Name: Almond Raspberry Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 90 g butter (room temperature); 150 g granulated sugar; 2 large eggs (room temperature); 130 g all-purpose flour; 50 g almond flour; 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 120 g sour cream (room temperature); 30 g vegetable oil (e.g. canola oil); 1 tsp vanilla extract; 1/2 tsp almond extract; 100 g butter (room temperature); 1 1/2 tsp freeze dried raspberry powder; 165 g powdered sugar; 1 tsp vanilla extract; 2 tsp whole milk (room temperature)

Jump to Recipe· 3.9 from 5 reviews

I have to say, this Almond Raspberry Cake Recipe has quickly become one of my all-time favorites when I crave something that is both indulgent and a little bit special. The marriage of tender almond-scented cake with the vibrant, slightly tart raspberry buttercream frosting is pure magic. Every bite feels delicate but packed with flavor, and it’s the kind of dessert that makes me smile from the first forkful to the last crumb. If you love fruity cakes with a nutty warmth, this recipe is absolutely something you don’t want to miss.

Why You’ll Love This Almond Raspberry Cake Recipe

What I adore most about this Almond Raspberry Cake Recipe is its beautiful balance of flavors. The almond flour and almond extract bring a gentle nuttiness that feels comforting and slightly sweet, but never overpowering. Then, when you add the raspberry buttercream—laced with freeze-dried raspberry powder—you get that burst of fruity tang that perfectly cuts through the buttery richness. It’s like a dance of textures and tastes in your mouth, combining moist crumb, creamy frosting, and a subtle fruity zing.

On top of the amazing flavors, I really appreciate how straightforward this recipe is to follow. Whether you’re a seasoned baker or just feeling adventurous, the steps are clear and the ingredients are simple yet high quality. Plus, it’s perfect for so many occasions: think brunches, birthday parties, or even a casual get-together where you want to bring something a little more special than the average dessert. Whenever I make this cake, I’m always asked for the recipe because it truly stands out without being fussy or complicated.

Ingredients You’ll Need

A square, single-layer cake with a light golden brown color sits on a silver cooling rack. The cake surface is smooth with some small air bubbles and a slightly uneven texture, showing minor browning spots. The edges are slightly darker, hinting at a crispy crust, while the top remains soft. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love how this recipe uses a handful of ingredients that work harmoniously to create a tender and flavorful cake with luscious frosting. Each element plays its part—whether it’s for texture, taste, or beautiful color—making the final dish reliably delicious every time.

Butter (90 g + 100 g, room temperature): Provides richness and moisture in both cake and buttercream, so using softened butter helps everything blend smoothly.
Granulated sugar (150 g): Sweetens the cake and helps create a tender crumb.
Large eggs (2, room temperature): Adds structure and moisture; room temperature eggs blend better.
All-purpose flour (130 g): The main structure for the cake’s soft crumb.
Almond flour (50 g): Brings that essential nutty flavor and adds delightful tenderness.
Baking powder (1/4 tsp) and baking soda (1/4 tsp): Help the cake rise perfectly light.
Salt (1/4 tsp): Enhances and balances the sweetness.
Sour cream (120 g, room temperature): Gives moistness and slight tang that complements the almond.
Vegetable oil (30 g): Keeps the cake moist and soft for days.
Vanilla extract (1 tsp + 1 tsp in frosting): Adds warm, aromatic notes that deepen the overall flavor.
Almond extract (1/2 tsp): Intensifies the almond flavor in the cake.
Freeze-dried raspberry powder (1 1/2 tsp): Adds vibrant color and authentic raspberry tang to the buttercream.
Powdered sugar (165 g): Sweetens and smooths the buttercream.
Whole milk (2 tsp, room temperature): Lightens the buttercream to just the right consistency.

Directions

Step 1: Preheat your oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper to ensure your cake doesn’t stick and bakes evenly.

Step 2: In a bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda and salt. Set this dry mixture aside for now; sifting helps keep the cake light and lump-free.

Step 3: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on high speed for about 3 minutes, until the mixture is pale and fluffy—that’s when you know the cake will have a great texture.

Step 4: Add the eggs, one at a time, beating well after each addition. Don’t rush this part; incorporating the eggs fully ensures a smooth batter and even rise.

Step 5: Scrape down the sides of the mixing bowl to include every bit of batter. Now, slowly add the flour mixture to the bowl, mixing on low speed just until combined. Overmixing here can make the cake tough, so be gentle!

Step 6: To finish the cake batter, add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix again on low speed until everything is just combined. Then, with a rubber spatula, fold the batter a few times to make sure it’s perfectly uniform.

Step 7: Pour the batter into your prepared pan, spreading it evenly. Bake for 28 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

Step 8: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then carefully remove it from the pan (the parchment helps a lot here!) and let it cool completely before frosting.

Step 9: For the raspberry buttercream, if your freeze-dried raspberries aren’t in powder form, blitz them in a food processor or blender until finely ground. Sift the raspberry powder together with the powdered sugar.

Step 10: Beat the softened butter with a mixer on medium-high speed for 4 minutes until creamy. Scrape down the bowl and beat for another 2 minutes to get a light, fluffy base for the frosting.

Step 11: Add the raspberry-powdered sugar mixture, vanilla extract, and milk in two parts, mixing well after each addition. This step ensures your buttercream becomes silky and perfectly balanced in flavor.

Step 12: Give the buttercream one last good mix for 2 minutes. Spread this vibrant, fruity frosting evenly over your cooled almond cake and enjoy!

Servings and Timing

This Almond Raspberry Cake Recipe yields about 9 generous servings, perfect for sharing with family or friends. Prep time is approximately 15 minutes, while baking will take around 28 to 30 minutes. Don’t forget to allow the cake to cool completely before adding the buttercream, so plan for about 10 minutes cooling in the pan plus additional time for it to come to room temperature. In total, you’re looking at roughly 55 to 60 minutes from start to finish. This timing makes it a great option for when you want a fresh homemade dessert without spending hours in the kitchen.

How to Serve This Almond Raspberry Cake Recipe

A square yellow cake sits on a white marbled surface with a thick layer of smooth, light pink frosting spread evenly over the top. The pink frosting has a creamy texture with some bold swirls showing movement and texture on the surface. Around the cake are a few bright red raspberries adding small color spots, and a spoon with some pink frosting on it rests near the cake. The photo taken with an iphone --ar 4:5 --v 7

I love serving this cake slightly chilled or at room temperature, depending on the occasion. When it’s just fresh out of the fridge, the raspberry buttercream holds its shape beautifully and offers a refreshing contrast against the moist almond cake. For casual gatherings, I cut the cake into neat squares on a simple ceramic plate, garnished lightly with a few fresh raspberries and a dusting of powdered sugar for extra pop. It looks so inviting and feels special without being over the top.

If I’m serving this cake at a brunch or celebratory dessert table, I often pair it with a light fruit salad or a scoop of vanilla bean ice cream alongside. The creaminess of the ice cream enhances the almond and raspberry flavors, making each bite feel luxurious. For drinks, a sparkling rosé or a fruity white wine like Moscato perfectly complements the cake’s delicate nuttiness and berry notes. For a non-alcoholic option, iced hibiscus tea or raspberry lemonade are equally delicious and refreshing pairings.

One of my favorite ways to plate this cake for parties is layered on a pretty cake stand with fresh raspberries and edible flowers as decoration. When cutting portions, I tend to keep them moderate—about 2-inch squares—so everyone can enjoy a sweet treat without feeling too full. It’s elegant yet effortless, perfect for making your guests feel special and appreciated.

Variations

Over time, I’ve experimented with a few variations of this Almond Raspberry Cake Recipe that I think you’ll love trying as well. For instance, if you’re gluten-free, simply swapping the all-purpose flour for a gluten-free flour blend works really well here without sacrificing texture. The almond flour already adds natural richness and moisture, so the cake stays tender and satisfying.

If you want to go vegan, you can replace the butter with vegan margarine or coconut oil, and use a flaxseed “egg” or another egg substitute in place of the eggs. The sour cream can be switched out for a plant-based yogurt or cream as well. I’ve found the almond and raspberry flavors still shine through beautifully with these changes.

For something different but equally delicious, try swapping the raspberry powder in the buttercream for strawberry or blueberry powder, or even a swirl of fresh lemon zest to brighten the frosting. Baking this cake in cupcake molds instead of a pan creates adorable individual servings perfect for picnics or kids’ parties. No matter what tweaks you make, this recipe is incredibly flexible and always turns out well.

Storage and Reheating

Storing Leftovers

After serving, I like to store any leftover Almond Raspberry Cake in an airtight container to keep it fresh and moist. Keeping the cake refrigerated is best because of the buttercream frosting, especially if your kitchen is warm. It keeps well for about 3 to 4 days without losing its lovely texture or flavor, so you can enjoy portions over several days without rush.

Freezing

I find that this cake freezes beautifully if you want to save some for later. To freeze, wrap the cooled cake tightly in plastic wrap, and then place it inside a freezer-safe container or resealable bag to avoid freezer burn. The cake can last up to 2 months frozen. When you’re ready to enjoy it, thaw overnight in the fridge and then bring it to room temperature before serving for the best taste and softness.

Reheating

Because the cake is best enjoyed slightly chilled or at room temperature, I don’t recommend reheating it in a microwave or oven as this can affect the frosting and crumb. Instead, I recommend simply bringing the cake out of the fridge about 30 minutes before serving so it can warm gently to room temperature. This method preserves the delicate texture and lets the almond and raspberry flavors shine.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberry powder?

Fresh raspberries have more moisture and can make the buttercream too wet if used directly. I suggest sticking to freeze-dried raspberry powder for the frosting, as it offers concentrated flavor and keeps the right texture. You can use fresh raspberries as a garnish or mix them into the cake batter for added bursts of flavor.

Is it okay to use only almond flour instead of all-purpose flour?

Using 100% almond flour can make the cake quite dense and crumbly since almond flour lacks gluten, which gives structure. I recommend using the combination of all-purpose and almond flour as stated, ensuring a soft but stable crumb. If you want a gluten-free version, consider a gluten-free flour blend combined with almond flour instead.

Can I make this cake without almond extract?

Yes! While the almond extract enhances the nutty flavor, you can omit it if needed. The almond flour will still impart some of that lovely aroma and taste. Alternatively, you can increase the vanilla extract slightly to maintain depth of flavor.

How long does it take to prepare the raspberry buttercream?

The buttercream takes about 10 to 15 minutes total, including beating the butter until fluffy and incorporating the raspberry powder, sugar, milk, and vanilla. It’s a quick step but crucial for giving the cake that vibrant raspberry flavor and smooth finish.

Can I double this recipe for a larger cake?

Absolutely! I’ve doubled this Almond Raspberry Cake Recipe for bigger gatherings and it works very well. Just use a larger baking pan or divide the batter evenly between two pans. Be sure to watch baking times carefully, as larger cakes may need a few extra minutes in the oven.

Conclusion

I really hope you give this Almond Raspberry Cake Recipe a try because it has brought me so much joy in my kitchen and at the table with loved ones. It’s one of those recipes that feels special but is surprisingly easy to make, with flavors that truly sing together beautifully. Whether you’re baking it for a celebration or just to treat yourself, I promise this cake will become a favorite in your repertoire just like it is in mine!