Delicious & Easy Raspberry Almond Cake: Your Ultimate Guide to a Perfect Summer Dessert
Jump to Recipe
This post may contain affiliate links.
Indulge in the delightful flavors of summer with this incredible Raspberry Almond Cake. This recipe masterfully combines the vibrant tang of fresh raspberries with the rich, nutty aroma of almonds, all nestled in a wonderfully moist and tender vanilla-almond cake. Crowned with a generous layer of glistening fresh raspberries and a sprinkle of crunchy almond flakes, this cake is not just a dessert; it’s a celebration of seasonal goodness.
Its effortless preparation makes it an ideal choice for any occasion – from casual family gatherings to elegant garden parties. Imagine a slice of this fluffy almond cake, bursting with juicy raspberries, making every bite a memorable experience. It’s the quintessential treat for those sunny spring and warm summer days, perfect for birthdays, baby showers, or simply as a comforting end to any meal.
The texture of this almond cake is truly exceptional – incredibly soft, light, and fluffy, creating a perfect canvas for the bright raspberries. Raspberry season is often heralded as one of the best times for baking, and this cake truly highlights why. The combination of sweet almond flavor with the slight tartness of the raspberries creates a harmonious balance that is simply irresistible. Each forkful offers a delightful contrast of moist cake, juicy fruit, and the satisfying crunch of toasted almond flakes, promising a truly enjoyable dessert experience every time.
Looking for more delightful cake creations? Be sure to explore our other beloved recipes, including the heartwarming Strawberry Crumble Cake, the decadent Chocolate Ganache Cake, and the zesty Lemon Pistachio Cake. Each offers a unique flavor profile to satisfy any sweet craving.
WHY THIS RASPBERRY ALMOND CAKE RECIPE IS A MUST-TRY
- Bursting with Fresh Raspberries: This cake is generously adorned with a luscious layer of raspberries, infusing every bite with an unmistakable summery flavor. The berries bake into the cake, releasing their juices and creating pockets of sweet-tart delight that perfectly complement the almond base. Whether fresh or frozen (without thawing), these vibrant berries are the star, bringing brightness, moisture, and a beautiful visual appeal to the cake. Their natural tartness cuts through the richness of the cake, creating a beautifully balanced flavor profile.
- Effortlessly Soft Almond Cake: Prepare to be amazed by how simple it is to achieve such a soft, fluffy, and incredibly moist almond cake. The recipe is designed for ease, ensuring that even novice bakers can create a professional-tasting dessert. The delicate hint of vanilla combined with the robust, nutty almond flavor in the cake batter creates a truly irresistible foundation that’s both comforting and elegant. The use of almond flour contributes significantly to this tender crumb.
- Irresistible Almond Flake Topping: The cake is crowned with a generous scattering of crunchy sliced almond flakes, which toast beautifully in the oven. This topping provides a delightful textural contrast to the tender cake and juicy raspberries, adding an extra layer of nutty flavor. A light dusting of powdered sugar after baking adds a final touch of elegance and sweetness, making each slice not just delicious but also a feast for the eyes. The slight crunch elevates the entire experience.
KEY INGREDIENTS FOR YOUR RASPBERRY ALMOND CAKE
Understanding the role of each ingredient is key to baking a perfect cake. Below are some essential notes on the main components of this delightful recipe, along with tips for optimal results. For a complete list of ingredients with precise measurements, please refer to the recipe card located further down the page.
- Unsalted Butter: Using room temperature butter is crucial for achieving a smooth, well-emulsified batter. It creams with granulated sugar more effectively, incorporating air that contributes significantly to the cake’s light and fluffy texture. Always take your butter out of the fridge 1-2 hours before you plan to bake, adjusting the time based on how warm your kitchen is. Softened butter should yield slightly when pressed but not be oily.
- Large Eggs: Similar to butter, allowing your eggs to come to room temperature before baking is vital. Room temperature eggs integrate better into the batter, preventing curdling and ensuring a uniform, smooth consistency. They add moisture, provide essential structure, and contribute to the overall richness of the cake. Let them sit on the counter for at least 30 minutes, or warm them quickly in a bowl of warm water for 5-10 minutes.
- Sour Cream: This unsung hero is what gives our almond cake its incredible moistness and tender crumb. The acidity in sour cream reacts with the baking powder, contributing to a lighter, airier texture, while its fat content adds a wonderful richness that prevents the cake from drying out. I highly recommend using full-fat sour cream (around 18% fat content) for the best results in terms of both texture and flavor. Measure it out and let it come to room temperature 1-2 hours before baking, just like the butter.
- Raspberries: The star fruit of this recipe! Both fresh and frozen raspberries can be used, offering excellent flexibility based on availability. However, fresh raspberries tend to hold their shape better and provide a burst of vivid flavor and color. If using frozen raspberries, there’s no need to thaw them; simply toss them in a tablespoon of flour before adding to the batter. This small trick helps prevent them from sinking to the bottom of the cake and ensures even distribution.
- Almond Flour: This ingredient is a game-changer for the cake’s texture and flavor profile. Almond flour imparts an incredibly soft, delicate crumb and enhances the delicious nutty almond taste throughout the cake. It makes the cake richer and more sophisticated than an all-purpose flour cake alone. Ensure you’re using finely ground almond flour, not coarser almond meal, for the best results.
- Almond Extract: To truly amplify that signature almond flavor, a touch of pure almond extract is essential. It provides a concentrated boost, ensuring the almond notes are prominent and fragrant without overpowering the delicate raspberry essence. Use sparingly, as a little goes a long way, but it makes a noticeable difference in depth of flavor.
- Pure Vanilla Extract: A classic in almost any baking recipe, vanilla extract complements both the almond and raspberry flavors beautifully, adding a layer of warmth, sweetness, and complexity. Choose a good quality pure vanilla extract for the best, most authentic flavor.
- Granulated Sugar: Beyond sweetness, sugar plays a vital role in tenderizing the cake by interfering with gluten development. It also assists in the creaming process with butter, which creates air pockets for a lighter texture.
- All-Purpose Flour: This forms the primary structural component of the cake. Sifting it with other dry ingredients ensures an even distribution and prevents any lumps from forming in your final batter, contributing to a smoother texture.
- Baking Powder & Salt: Baking powder is our essential chemical leavening agent, responsible for creating lift and a fluffy, airy texture in the cake. Salt, often overlooked, is crucial for balancing the sweetness and enhancing all the other wonderful flavors in the cake, making them pop.
- Vegetable Oil: A small amount of neutral vegetable oil (like canola or sunflower oil) adds additional moisture and helps keep the cake tender over several days, ensuring it remains soft and delicious.
STEP-BY-STEP INSTRUCTIONS: BAKING YOUR PERFECT RASPBERRY ALMOND CAKE
Creating this delicious Raspberry Almond Cake is a straightforward process, but having the right tools will make it even easier and more enjoyable. You’ll definitely need an electric mixer – either a reliable stand mixer with a paddle attachment or a versatile electric hand mixer will work perfectly. Additionally, prepare a 23 cm (9-inch) springform pan, ensuring the bottom is neatly lined with baking paper (parchment paper) to prevent sticking and make for easy release.
For the precise quantities of each ingredient, please consult the comprehensive recipe card below this section.
Pre-Baking Preparation: Before you begin any mixing, preheat your oven to 170ºC/340ºF (for a conventional oven). While the oven heats, prepare your 23 cm (9-inch) springform pan by lightly greasing its sides and lining the bottom with a perfectly cut round of parchment paper. This meticulous preparation ensures your cake releases cleanly and beautifully after baking.
STEP 1: Combine Dry Ingredients & Cream Butter and Sugar. In a medium bowl, thoroughly sift together the all-purpose flour, almond flour, baking powder, and salt. This step is crucial as it removes any lumps and aerates the flours, leading to a lighter, more uniform cake texture. Once sifted and gently whisked, set this dry mixture aside. In a large mixing bowl (either your stand mixer bowl or one suitable for a hand mixer), add the softened, room-temperature butter and granulated sugar. Cream these together on high speed for approximately 3 minutes until the mixture becomes visibly light, fluffy, and pale in color. This creaming process effectively incorporates air, which is fundamental for the cake’s tender and airy texture.
STEP 2: Incorporate Eggs and First Half of Dry Ingredients. Add the room-temperature eggs to the butter and sugar mixture, one at a time. After each egg, mix on low speed just until it is fully combined into the batter, ensuring there are no visible streaks of egg. Remember to scrape down the sides of the bowl as needed to guarantee everything is well-incorporated and the batter is homogeneous. Next, gradually add half of the previously sifted dry ingredients to the wet mixture. Mix on low speed, again, only until the flour mixture is just combined and no dry pockets remain. It’s important to avoid overmixing at this stage, as excessive mixing can develop gluten, resulting in a tougher, less tender cake.
STEP 3: Add Wet Ingredients and Remaining Dry Ingredients. Now, introduce the room-temperature sour cream, vegetable oil, almond extract, and pure vanilla extract to the batter. Mix these on low speed until they are just combined and fully integrated into the mixture. The sour cream is key here, contributing significantly to the cake’s ultimate moisture and tender texture. After these wet ingredients are incorporated, add the remaining half of the dry ingredients. Mix on low speed once more, only until the flour streaks disappear and the batter is smooth. To ensure all ingredients are thoroughly combined without any risk of overmixing, use a rubber spatula to give the batter a final, gentle fold by hand, carefully scraping the bottom and sides of the bowl.
STEP 4: Prepare for Baking & Bake. Carefully pour the finished cake batter into your prepared springform pan. Use your spatula to gently spread and even out the batter across the bottom of the pan, ensuring a level surface for baking. Next, arrange the fresh (or unt-thawed frozen) raspberries evenly over the top of the batter, pressing them down ever so slightly into the surface. Sprinkle the sliced almond flakes generously over the raspberries, creating a beautiful and wonderfully crunchy topping that will toast in the oven. Transfer the pan to your preheated oven and bake for approximately 45-50 minutes. To test for doneness, insert a cake tester or a clean wooden toothpick into the very center of the cake; if it comes out clean, your cake is perfectly baked and ready. If there are wet crumbs, continue baking in 5-minute increments until clean.
STEP 5: Cooling and Serving. Once baked, carefully remove the cake from the oven and immediately place the entire springform pan on a wire cooling rack. Allow it to cool in the pan for about 10 minutes. This crucial resting period allows the cake to set and firm up before it’s handled, preventing it from breaking. After 10 minutes, gently release the springform pan’s sides and carefully remove the cake, allowing it to cool down completely on the wire rack. Cooling entirely is important for achieving the best texture and preventing condensation. Once thoroughly cooled and ready to impress, dust generously with powdered sugar for a lovely, elegant finish. Slice and serve your magnificent homemade Raspberry Almond Cake!
EXPERT BAKING TIPS FOR THE PERFECT RASPBERRY ALMOND CAKE
- Accuracy with a Kitchen Scale: For baking, precision is paramount, and measuring ingredients by weight (grams) is far more accurate and consistent than by volume (cups). My recipes default to grams because it eliminates inconsistencies that can arise from how ingredients are scooped or packed. Investing in a simple digital kitchen scale can significantly improve your baking results, ensuring your cakes turn out perfectly consistent and delicious every single time, just as intended.
- Avoid Overmixing the Batter: This is a golden rule in cake baking. Once the wet and dry ingredients are introduced, mix only until just combined – meaning, as soon as no dry streaks of flour are visible, stop mixing. Overmixing develops gluten in the flour, which can lead to a tough, dense, and chewy cake rather than the desired soft, tender crumb. A great final step is to use a rubber spatula to give the batter one last gentle fold by hand, scraping the bottom and sides of the bowl to catch any hidden unmixed pockets without overworking the batter.
- The Right Baking Pan Makes a Difference: The type of baking pan you use can significantly impact your cake’s texture and color. For the best possible result – a cake with a soft, evenly baked crumb and a lighter crust – I highly recommend using an aluminum baking pan. These lighter-colored pans reflect heat away from the cake, allowing it to bake more gently and consistently. Avoid dark-colored pans, which absorb more heat and can cause the cake to bake faster, resulting in a darker, potentially drier crust. Always grease your pan thoroughly and line the bottom with parchment paper for easy release.
- Room Temperature Ingredients are Key: This tip cannot be stressed enough! Ensure your butter, eggs, and sour cream are all at room temperature before you begin mixing. Room temperature ingredients emulsify much better, creating a smoother, more homogenous batter that traps air more effectively during the creaming process. This leads to a higher rise and a significantly lighter, more tender, and uniform cake. Plan ahead by taking them out of the refrigerator 1-2 hours before you start baking to allow them to warm up naturally.
- Don’t Rush the Cooling Process: It’s tempting to dive into a warm cake right out of the oven, but allowing it to cool properly is absolutely crucial for its structural integrity and final texture. Cooling on a wire rack allows air to circulate around all sides, preventing condensation (which can make the bottom soggy) and ensuring the cake finishes setting internally. Removing it from the pan too soon can cause it to break, crumble, or collapse. Let it cool completely before dusting with powdered sugar and slicing for the best possible experience and cleanest cuts.
- Prepare Your Pan Properly: A well-prepared pan is your best friend for a stress-free cake removal. Always grease the bottom and sides of your springform pan with butter or baking spray. Then, line the bottom with a circle of parchment paper. For extra security, you can lightly flour the greased sides (after greasing) before pouring in the batter. This combination virtually guarantees that your beautiful cake will release perfectly.
FREQUENTLY ASKED QUESTIONS ABOUT RASPBERRY ALMOND CAKE
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Greek yogurt offers a similar tang and rich creaminess that will contribute wonderfully to the cake’s moist texture and delicate crumb. Ensure you’re using full-fat Greek yogurt for the best results in terms of moisture and flavor; low-fat or fat-free versions may alter the cake’s richness and texture slightly.
Indeed they can! This Raspberry Almond Cake recipe is wonderfully versatile, allowing for delicious variations. While raspberries offer a unique sweet-tart flavor, you can certainly experiment with other fresh or frozen fruits. Blueberries or blackberries are excellent substitutes, providing similar tartness and juicy texture. You could also try sliced peaches, pitted cherries, or even a mix of berries for a different twist. Just ensure the fruit is not overly watery, and if using frozen, don’t thaw them, just toss them in a little flour before adding to the batter to prevent sinking.
The most reliable way to tell if your cake is done is by using a cake tester or a simple wooden toothpick. Once the recipe’s recommended baking time has passed, gently insert the cake tester (or toothpick) into the very center of the cake. If it comes out completely clean, without any wet batter clinging to it, then your cake is perfectly baked and ready to be removed from the oven. If there are wet crumbs or liquid batter, continue baking for an additional 5-10 minutes and retest.
Yes, this Raspberry Almond Cake is an excellent make-ahead dessert, perfect for entertaining or enjoying throughout the week. You can bake the cake a day in advance without compromising its flavor or texture. Once it has completely cooled to room temperature, wrap it tightly with plastic wrap or place it in an airtight container to preserve its moisture. Store it at room temperature if consuming within 24 hours, or in the refrigerator for up to 2-3 days. Dust with powdered sugar just before serving for the freshest appearance and best presentation.
Almond flour is typically made from blanched (skinless) almonds that have been very finely ground into a light, powdery consistency, similar to wheat flour. It’s lighter in color and texture, contributing to a delicate and soft crumb in baked goods. Almond meal, on the other hand, is usually made from unblanched (skin-on) almonds that are coarser ground, giving it a more rustic texture and darker flecks of almond skin. For this Raspberry Almond Cake recipe, almond flour is preferred as it contributes to the ultra-soft and delicate crumb we’re aiming for. While almond meal can sometimes be substituted in other recipes, it will result in a slightly denser cake with a more noticeable texture.
STORAGE INSTRUCTIONS FOR YOUR RASPBERRY ALMOND CAKE
To maintain the freshness and delightful texture of your Raspberry Almond Cake, proper storage is essential. Once the cake has cooled completely to room temperature, wrap it tightly with plastic wrap or transfer it to an airtight container. This will protect it from drying out and absorbing other odors in the refrigerator. Store it in the refrigerator; the cake is best enjoyed within 1-2 days, as the fresh raspberries can release moisture over time and affect the cake’s texture if stored longer. For optimal freshness, you can also store individual slices. If you want to keep it longer, you can freeze individual slices (well-wrapped in plastic wrap and then foil) for up to a month, thawing at room temperature for a few hours before serving. This makes it convenient for enjoying a slice whenever a craving strikes!
Other Delightful Cake & Dessert Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
If you loved this recipe, please make sure to leave a STAR REVIEW below! Your feedback helps other bakers discover delicious treats and supports our community. Don’t forget to tag me on Instagram @juliemarieeats when you share your beautiful creations. For even more baking inspiration, creative ideas, and delicious recipes, be sure to follow me on Pinterest.
Raspberry Almond Cake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
Ingredients
RASPBERRY ALMOND CAKE
- 180 g all-purpose flour
- 60 g almond flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g unsalted butter room temperature
- 2 large eggs room temperature
- 150 g full-fat sour cream room temperature
- 25 g vegetable oil e.g., canola or sunflower oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 280 g fresh raspberries or frozen, not thawed
- 40 g sliced almond flakes
- powdered sugar for dusting
Instructions
- Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare your 23 cm (9-inch) springform pan by lightly greasing the sides and lining the bottom with parchment paper. This will ensure your cake comes out beautifully.
- In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Whisk them briefly to ensure they are well combined, then set this dry mixture aside.180 g all-purpose flour, 60 g almond flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, using an electric hand mixer or a stand mixer fitted with a paddle attachment, cream together the room temperature butter and granulated sugar on high speed for about 3 minutes. The mixture should become pale, light, and fluffy, indicating air has been properly incorporated.150 g granulated sugar, 85 g unsalted butter
- Add the room temperature eggs one at a time to the butter-sugar mixture. Mix on low speed after each addition until just combined, making sure to scrape down the sides of the bowl to ensure everything is fully incorporated.2 large eggs
- With the mixer on low speed, gradually add half of the sifted dry ingredients to the wet mixture. Mix only until just combined, being careful not to overmix.
- Next, add the room temperature sour cream, vegetable oil, almond extract, and vanilla extract. Mix on low speed until these wet ingredients are fully integrated into the batter. Then, add the remaining half of the dry ingredients and mix again until just combined, taking care to avoid overworking the batter.150 g full-fat sour cream, 25 g vegetable oil, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Using a rubber spatula, give the cake batter a final, gentle fold by hand. This ensures that any pockets of unmixed ingredients from the bottom or sides of the bowl are fully incorporated without overdeveloping the gluten.
- Pour the prepared cake batter into your springform pan and gently spread it evenly. Distribute the fresh raspberries uniformly over the top of the batter, pressing them down lightly. Finally, sprinkle the sliced almond flakes generously over the raspberries. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean.280 g fresh raspberries, 40 g sliced almond flakes
- Once baked, allow the cake to cool in the springform pan on a wire rack for about 10 minutes. This helps the cake to set. After 10 minutes, gently remove the sides of the springform pan and let the cake cool down completely on the wire rack. Before serving, give it a beautiful dusting of powdered sugar. Enjoy your homemade Raspberry Almond Cake!