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A slice of Raspberry Almond Cake drizzled with icing, topped with fresh raspberries and slivered almonds, showcasing a moist interior with vibrant raspberry filling.

Raspberry Almond Cake

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A fluffy and moist Raspberry Almond Cake with a perfect balance of raspberry and almond flavors, topped with a sweet almond glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 196
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake:
  • ⅓ cup 70 g butter softened can use regular or dairy-free butter
  • ¾ cup 150 g granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • 1⅔ cups 208 g all-purpose flour measured properly see notes
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup 187 g milk can use regular or dairy-free milk
  • 1½ cups 150 g raspberries divided fresh or frozen
  • ½ cup 54 g sliced almonds
For the Almond Glaze:
  • 2 tablespoons butter melted can use regular or dairy-free butter
  • ½ cup 60 g powdered sugar
  • 2 tablespoons milk of choice regular or dairy-free
  • ¼ teaspoon almond extract

Method
 

  1. 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.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Roughly chop ½ cup of the raspberries and gently fold them into the batter.
  6. 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.
  7. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. 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.
  9. Once the cake has cooled for 20-30 minutes, drizzle the almond glaze over the top.

Nutrition

Serving: 100gCalories: 196kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 15mgSodium: 193mgPotassium: 107mgFiber: 2gSugar: 14gVitamin A: 291IUVitamin C: 5mgCalcium: 63mgIron: 1mg

Notes

This cake is perfect for any occasion and can be enjoyed with fresh or frozen raspberries. The almond glaze adds the perfect finishing touch!

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