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.