cake that’s perfect for any occasion. Its moist, tender crumb, combined with the vibrant raspberry bursts and delicate almond flavor, makes it a memorable dessert.
Why You Will Love This Raspberry Almond Cake
This Raspberry Almond Cake is not only delicious but also incredibly versatile, making it the perfect dessert for any occasion. Whether you’re hosting a special celebration or simply indulging in a sweet treat, this cake will undoubtedly become a favorite. Here’s why you’ll love it:
1. Perfect Balance of Flavors
The combination of almonds and raspberries creates a perfect balance of flavors. The almond meal adds a rich, nutty depth, while the fresh raspberries provide a tart contrast, creating a harmonious sweetness that everyone will adore. It’s not too heavy, and it’s not overly sweet – just the right amount of flavor in every bite!
2. Moist and Tender Texture
Thanks to the almond meal and buttermilk, this cake has an incredibly moist and tender texture. The crumb is light yet dense enough to hold up to the frosting and any toppings you decide to add. Each slice is perfectly soft, making it a joy to eat.
3. Simple Ingredients with Big Flavor
Made with basic ingredients you likely already have in your pantry, this cake is deceptively simple. The vanilla extract, almond extract, and buttermilk come together to elevate the flavors, and the raspberries add freshness that keeps it vibrant.
4. Perfect for Any Celebration
Whether you’re celebrating a birthday, hosting a tea party, or simply enjoying a weekend treat, this Raspberry Almond Cake is versatile enough for any event. Its elegant presentation and stunning flavor make it perfect for a special occasion, while its simplicity means you can bake it on a whim for a cozy afternoon snack.
5. Easy to Customize
Not a fan of almond flavor? No problem! You can easily replace the almond extract with extra vanilla extract for a more straightforward flavor profile. You can also play around with the frosting – try a lemon glaze, cream cheese frosting, or whipped cream to complement the raspberries. The options are endless!
Final Thoughts
This Raspberry Almond Cake has it all: a delightful combination of flavors, a soft and moist texture, and a perfect balance of sweetness and tartness. Whether you enjoy it with a light dusting of icing sugar or top it with whipped cream, it’s a cake that’s sure to impress.
The best part? It’s not overly complicated to make, and you can even make it ahead of time to ease the stress on the big day. With fresh raspberries and almond meal bringing a touch of elegance, this cake will have your guests asking for seconds!
