The Ultimate Almond Raspberry Cake: Perfectly Soft, Rich & Easy to Make
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Prepare to fall in love with this incredibly soft and utterly delicious Almond Raspberry Cake. Featuring a light, fluffy almond cake base generously topped with a vibrant raspberry buttercream, this dessert is a true celebration of complementary flavors. The earthy, nutty notes of almond blend harmoniously with the bright, fresh taste of raspberry, creating a cake that’s not just a treat, but an experience. Every bite promises a delightful balance and a tender texture that will leave you craving more.
This Almond Raspberry Cake isn’t just full of flavor; it’s a masterpiece of texture. The almond-infused cake boasts an unparalleled softness, while the raspberry buttercream provides a refreshing counterpoint, elevating each mouthful. It’s the kind of cake that’s hard to stop eating once you start – truly one of the best cakes for anyone who adores the classic combination of almond and raspberry. Despite its gourmet appeal, this recipe is surprisingly simple and easy to follow, allowing you to whip up this exquisite dessert in no time at all.
Its elegant appearance and irresistible taste make this beautiful cake perfect for any gathering or special occasion. Whether you’re hosting a birthday party, celebrating a baby shower, or simply looking for a delightful homemade treat to impress your guests, this Almond Raspberry Cake is sure to be a showstopper. Its delicate balance of sweet and tart, combined with its tender crumb, guarantees it will be a crowd-pleaser.
If you’re a fan of luscious cakes and eager to explore more delightful recipes, consider trying our Chocolate Mascarpone Cake for a rich, indulgent experience, or the comforting and moist Banana Sponge Cake. For a nutty, chocolatey twist, our Nutella Loaf Cake is another fantastic choice that’s both easy and incredibly satisfying.
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WHY THIS ALMOND RASPBERRY CAKE RECIPE WORKS
This Almond Raspberry Cake recipe stands out for several compelling reasons, making it a must-try for home bakers of all skill levels. From its straightforward preparation to its incredible taste and texture, every element is designed for success and pure enjoyment.
- Effortlessly Easy to Make: One of the greatest advantages of this cake is its simplicity. This isn’t a fussy, complicated bake; it’s a straightforward recipe that delivers exceptional results without stress. With clear, step-by-step instructions, even novice bakers can confidently create a stunning and delicious cake. The process is designed to be enjoyable, leading to a rewarding baking experience every time.
- Unbelievably Soft and Tender Texture: Prepare for a cake that truly melts in your mouth. This almond cake is renowned for its incredibly soft, moist, and tender crumb. The unique combination of ingredients, particularly almond flour, vegetable oil, and sour cream, works synergistically to create a luxurious texture that is simply irresistible. This is not a dry cake; it’s a beautifully hydrated and delicate treat that exemplifies superior baking.
- Rich and Earthy Almond Flavor: The almond is the heart of this cake, providing a deep, nutty, and subtly earthy flavor profile that is both comforting and sophisticated. Almond flour not only contributes to the fantastic taste but also plays a crucial role in the cake’s tender texture, ensuring a moist and delicate crumb. The addition of a touch of almond extract further enhances this signature flavor, making it wonderfully prominent without being overwhelming.
- Fresh and Vibrant Raspberry Buttercream: To perfectly complement and balance the richness of the almond cake, we crown it with a bright and airy raspberry buttercream. The fresh, slightly tart notes of the raspberry cut through the sweetness, creating a beautiful contrast that truly lifts the entire cake. Made with freeze-dried raspberries, this buttercream delivers an intense, natural fruit flavor and a beautiful pink hue, elevating this cake from delicious to absolutely divine.
ESSENTIAL INGREDIENT NOTES FOR SUCCESS
Understanding the role of each ingredient is key to achieving the perfect Almond Raspberry Cake. Here are some critical notes on the main components. For the complete list of quantities, please refer to the detailed recipe card found further below.
- Unsalted Butter: Using unsalted butter allows you to control the salt content in your baking. Crucially, ensure your butter is at **room temperature** (taken out of the fridge 1-2 hours before baking). This soft, pliable butter creams beautifully with sugar, incorporating air that contributes to the cake’s light and fluffy texture. Cold butter won’t cream properly, resulting in a dense cake.
- Large Eggs: Like butter, eggs should also be at **room temperature**. Room temperature eggs emulsify better with the butter and sugar mixture, creating a smoother batter and a more even, tender cake crumb. They add richness, moisture, and act as a binder for the cake.
- Almond Flour: This is a star ingredient that imparts a wonderful nutty flavor and contributes significantly to the cake’s signature soft and tender texture. Almond flour is lower in gluten compared to all-purpose flour, which helps prevent a tough cake, ensuring a delicate and moist crumb.
- Vegetable Oil: I highly recommend using a flavor-neutral oil, such as canola oil or sunflower oil. The addition of vegetable oil is a secret weapon for creating an exceptionally soft and tender cake. Unlike butter, which contains water, oil is 100% fat, contributing pure moisture and helping to keep the cake moist for longer periods.
- Sour Cream: Another key ingredient for an incredibly soft and tender cake! Sour cream adds moisture and a subtle tang that enhances the overall flavor profile. It also contributes to the cake’s delicate crumb. For best results, use a full-fat sour cream (around 18% fat) and ensure it’s at **room temperature** before incorporating it into the batter for smooth mixing.
- Almond Extract: To truly amplify and highlight the delicious almond flavor in the cake, a small amount of almond extract is essential. It provides a concentrated boost of nutty essence, making the almond notes more pronounced and irresistible.
- Freeze-Dried Raspberries: These are a game-changer for the raspberry buttercream. Freeze-dried raspberries offer an intense, natural raspberry flavor and a beautiful vibrant color without adding excess moisture, which can destabilize buttercream. If they are not already in powder form, be sure to blend them into a fine powder before adding to the buttercream for a smooth, lump-free consistency.
STEP-BY-STEP INSTRUCTIONS: CRAFTING THE ALMOND CAKE
Creating this delectable Almond Raspberry Cake is a rewarding process. For this recipe, you’ll find it easiest to use a stand mixer fitted with a paddle attachment, or a reliable hand mixer. You will also need a 20×20 square baking pan (approximately 8×8 inches), which should be meticulously lined with baking paper for easy release.
The full, comprehensive recipe with precise measurements is conveniently located in the recipe card at the bottom of this page.
Preparation is Key: Before you begin mixing, preheat your oven to 170ºC (340ºF) in a conventional oven setting. Take a moment to prepare your 20×20 square baking pan by lining it carefully with parchment paper. This simple step ensures your cake will release perfectly after baking.
STEP 1: Combine Dry Ingredients. In a medium-sized bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Sifting helps to aerate the flours and remove any lumps, ensuring a smooth, evenly textured cake. Once sifted, whisk them briefly to ensure they are well combined, then set this mixture aside.
STEP 2: Cream Butter and Sugar. In a large mixing bowl, either of an electric stand mixer fitted with the paddle attachment or using an electric hand mixer, add the softened butter and granulated sugar. Beat these ingredients together on medium-high speed for a full 3 minutes. During this process, the mixture will become light, fluffy, and pale in color, as air is incorporated, which is crucial for a tender cake. Next, add the large eggs one at a time, mixing well after each addition until fully combined. Ensure each egg is incorporated before adding the next to maintain a smooth emulsion.
STEP 3: Incorporate Wet and Dry. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly mixed. Gradually add the prepared dry ingredients to the butter mixture, mixing on low speed until they are just combined. Be careful not to overmix at this stage, as over-mixing can develop the gluten in the flour, leading to a tough cake. Finally, add the room temperature sour cream, vegetable oil, vanilla extract, and almond extract. Continue mixing on low speed until these wet ingredients are just incorporated into the batter. Again, avoid overmixing. For a final check, use a rubber spatula to gently fold the batter a few times, ensuring no pockets of unmixed ingredients remain at the bottom of the bowl.
STEP 4: Bake to Perfection. Gently pour the perfectly smooth cake batter into your prepared 20×20 cm baking pan. Spread the batter evenly with your spatula. Bake in the preheated oven for approximately 28-30 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center of the cake comes out completely clean, with no wet batter attached. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. This allows the cake to firm up slightly. After 10 minutes, carefully invert the cake onto the wire rack, remove the parchment paper, and let it cool down completely before adding the buttercream. A fully cooled cake prevents the buttercream from melting.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE RASPBERRY BUTTERCREAM
This vibrant raspberry buttercream is the perfect crown for our almond cake, adding a burst of fresh flavor and beautiful color. Follow these steps to achieve a perfectly smooth and fluffy frosting.
STEP 1: Prepare Raspberry Powder and Sift. If your freeze-dried raspberries are not already in powder form, use a blender or food processor to grind them into a fine powder. This ensures a smooth buttercream without any chunky bits. Once powdered, combine the freeze-dried raspberry powder with the powdered sugar. Sift this mixture together using a fine mesh sieve. Sifting is crucial for removing any small lumps from the powdered sugar and raspberry, guaranteeing a silky-smooth buttercream consistency.
STEP 2: Whip the Butter. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), add the room temperature butter. Beat the butter on medium-high speed for about 4 minutes. The butter should become noticeably lighter in color and incredibly fluffy, as air is whipped into it. Stop the mixer, scrape down the sides of the bowl thoroughly with a spatula, then continue mixing for an additional 2 minutes to ensure maximum aeration and smoothness. This step is vital for a light and airy buttercream.
STEP 3: Combine and Whip. Gradually add the sifted freeze-dried raspberry powder and powdered sugar mixture to the whipped butter in two parts. After each addition, mix on low speed until just combined, then increase to medium speed and whip until fully incorporated. Incorporate the vanilla extract and whole milk (also at room temperature) at this stage. Whip the mixture thoroughly until it becomes light, fluffy, and smooth. The milk helps to achieve the perfect consistency and adds a touch of richness.
STEP 4: Final Mix and Apply. Scrape down the sides of the bowl one last time to catch any unmixed ingredients. Give the buttercream a final whip on medium-high speed for another 2 minutes. This ensures an ultra-smooth, perfectly airy consistency, ready for spreading. Once your almond cake has cooled completely, evenly spread or pipe the delightful raspberry buttercream over the top. Feel free to decorate with fresh raspberries or a sprinkle of extra raspberry powder for an extra flourish!
EXPERT BAKING TIPS FOR THE BEST ALMOND RASPBERRY CAKE
Achieving a bakery-quality Almond Raspberry Cake is entirely within reach with these expert tips. Paying attention to these details can make a significant difference in the final outcome of your homemade cake.
- Embrace a Kitchen Scale for Precision: For optimal and consistent baking results, I cannot stress enough the importance of using a digital kitchen scale. My recipes, including this one, are developed with grams as the default measurement. This is by far the most precise way to measure your ingredients, eliminating discrepancies that can arise from volumetric measurements (cups). Accurate measurements ensure the correct ratio of ingredients, leading to the perfect texture and flavor every time.
- Avoid Overmixing Your Batter: This is a golden rule in baking, especially for cakes. Once you’ve added the dry ingredients to the wet, mix only until they are just combined. Overmixing develops gluten in the flour, which can lead to a tough, rubbery cake instead of the desired soft and tender crumb. I always recommend using a rubber spatula for a final, gentle fold after the mixer to ensure all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the batter. This ensures uniform mixing while preserving the delicate structure.
- The Impact of Light vs. Dark Baking Pans: The type of baking pan you use significantly affects your cake’s texture and crust. For the absolute best results, opt for an aluminum baking pan (light in color), thoroughly greased with butter and lined with parchment paper at the bottom. Aluminum pans reflect heat, allowing the cake to bake more gently and evenly. This gentle bake promotes a softer, more consistent crumb and a lighter crust. Conversely, dark-colored baking pans absorb more heat, which can cause the cake to bake faster on the edges, potentially leading to a darker, tougher crust and a drier overall cake. If you only have a dark pan, consider reducing the oven temperature by 25°F (about 15°C) and checking for doneness sooner.
FREQUENTLY ASKED QUESTIONS ABOUT ALMOND RASPBERRY CAKE
Here are answers to some common questions you might have when making or serving this delightful Almond Raspberry Cake.
Freeze-dried raspberries are becoming increasingly popular and are usually available in the snack or dried fruit aisle of most major supermarkets. You might also find them in specialty baking stores or health food sections. They typically come in whole berry, sliced, or cubed forms. If they are not powdered, a quick blend in a food processor will do the trick.
Absolutely! This cake is wonderfully moist and holds up exceptionally well, making it a fantastic option for preparing in advance. Once fully cooled and frosted, store the Almond Raspberry Cake in an airtight container at room temperature. It will remain fresh, soft, and delicious for 2-3 days, making it perfect for entertaining or enjoying throughout the week.
The most reliable way to determine if your cake is done is by using a cake tester, such as a thin skewer or a toothpick. Once the baking time specified in the recipe has nearly passed, gently insert the cake tester into the very center of the cake. If it comes out completely clean, without any wet batter or moist crumbs attached, then your cake is perfectly baked and ready to be removed from the oven.
While fresh raspberries are delicious, they contain a lot of water, which can make your buttercream runny and difficult to work with. For the best flavor and stable consistency, freeze-dried raspberry powder is highly recommended as it provides intense flavor without adding excess moisture. If you must use fresh, you would need to cook them down into a thick reduction and cool completely, but this will change the texture and sweetness of the buttercream.
While it is technically possible, substituting almond flour directly with all-purpose flour will significantly change the cake’s texture and flavor. Almond flour contributes to the cake’s tenderness and moistness, and also its distinctive nutty flavor. Using only all-purpose flour would likely result in a denser cake with a different flavor profile. For the best “Almond Raspberry Cake” experience, I recommend sticking to the specified almond flour quantity.
STORAGE INSTRUCTIONS FOR ALMOND RASPBERRY CAKE
To keep your delicious Almond Raspberry Cake fresh and moist, proper storage is essential. Once the cake has been frosted and allowed to set slightly, transfer it to an airtight container. Store the container on your kitchen counter at room temperature. The cake is best enjoyed within 2 to 3 days. For longer storage, it can be refrigerated for up to 5 days, though it’s always best when enjoyed closer to baking. If refrigerating, let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Other Delightful Cake Recipes To Try
If you loved this Almond Raspberry Cake and are looking for more baking inspiration, explore these other fantastic cake recipes from our collection:
- Best Pumpkin Bread with Streusel Topping and Pumpkin Spice Glaze
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Lemon Poppy Seed Cake
Did you try this delightful Almond Raspberry Cake? Make sure to leave a STAR REVIEW below if you loved this recipe! We’d be thrilled to see your creations – don’t forget to tag me on Instagram @juliemarieeats. For more culinary inspiration and delicious baking ideas, be sure to follow me on Pinterest!
Almond Raspberry Cake
Pin Recipe
Equipment
- 20×20 cm baking pan
Ingredients
ALMOND CAKE
- 90 g unsalted butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 130 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream room temperature, 18% fat recommended
- 30 g vegetable oil e.g., canola oil or sunflower oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
RASPBERRY BUTTERCREAM
- 100 g unsalted butter room temperature
- 1 ½ teaspoon freeze-dried raspberry powder sifted if not already powdered
- 165 g powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk room temperature
Instructions
ALMOND CAKE
- Preheat your oven to 170ºC (340ºF) in a conventional oven setting. Prepare a 20×20 cm (8×8 inch) square baking pan by lining it carefully with parchment paper, ensuring it extends up the sides for easy removal.
- In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk briefly to combine these dry ingredients evenly, then set aside.130 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl (of a stand mixer with a paddle attachment or using a hand mixer), cream the room temperature unsalted butter and granulated sugar together on medium-high speed for 3 minutes until light, fluffy, and pale. Add the large eggs one at a time, mixing well after each addition until fully combined.90 g unsalted butter, 150 g granulated sugar
- Scrape down the sides of the bowl with a rubber spatula. Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to maintain a tender crumb.2 large eggs
- Finally, add the room temperature sour cream, vegetable oil, vanilla extract, and almond extract. Mix on low speed until just incorporated. Give the batter a final, gentle fold with a rubber spatula to ensure all ingredients are fully combined without overworking.120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Pour the batter into the prepared baking pan and spread evenly. Bake for 28-30 minutes, or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, gently remove the cake from the pan and allow it to cool completely on the wire rack before frosting. This is crucial for a smooth buttercream application.
RASPBERRY BUTTERCREAM
- If not already in powder form, blend the freeze-dried raspberries into a fine powder using a blender or food processor. Sift this raspberry powder together with the powdered sugar into a bowl to remove any lumps.1 ½ teaspoon freeze-dried raspberry powder
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the room temperature unsalted butter for 4 minutes on medium-high speed until it’s light, fluffy, and pale. Scrape down the sides of the bowl and mix for an additional 2 minutes to ensure maximum aeration.100 g unsalted butter
- Gradually add the sifted freeze-dried raspberry powder and powdered sugar mixture, vanilla extract, and room temperature whole milk to the whipped butter in two parts. Mix on low speed until combined, then whip on medium speed until each addition is fully incorporated and the buttercream is light and smooth.165 g powdered sugar, 1 teaspoon vanilla extract, 2 teaspoon whole milk
- Scrape down the sides of the bowl one final time and give the buttercream a last whip for 2 minutes on medium-high speed until it’s perfectly smooth and airy. Once the cake is completely cool, apply the beautiful raspberry buttercream evenly over the top.