Almond Raspberry Cake
This Almond Raspberry Cake is my birthday cake every year. And every time I’m celebrating a milestone, this is also the cake I make. Let me paint the picture for you: layers of almond cake, brushed with almond simple syrup, to keep it nice and super moist, just perfect. Filled with raspberry jam and frosted with Almond Cream Cheese Frosting, this cake is very elegant and rich in almond flavor.
Why you’ll love this recipe
- The cake layers stay exceptionally moist without being fragile
- Almond flavor is present but not overpowering
- Raspberry filling cuts the richness in the best way
- Everything can be made ahead and assembled calmly
Key ingredients for the almond cake
- Butter + vegetable oil: I use both. Butter brings flavor, while oil keeps the crumb soft and moist even after refrigeration.
- Eggs (room temperature): They emulsify more evenly, which gives the cake a smoother, more stable crumb.
- Almond flour: We don’t use a lot, just enough to add moisture and depth of flavor without making the cake dense.
- Buttermilk: The acidity helps tenderize the crumb and activates the leavening for a lighter texture. If you don’t have buttermilk, use the same amount of milk and add a tsp of vinegar to it. Let it sit for five minutes before using in the recipe.
- Almond extract: Used lightly to reinforce the almond flavor without overpowering it.
How to make the cake layers
Full ingredient amounts are the bottom of the post. Here, you can enjoy instructions with pictures to guide you through the process.
The first step should be to mix together the flour, baking powder, baking soda, and salt together. Set it aside. This will be added to the batter later. At this stage, also preheat the oven to 350ºF, and grease and line 3-8″ baking pans with parchment. I like to use spray oil to grease the pans.
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Beat the butter by itself for one minute. Then add the sugar and beat for another two minutes. I like to beat the butter by itself first to create and extra creamy texture.
Add the oil and beat for one to two minutes to combine. The mixture should be fluffy and lightened in color.
Add the eggs, one at a time, mixing until incorporated before adding the next one. With the final egg, add the vanilla and the almond extract.
Add the almond flour and mix until combined. I like to use Blue Diamond almond flour for my baking.
Add half of the buttermilk and mix to combine.
Follow with half of the dry ingredient mixture: flour, baking powder, baking soda, and salt.
Add the remaining buttermilk, followed by the rest of the dry ingredients. Finish mixing with a spatula. This will prevent over mixing, keeping the cakes moist and not dry.
Divide the cake batter between the prepared pans and bake them in the preheated oven.
It took me about 25 minutes to bake the cakes in my oven, depending on your oven it might take a bit more, or a bit less. Remove when a toothpick inserted in the cakes comes out clean.
Pro tip
Let the cakes cool down. Once they cool down, you can assemble the cake, or you can wrap each layer individually in plastic wrap and place the layers in the freezer. The freezer is better than the fridge because it won’t dry out the cake layers.
Making the Raspberry Jam
These are the basic ingredients for the jam. This is a quick raspberry jam and it doesn’t take much effort. It’s not too high in sugar, since we are filling a pretty sweet cake, with a pretty sweet frosting. If you want a jam to spread on toast, and you like your jam pretty sweet, you can use 25% more sugar and use this same recipe. Regardless, the ingredients and the methods are pretty straightforward.
So let’s make the jam! Wash and pat your raspberries dry first. And yes, you can use frozen raspberries, they work just as well! In that case, no need to wash or thaw them. Use them straight from the freezer.
Place the raspberries, sugar, and lemon juice in a small saucepan. Cook for about 10 minutes, until the raspberries start falling apart.
While the raspberries cook, pour the water over the cornstarch in a small bowl. Whisk to combine until the cornstarch dissolves. You might have to re-whisk before adding to the pan.
Once the raspberries are reduced to a sauce, add the cornstarch and immediately mix. I’ve forgotten to mix before and clumps of cornstarch formed in the mixture. Don’t make that same mistake. Cook for another minute or so, until very thick.
Pour the sauce through a strainer. Use a spatula to press down on the sauce to strain all the juice out. Be patient here. I like to scrape the bottom of the strainer too, because a lot of the liquid accumulates there.
Once the raspberry sauce is ready and strained, cover with plastic wrap directly on the surface and place in the fridge until chilled. You can make the sauce up to 4 days ahead.
Almond Simple Syrup
The simple syrup is super easy to make. I like to brush the cake with the syrup to enhance the almond flavor, and for the texture. However, this cake is pretty moist and soft without it. If I’m short on time, or if I forget, I skip the syrup. I do prefer better with it.
The ingredients are pretty simple: just water, sugar, and almond extract. You can make this vanilla bean flavor by adding a vanilla bean pod.
Simply add the water and sugar to a small saucepan and bring to a boil, until the sugar melts. Remove from the heat and add the almond extract. Let it cool down completely before using.
The syrup is also another step you can make days ahead. Simple syrup essentially never goes bad. Keep it in the fridge, in a lidded container. But remember not to brush the cake, then place the brush back in the syrup if you plan to store for later, portion out the amount you’ll need for the cake. Though in the case of this recipe, we use the full amount. I’m just giving this recommendation in case you plan on making a big batch to keep in your fridge, which is also something you can do.
Make the Almond Cream Cheese Frosting
Once you’re ready to assemble the cake, make the frosting. You can even make it a few days ahead, and keep it covered with plastic directly on the surface so it doesn’t form a skin. Store it in the fridge and let it come to room temperature. Re-whip it gently before using.
All you need is butter, cream cheese, powdered sugar, almond extract, and vanilla extract. Optionally, you can add heavy cream or milk to thin out the frosting if needed.
Start by beating the butter by itself for 2 minutes. We do this so we don’t over whip the cream cheese, which can cause the frosting to be runny.
Add the cream cheese and beat for two minutes, followed by the powdered sugar. Mix on low until the powdered sugar has incorporated with the frosting, then raise the speed and beat on medium-high for two minutes.
At the end, add the vanilla and the almond extract. Mix to combine. If needed, add the heavy cream. In my experience, this frosting is perfect with these proportions and never needs thinning out.
Tips for the frosting
Assemble the cake
Now comes the fun part: assembling the cake.
Place a cake layer on a turntable or cake plate. Brush it with the almond syrup—if using.
Spread a thin layer of the frosting on the bottom of the cake and pipe a ring of frosting around it. Fill the center with the raspberry jam.
Repeat with the next cake layer. Syrup, frosting, jam. Don’t over fill the cake layers with jam, or it will ooze out, or make the cake slide.
Do a crumb coat—spread a small amount of frosting around the sides and the top of the cake. Smooth with a spatula. Then place the cake in the fridge for at least 25 minutes.
Once the cake has been chilled, spread a thicker layer of frosting on it. Use a bench scraper to smooth the sides.
For the top of the cake, I like using an offset spatula to smooth it out.
To decorate the cake, I places sliced almonds along the sides. It took a good thirty minutes doing this, but I like the way it looks. And for the top, I used a tip 4B to pipe the remaining frosting, and topped with fresh raspberries and chopped almonds.
Frequently Asked Questions
Why crumb coat the cake? Can I skip it? The crumb coat seals in loose crumbs and firms up the structure before the final layer of frosting. Because this frosting is on the softer side and the cake has a jam filling, crumb coating makes a big difference in how clean and stable the final cake looks. You can skip it, but I don’t recommend it if you want sharp edges and a smooth finish.
Can I make this cake without eggs? No. This recipe relies on eggs for structure, moisture balance, and emulsification. I don’t recommend substituting or omitting them here, as it will change the texture and stability of the cake.
Can I use gluten-free flour? Yes. Use a 1:1 gluten-free baking flour designed to replace all-purpose flour. I’ve had the best results with blends that already contain xanthan gum. The texture will be slightly more delicate, but the cake still holds up well for layering.
Can I make this cake dairy-free? Yes, with a few adjustments. For the cake layers, use dairy-free butter and dairy-free milk (such as almond or oat milk). Add 1 teaspoon of vinegar to the milk to mimic buttermilk. For the frosting, use a block-style dairy-free cream cheese and dairy-free butter. These frostings tend to soften more quickly, so keep everything slightly cooler than usual and chill the cake briefly if needed while frosting. I recommend whipping just until smooth—overmixing can make dairy-free frostings loose.
If you like this recipe, you might also like this delicious Lemon Raspberry Coffee Cake (spoiler alert, there’s no coffee in it, that’s just what we call this style of cake). One of my most popular recipes is this Pistachio Raspberry Cake, which has glowing reviews. This Raspberry Coconut Cake features a really similar jam filling.
I hope you make this recipe. If you do, tag me on social media or leave a comment below. I love to see what you’re baking.
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Almond Raspberry Cake
Ingredients
Almond Cake
- 2⅓ cup all-purpose flour 300 grams
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 8 tbsp unsalted butter softened, 113 grams
- 3 tbsp vegetable oil
- 1 cup granulated sugar 200 grams
- 3 large eggs room temperature
- 2 tsp vanilla extract
- ¾ tsp almond extract
- ¾ cup almond flour 72 grams
- 1½ cup buttermilk 360 ml
Raspberry Jam
- 3 cups raspberries 420 grams
- ½ cup sugar 100 grams (or any sweetener, you can use maple syrup or honey as well)
- 2 tbsp lemon juice
- 1½ tbsp cornstarch
- 3 tbsp water
Almond Simple Syrup
- ½ cup granulated sugar 100 grams
- ½ cup water
- ¼ tsp almond extract
Almond Cream Cheese Frosting
- 1 cup unsalted butter softened (226 grams)
- 2 cups softened cream cheese 452 grams
- 6 cups powdered sugar 750 grams
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 tbsp heavy cream or milk (if needed)
To decorate
- 1 cup sliced almonds
- ⅓ cup raspberries
Instructions
Almond Cake
- Grease and flour 3-8” cake pans. Or simply grease the pans, and place a parchment paper circle on the bottom of the pan. I like to use spray oil to do this.
- Pre-heat the oven to 350ºF.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and set it aside.
- Beat the butter in the bowl of a stand mixer for 1 minute, on medium speed. Add the sugar and beat for 2 minutes. Then add the oil and beat for another minute, until the mixture is creamy and fluffy.
- Add the eggs to the mixture, one at a time, mixing on medium speed. Along with the final egg, you can add the vanilla and almond extract.
- Remember to scrape the bowl every so often to ensure all ingredients are getting evenly incorporated with the batter.
- Add the almond flour to the bowl and stir to combine.
- Add half of the buttermilk to the bowl and mix briefly.
- Follow with half of the flour mixture, and stir for 30 seconds or so, to combine.
- Add the remaining buttermilk and mix on low for 30 seconds.
- Add the remaining dry ingredient mixture and fold to combine. I like to finish mixing with a spatula, to ensure the batter won't get over mixed.
- Divide the batter evenly between your cake pans.
- Bake in the pre-heated oven for about 20-25 minutes.
- Remove the pans from the oven when a toothpick comes out clean once inserted in the center of the cakes.
- Let the cakes cool in the pans for 5 minutes, then invert them onto a wire rack and allow them to cool completely before frosting and filling.
Raspberry Jam
- Place the raspberries, sugar (or sweetener), and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry and starts sticking to the bottom of the pan, add a couple of tablespoons of water, or lower the heat.
- While the raspberries cook, place the cornstarch in a small bowl. Add the water and mix to combine, until the cornstarch has dissolved.
- Once the raspberries are falling apart, and have formed a sauce, add the dissolved cornstarch to the pan and cook for 1 minute until the jam is thick.
- Pour the jam through a fine mesh sieve, use a spatula to stir and press down on the raspberries to extract all the liquid out and strain the seeds out. Take your time doing this or you will miss out on a lot of jam.
- Scrape the bottom of the strainer too, a lot of the juice will accumulate there.
- Cover the bowl tightly with plastic directly on the surface. Place it in the fridge to cool down completely. You can make the jam up to 4 days ahead.
Simple syrup
- Place the sugar and the water in a small saucepan over medium heat. Bring it to a boil, while stirring, so the sugar will melt with the water. Turn the heat off and add the almond extract. Mix until combined. Set the syrup aside until it cools down completely. You can make it ahead and store it in the fridge. Only use it when it’s completely cooled.
- The simple syrup is optional, but I do love how syrups can make cakes even more moist and delicious.
Almond Cream Cheese Frosting
- Sift the powdered sugar and set it aside.
- Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter for two minutes, until creamy.
- Add the cream cheese to the bowl and beat for another 1-2 minutes, until the mixture is light and fluffy.
- Add the powdered sugar, mix on low until incorporated. Raise the speed to medium-high and beat for another minute.
- Add almond and vanilla extract, mix until incorporated.
- If the frosting is too stiff, add the heavy cream (or milk). And if the frosting is too runny, add more sifted powdered sugar. If the frosting is too runny, it could also be that the cream cheese was too soft. If that's the case, place the bowl in the fridge for about 5-10 minutes, then whip it again, until the desired consistency is achieved.
- Use the frosting immediately or store it in the fridge, covered tightly with plastic wrap directly on the surface, for up to 4 days.
- Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
To assemble
- Place a cake layer on a cake plate or stand. Brush a bit of the almond syrup on top, if using.
- Put some of the Almond Cream Cheese Frosting in a piping bag and snip the end of the bag to form a small hole.
- Spread a thin layer of frosting on the cake layer, then pipe a ring of frosting around the edges of the cake. This is meant to keep the filling inside the cake without leaking out.
- Fill the center with about ⅓ cup of the raspberry jam. Spread it evenly.
- Top with another cake layer. Repeat the process of brushing with the syrup.
- Spread a thin layer of frosting on top of the cake and pipe a ring of frosting around the edges. Spoon some of the raspberry jam in the middle.
- Top with another cake layer, followed by an almond syrup brushing.
- If the cake is sliding, place it in the fridge or freezer for 15 minutes or so. This frosting is on the soft side, so it's normal for this to happen. Refrigerating in between will definitely help.
Crumb coat
- Spread a thin layer of frosting on top of the cake and on the sides. Use an offset spatula to smooth out the top and a cake scraper to smooth out the sides. Then place the cake in the fridge for 30 minutes so the layer of frosting will set.
- This is called crumb coating, and it helps keep crumbs away from the final layer of frosting coating the cake.
- While the cake rests in the fridge, remember to keep the remaining frosting covered with plastic wrap, so it won’t form a crust.
- Then, remove the cake from the fridge and apply a thick coating of frosting.
- Repeat the smoothing of the cake with an offset spatula for the top and a bench scraper for the sides.
- I decorated the sides of the cake with sliced almonds. You can leave as it is or do your own decoration.
- Place the remaining frosting in a piping bag and pipe on top of the cake. I used a tip 4B. Top with raspberries and sprinkle with chopped almonds.
Hi,
This looks absolutely amazing and I would love to make this for my husband’s birthday. If I wanted to do three nine-inch pans/layers, can I? How would I adjust the recipe?
The current recipe makes enough for about two 8-inch layers or three 6-inch layers, so to get three full 9-inch layers, you’ll want to multiply the recipe by 1.5.
Hi! Have you made this recipe using cake flour and/or the reversed creaming method?
If I use store bought raspberry jam how much do I need? Thank you
about 1 cup total, 1/3 to 1/2 cup per layer.
Hey! I am planning on making this beautiful cake for my birthday!! However I would like to do 4 layers with 8 inch tins each, instead of 6. Would this mean I just double the recipe? And for the buttercream, I noticed there are specs of vanilla. should I use vanilla bean paste to achieve this ? Thanks 🥰
Yes you can double the recipe. And the specs it’s because I think I used vanilla bean paste which has vanilla specs on it, so you definitely can use the vanilla bean paste.
I made cupcakes, baking them for 15 – 17 minutes. Half of them I filled with raspberry jam. I topped them with the cream cheese icing (using 3 cups powdered sugar instead of 5), swirled the raspberry jam on top, and then candied some sliced almonds and put those in a pattern on the top.
Receita maravilhosa e deliciosa! Bolo lindo!!🤩
6″ cake turned out moist and delectable using the simple syrup. Made a white chocolate almond buttercream frosting. Not too sweet, not too much. Pressed sliced, toasted almonds around the sides and garnished with fresh raspberries. Perfection! A Valentine for my husband. He loves it.
Would this recipe work in 2 8” pans? And if so how long would you suggest to bake?
I believe you can. This recipe makes about 16 cups of batter, and you can fit about 6-8 cups in a 8″ pan.
How long would you bake in 8 inch pans. Dies it matter if you use a convection vs conventional?
convection oven requires lower temperature (about 25 degrees less) and often times a bit less baking time. Just keep checking until a toothpick comes off clean when inserted in the cake.
Hi Camila!!
I wanted to try this cake in the mini version! About how long do you bake the 4 inch cakes for? Thank you!
out 18 to 22 minutes, or until a toothpick comes out clean
Absolutely delicious cake and gone in a second!! I used Bob’s Red Mill 1-1 flour with great success.
How long would I bake cupcakes for? This is my favorite almond raspberry cake recipe!! 🩷
cupcakes probably 15 to 20 minutes, until the top springs back or a toothpick comes out clean
How could I make this recipe into a 3 layer 8inch cake ? Would I half the recipe and make extra batter? Thx!
I would double the recipe.
Hi Camila,
this looks delicious, can I use almond flour instead of all- purpose flour? I want to make a gluten-free cake and I think substituting all-purpose flour with almond flour will make it much more delicious than replacing it with gluten-free flour.
Thanks
Leila
I am not sure how it would affect the texture. I think it wouldn’t be the same. It’s worth experimenting.
What a great recipe! I came in second place at my company bake off with this fantastic cake 🙂 So I made it again for some friends for a very special dinner party and used almond buttercream instead of almond cream cheese frosting. I’ve never seen a better reaction to a cake!
sounds wonderful! thank you!!! and congrats on your bake off placement!!!