This Raspberry Almond Cake is soft, fluffy, and bursting with fresh berry flavor in every bite. The buttery crumb stays moist for days, and the sweet almond glaze adds just the right touch of nutty richness. I started making this cake when I needed something simple but impressive for spring gatherings, and it quickly became one of my most-requested desserts. You can use fresh or frozen raspberries, which means you can bake it any time of year without waiting for berry season.
If you love fruity desserts, you might also enjoy my Vegan Strawberry Shortcakes or Peanut Butter Banana Cake.
What Makes This Raspberry Almond Cake Special
The combination of almond extract and fresh raspberries creates a flavor that feels elegant without being fussy. Unlike denser pound cakes, this one has a light, almost airy crumb that melts in your mouth. The sliced almonds on top toast beautifully in the oven, adding a subtle crunch that contrasts with the soft cake. And because you layer whole raspberries right on top of the batter, every slice gets a good amount of fruit. It's the kind of dessert that works equally well for a casual weekend brunch or a more formal spring celebration.
Jump to:
- What Makes This Raspberry Almond Cake Special
- Raspberry Almond Cake Ingredients
- How to Make Raspberry Almond Cake
- Substitutions and Variations
- Equipment For Raspberry Almond Cake
- How to Store Raspberry Almond Cake
- Serving Suggestions
- Expert Tips
- Why You'll Love This Raspberry Almond Cake
- FAQ
- Related
- Pairing
- Raspberry Almond Cake
Raspberry Almond Cake Ingredients
Here's everything you need to make this moist Raspberry Almond Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Butter: Adds richness and helps the cake bake up tender. Starting with room-temperature butter makes it easier to cream with the sugar.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with the butter.
- Vanilla extract: Enhances the overall flavor and adds warmth to the batter.
- Almond extract: Gives the cake its signature nutty flavor that pairs beautifully with the raspberries.
- Egg: Binds the ingredients together and adds moisture and structure.
- All-purpose flour: Forms the base of the cake and provides structure without making it dense.
- Baking powder: Helps the cake rise and gives it that light, fluffy crumb.
- Salt: Balances the sweetness and brings out the other flavors.
- Milk: Adds moisture and helps create a tender texture. You can use regular or dairy-free milk.
- Raspberries: Provide bursts of tart, fruity flavor throughout the cake. Fresh or frozen both work well.
- Sliced almonds: Add a delicate crunch and toasted almond flavor on top.
For the Almond Glaze:
- Butter: Creates a smooth, rich glaze base. Melted butter blends more easily with the powdered sugar.
- Powdered sugar: Sweetens the glaze and gives it a smooth, pourable consistency.
- Milk: Thins the glaze to the right drizzling consistency.
- Almond extract: Reinforces the almond flavor and ties the whole dessert together.
How to Make Raspberry Almond Cake
Follow these simple steps to make your Raspberry Almond Cake from start to finish.
Preheat oven: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan or pie plate with cooking spray and line the bottom with a parchment paper circle cut to fit the shape of the pan.
Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set this aside while you work on the wet ingredients.
Cream butter and sugar: In the bowl of a stand mixer or using a handheld mixer, beat the softened butter and granulated sugar until combined and slightly fluffy. Add the egg, vanilla extract, and almond extract, mixing until the batter looks smooth and creamy.
Combine wet and dry: Slowly alternate adding the milk and the dry ingredients to the butter mixture, scraping down the sides of the bowl as needed. This keeps the batter from getting lumpy and ensures everything is evenly mixed.
Fold in raspberries: Roughly chop ½ cup of the raspberries and gently fold them into the batter. Don't overmix, you want to keep some of those raspberry pieces intact.
Prepare the pan: Pour the batter into your prepared springform pan and spread it evenly. Layer the remaining 1 cup of whole raspberries on top, avoiding the edges of the pan so they don't stick. Sprinkle the sliced almonds over the raspberries and gently press them into the batter.
Bake: Bake for 28 to 40 minutes, or until a toothpick inserted into the center comes out clean. The edges should look set and lightly golden. Let the cake cool in the pan for 20 to 30 minutes before removing.
Make the glaze: While the cake cools, whisk together the powdered sugar, melted butter, milk, and almond extract in a small bowl until smooth and pourable.
Finish and serve: Once the cake has cooled, drizzle the almond glaze over the top and serve. The glaze will settle into the crevices and add a beautiful shine.
Substitutions and Variations
You can easily adapt this Raspberry Almond Cake to fit your needs or use what you have on hand.
Dairy-free version: Use your favorite plant-based butter and milk. I've had great results with almond milk and vegan butter.
Gluten-free option: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour. The texture will be slightly different but still delicious.
Other berries: Blueberries, blackberries, or chopped strawberries work well in place of raspberries. You might need to adjust the baking time slightly depending on the moisture content of the fruit.
Skip the glaze: If you want a less sweet version, dust the top with powdered sugar instead of making the glaze.
Add lemon: A teaspoon of lemon zest in the batter brightens the flavor and pairs beautifully with the berries.
Equipment For Raspberry Almond Cake
- 9-inch springform pan: This makes it easy to remove the cake without breaking it. A pie plate works too, but you'll need to slice it directly from the pan.
- Standing mixer or handheld mixer: Creaming the butter and sugar by hand takes a lot longer and won't give you the same light texture.
How to Store Raspberry Almond Cake
This Raspberry Almond Cake stays moist and flavorful for several days if you store it properly.
Room temperature: Cover the cake loosely with plastic wrap or store it in an airtight container. It will stay fresh for up to 2 days at room temperature.
Refrigerator: For longer storage, keep the cake in the fridge for up to 5 days. Let it come to room temperature before serving, or warm individual slices in the microwave for 10 to 15 seconds.
Freezer: Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Serving Suggestions
This Raspberry Almond Cake is delicious on its own, but here are a few ways to make it even more special.
Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm cake and cold cream is heavenly. A drizzle of honey or a sprinkle of extra sliced almonds adds a nice finishing touch. For breakfast or brunch, pair it with a hot cup of coffee or tea. The almond flavor really shines in the morning. If you're serving it at a gathering, try adding a few fresh raspberries on the side for a pop of color. You might also love pairing this with my Small Batch Brownies or Chocolate Coconut Cupcakes for a dessert spread.
Expert Tips
Use room-temperature ingredients: Cold butter and eggs don't mix as well, which can lead to a denser Raspberry Almond Cake. Let them sit out for 30 minutes before you start.
Don't overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour and can make the cake tough.
Check for doneness early: Ovens vary, so start checking at 28 minutes. The cake is done when a toothpick comes out clean or with just a few moist crumbs.
Let it cool before glazing: If you drizzle the glaze on a hot Raspberry Almond Cake, it will soak in completely instead of sitting on top. Wait until the cake is just warm or fully cooled.
Why You'll Love This Raspberry Almond Cake
This Raspberry Almond Cake checks all the boxes. It's easy enough for beginners but looks and tastes bakery-worthy. The raspberries add bursts of tartness, while the almond glaze ties everything together with a gentle sweetness. You don't need any fancy equipment, just a mixer and a springform pan. The texture is incredibly tender, almost like a coffee cake, and it slices beautifully without falling apart. Plus, it's dairy-free friendly if you swap in your favorite plant-based butter and milk.
FAQ
What are the common mistakes when baking almond cake?
The most common mistake is overbaking, which dries out the Raspberry Almond Cake. Start checking for doneness a few minutes early. Another issue is using cold ingredients, which can lead to a dense texture. Also, don't skip the parchment paper, it really helps with removing the cake cleanly. Mom always says to set a timer and trust the toothpick test.
Is it better to use fresh or frozen raspberries in a cake?
Both work beautifully in this recipe. Fresh raspberries have a slightly firmer texture and won't bleed as much into the batter. Frozen raspberries are convenient and work year-round, just don't thaw them before adding to the batter or they'll turn the cake pink. I use whatever I have on hand and the results are always great.
Does almond extract go with raspberry?
Absolutely. The nutty, slightly floral flavor of almond extract complements the tartness of raspberries perfectly. It's a classic pairing in European baking. If you're nervous about the flavor, start with just ¼ teaspoon and increase it next time if you want more. I've found that most people love the combination once they try it.
What kind of almonds are best for almond cake?
Sliced almonds are ideal for topping because they toast evenly and add a delicate crunch. You can also use slivered almonds if that's what you have. Avoid whole almonds unless you chop them first, they're too big and won't bake evenly on top. For the glaze, almond extract is all you need, no actual nuts required.
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Pairing
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Raspberry Almond Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray, then line the bottom with a parchment paper circle.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar until smooth and fluffy. Add the egg, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Roughly chop ½ cup of the raspberries and gently fold them into the batter.
- Pour the batter into the prepared pan. Evenly distribute the remaining 1 cup of raspberries on top, ensuring they do not touch the edges of the pan. Sprinkle the sliced almonds over the top and gently press them into the batter.
- Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake cools, prepare the almond glaze. In a small bowl, whisk together the melted butter, powdered sugar, milk, and almond extract until smooth.
- Once the cake has cooled for 20-30 minutes, drizzle the almond glaze over the top.
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