Hey y'all! If you adore the dreamy combo of tart raspberries and nutty almond flavor wrapped inside a tender, moist cake, you're in for a treat. This Raspberry Almond Cake is the ultimate crowd-pleaser for brunch, special celebrations, or anytime you want to spoil yourself (and your loved ones) with something scrumptiously unique. It's simple to make but tastes like it came straight from an artisanal bakery. Let’s get cooking!
Why You'll Love This Raspberry Almond Cake
- Beautifully moist and tender crumb thanks to almond flour and buttermilk.
- Bursting with vibrant raspberries in every bite—perfectly balanced with almond sweetness.
- Easy enough for beginners, impressive enough for special occasions.
- Versatile—enjoy it as a breakfast treat, dessert, or afternoon snack.
- Stays fresh and flavorful for days with simple storage.
Ingredients
- 1 ¼ cups (160g) all-purpose flour
- ¾ cup (75g) almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ cup (120ml) buttermilk, at room temperature
- 1 ½ cups (175g) fresh raspberries
- ¼ cup sliced almonds (for topping)
- Powdered sugar, for dusting (optional)
Directions
Prep & Preheat
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
- Set out all ingredients so they come to room temperature for best texture.
Mix Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, almond flour, baking soda, baking powder, and salt. Set aside.
Cream Butter & Sugar
- In a large bowl, beat the softened butter and sugar together with a hand mixer on medium speed until pale and fluffy—about 2-3 minutes.
- Beat in the eggs, one at a time, mixing well after each. Stir in vanilla and almond extracts.
Combine Wet & Dry
- Add half the dry ingredients to the butter mixture and mix on low until just combined.
- Pour in the buttermilk and mix to incorporate.
- Add remaining dry mixture and stir until just combined (don’t overmix!).
Fold in Raspberries & Bake
- Gently fold in 1 cup of raspberries to the batter. Transfer batter to the prepared cake pan and smooth the top.
- Dot the top with the remaining ½ cup raspberries and scatter sliced almonds over the surface.
- Bake for 38-43 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & Serve
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before slicing and serving, if desired.
Notes
- If using frozen raspberries, don’t thaw—fold them in straight from the freezer to prevent bleeding.
- For a richer almond flavor, increase almond extract to 1 teaspoon.
- Line the pan well to ensure easy removal, as almond flour cakes can be delicate.
Variations
- Lemon Raspberry Almond Cake: Add the zest of 1 lemon to the sugar for a citrusy twist.
- Gluten-Free: Substitute a 1:1 gluten-free baking blend for the all-purpose flour.
- Chocolate Raspberry Almond Cake: Add ½ cup mini dark chocolate chips to the batter.
Required Equipment
- 9-inch round cake pan
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Mixing bowls
- Parchment paper
- Wire cooling rack
Storage Instructions
Store leftover Raspberry Almond Cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Recommendations
- Enjoy with a dollop of whipped cream or vanilla ice cream for extra indulgence.
- Serve alongside a hot cup of coffee or herbal tea for a cozy treat.
- Garnish with extra fresh raspberries or a drizzle of raspberry sauce for added flair.
Pro Tips for the Perfect Cake
- Ensure all ingredients are at room temperature for a smoother, fluffier batter.
- Don’t overmix after adding flour—overmixing can make the cake tough.
- Check the cake a few minutes early, as ovens can vary and you want to avoid overbaking.
FAQ
Can I use frozen raspberries?
Yes! Use unthawed frozen raspberries and fold them in gently to prevent the cake from turning purple.
Is almond flour necessary?
Almond flour gives the cake its signature moist texture and nutty flavor, but you can use additional all-purpose flour if needed—the texture will be lighter but still tasty.
Can I make this in advance?
Absolutely! The cake keeps well and can be baked 1 day ahead; just store it tightly covered until serving.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon almond extract
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh raspberries
- ¼ cup sliced almonds
Instructions
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1Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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2In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
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3In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in almond extract.
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4Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
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5Gently fold in the raspberries. Pour the batter into the prepared cake pan and sprinkle the top with sliced almonds.
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6Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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