Almond Raspberry Cake
Hello, friends today I am sharing one of my favorite cake flavors of all time: Almond Raspberry Cake.
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.
How to make the Almond Cake Batter
The ingredients for this cake batter are unsalted butter, vegetable oil, sugar, eggs, vanilla extract, almond extract, almond flour, all purpose flour, baking powder, baking soda, buttermilk and salt.
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Using oil in combination with the butter in this recipe makes the cake very moist, and steps up the level of its texture.
Adding buttermilk to the batter will also contribute to making a moist and soft cake, because the acid in the buttermilk will react with the baking soda, creating a nice rise on the cake. The buttermilk also prevents gluten formation, which helps the fluffy texture of the final result.
If you don’t have buttermilk, you can use milk instead. However, making buttermilk at home is super easy, just add 1 tsp of vinegar to the milk and let it sit for a minute before adding to the recipe.
Tips for making the cake moist
- Start by not over mixing the batter. Mixing the batter too long once the flour has been added will promote gluten development, which makes the baked goods tough and dry.
- Use buttermilk instead of milk, or add a bit of vinegar to the milk before adding to the recipe. Buttermilk helps create a tender crumb.
- Don’t over bake the cakes. Bake just until the cake springs back when touched, or a toothpick comes out clean.
- Use a simple syrup on the cake. Simple syrups are not mandatory, but they do help cakes become moist and they add flavor as well.
How to make Almond Cream Cheese Frosting
The Almond Cream Cheese Frosting is made with cream cheese, butter, powdered sugar, vanilla extract, a dash of almond extract, and heavy cream. And it’s no secret that cream cheese frosting is my number one favorite in the whole world!
If the frosting is too stiff, add a bit of milk or heavy cream to thin it out, and if the frosting is too thin, add more powdered sugar.
The amount of powdered sugar used will also vary based on the temperature of your butter and cream cheese. If the butter and the cream cheese are too soft (below 72 Fahrenheit), the frosting will naturally be a bit runnier, and you will need more powdered sugar to make it the proper consistency for cake frosting.
It’s best to use the butter and cream cheese when they are at 72 Fahrenheit.
As for the raspberry filling, you are free to use store bought raspberry jam!
I just made it the raspberry jam myself, because I like it to be a bit less sweet for the cake filling, since the cake itself will already be sweet with the frosting.
Also, I like to strain the jam, and enjoy it seedless. That’s also an option you have. If you prefer your jam to be seedless, strain the jam while it’s still hot as soon as you turn off the heat.
You can use either frozen or fresh raspberries for the recipe. The fresh raspberries often yield a thicker jam over using frozen ones, because the frozen raspberries release more water.
How to assemble the Almond Raspberry Cake
I chose to brush the layers of cake with simple syrup.
Because this cake is already naturally pretty moist, with the addition of buttermilk, oil, and almond flour, you may find that brushing the cake layers with simple syrup is not needed. And that’s totally fine.
I always prefer my cake extra moist, so the simple syrup did a great job at making this cake even more delicious, moist, and soft.
Simple syrup is very easy to make, just has to be made ahead because you should use it while it’s cooled or cold. You can store it in the fridge for months, as long as you don’t get any cake crumbs in it, so be careful when you dip the brush from the cake back into the simple syrup container.
You can flavor the simple syrup with many different flavors, I chose almond because of the cake flavor, I felt like it complimented the cake really well.
Tips on assembling the cake layers
- Brush the cake layer with almond simple syrup as you are assembling it.
- Spread a thin layer of frosting on the cake before adding the jam to the center, that prevents the jam from being absorbed by the cake.
- Pipe a tall ring of frosting around the edges of the cake to prevent the jam from seeping through.
- Don’t fill the cake with too much jam, or most of it will escape and run down the sides of the cake.
- Frost the cake with a crumb coat before applying the final coat of frosting. That will seal the cake crumbs in.
- Use a cake scraper and a turntable to assist in getting a smooth frosting layer.
When I made this cake, I also went ahead and made a half recipe, baked in small 4″ pans, and made mini cakes.
I absolutely love mini cakes, specially because they feel like a whole individual cake made just for you! They are fun to eat, and also super cute.
By halving the recipe I was able to obtain two mini cakes.
After cutting the cold cake from the fridge, let it sit for about ten minutes before serving. I always like to give the cake a chance for the frosting and the fat in the layers to soften up.
This cake recipe is simple and will make you feel fancy, serve a slice of cake and a cup of tea, enjoy your homemade tea shop dessert!
If you liked this recipe, you may also like:
- Almond Strawberry Cake
- Dulce de Leche Mocha Cake
- Lemon Blackberry Cake
- Strawberry Nutella Cake
- Raspberry Coconut Cake
- Grape Cake
Almond Raspberry Cake
Ingredients
Almond Cake
- 1 3/4 cup all-purpose flour 223 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter softened, 85 grams
- 2 tbsp vegetable oil
- 3/4 cup granulated sugar 150 grams
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup almond flour
- 1 cup buttermilk
Almond Cream Cheese Frosting
- 1 1/2 cup softened cream cheese 340 grams
- 3/4 cup unsalted butter softened (170 grams)
- 5 cups powdered sugar 637 grams
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2-4 tablespoons heavy cream or milk
Raspberry Jam
- 2 cups raspberries 280 grams
- 1/4 cup sugar 50 grams (or any sweetener, you can use maple syrup or honey as well)
- 2 tbsp lemon juice
- 1 1/2 tbsp cornstarch
- 3 tbsp water
Almond Simple Syrup
- 1/2 cup granulated sugar 100 grams
- 1/2 cup water
- 1/4 tsp almond extract
Instructions
Almond Cake
- Grease and flour 4-6” cake pans. Or simply grease the pans, and place a parchment paper circle on the bottom of the pan.
- Pre-heat the oven to 350F.
- Mix the all-purpose flour, baking powder, baking soda, salt, and set aside.
- Beat the butter in the bowl of a stand mixer for 2 minutes, on medium speed. Add the sugar, oil and mix to combine for another two minutes.
- Add the eggs to the mixture, one at a time, mixing on medium speed. Scrape the bowl and add vanilla and almond extract and mix.
- 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, add it to the bowl and stir for 30 seconds or so, to combine.
- Add the remaining buttermilk and mix on low for 30 seconds. Finish with the remaining flour.
- Divide the batter evenly between your cake pans.
- Bake on pre-heated oven for about 20-25 minutes. Smaller cake pans will take less time to bake.
- Remove the cake from the oven when a toothpick comes out clean once inserted in the cake.
- Let the cake cool in the pan for 5 minutes and flip it over in a wire rack to let it cool completely before proceeding with frosting and filling.
Almond Cream Cheese Frosting
- Sift the powdered sugar and set it aside.
- Now, beat the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
- Add the powdered sugar, mix on low until incorporated. Add almond, vanilla extract, and 2 tbsp of heavy cream or milk. Raise the speed to medium high, and beat for another minute or so.
- If the frosting is too stiff, add more heavy cream. And if the frosting is too runny, add more powdered sugar.
- This frosting will store well in the fridge for up to 5 days, covered.
- 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.
Raspberry Jam
- Place raspberry, sugar, 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, add a tablespoon of water (or more lemon juice), to the pan.
- Dissolve the cornstarch in the water.
- Add it to the pan and cook for 1 minute until the jam is thick.
- Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.
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. Store 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.
To assemble
- Place a cake layer on a cake plate or stand. Brush a bit of the simple syrup on the cake layer.
- Put some of the Almond Cream Cheese Frosting in a piping bag and snip the end of the bag to form a small hole.
- Pipe a circle of frosting around the edges of the first cake layer. This is meant to keep the filling inside the cake without leaking out to the sides.
- Fill the bottom layer with jam.
- Spread evenly.
- Top with another cake layer. Repeat the process of brushing with the syrup.
- Pipe another circle of frosting around the edges of the cake.
- Spoon some of the raspberry jam in the middle of the cake.
- Top with another cake layer, followed by a simple syrup brushing.
- Pipe another circle of frosting around the edges of the cake.
- Fill it with jam.
- Top with the last cake layer.
Frost cake with the Almond Cream Cheese Frosting
- I spread a thin layer of frosting around the cake, and then placed the cake in the fridge for 30 minutes so the layer of frosting would 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.
- Place some frosting in a piping bag and pipe on top of the cake. Top with raspberries.
How many cupcakes do you think 1 recipe would make?
I’d say maybe 18-22??
Looks amazing! Is it possible to add poppyseeds to the recipe? If so, is there any special treatment? Thank you!
You can definitely add it to the cake. Add about 1/2 tbsp with the flour. If you think you want more, add a bit more. No special treatment, just stirring it with the dry ingredients into the batter 🙂
Did my previous question go though? Please delete this if it did! I’m sorry to send again, but it looks like maybe it didn’t? I think I just found one of the best desserts ever! I baked four 6‑inch cakes, and they’re now in the freezer. I also made two sheet cakes and froze those. How far in advance can I assemble the cake? So far, I’ve baked the cakes and made the simple syrup. The event is Sunday—my daughter’s wedding reception. She already had the wedding last month, but we’re hosting a second celebration since it was out of town. The stakes are lower, and I’m really enjoying this cake.
Here are my questions:
Can I assemble the cake on Saturday?
Can i use frozen raspberries? Our local farm’s berries are available only until Wednesday, and I’ll make jam from them. Would frozen raspberries on top be messy?
Mainly: can I assemble the cake Saturday and then put fresh raspberries on Sunday?
You can assemble the cake on Saturday sure!! Yes definitely you can use frozen raspberries for the jam, but to decorate, it wont work well. They will become soggy and release water on the cake as they defrost.
and yes certainly you can assemble it Saturday and place the raspberries on sunday. They might not stick, maybe leave a little bit of frosting just to spread a thin layer on top so the raspberries will stick. Or if you pipe some frosting along the edges of the top, then the raspberries will be secure and won’t slide off.
Let me know if you have anymore questions! 🙂
Thank you so much for replying! It is very helpful to hear this. If you have time, do you know how long the jam will last? I am making it five days in advance. I tried to strain the raspberries like you said, but the jam just got stuck to my strainer so that didn’t work out. Also, even though the raspberries are really good and probably the sweetest I can remember having, the actual jam doesn’t seem very sweet. Is that OK? I’m assuming maybe because the frosting will be sweet, not overly sweet jam will be better. I contemplated dumping in a Smuckers raspberry jam in there and mixing it up, but wanted to check with you first.
Of course 🙂
The jam lasts about 7 days in the fridge, even longer. And yes, I make the jam not overly sweet so the cake won’t be super super sweet. But you can definitely mix some smuckers with it, it will be lovely!!
oops, meant to add, I also have viewed many cakes and know this has got the perfect ingredients. When my youngest college aged daughter and I made the mini cakes yesterday and they came out just like you said, I knew i had found a winning recipe. I have already made 114 huge chocolate chip cookies and 75 pink soft frosted almond sugar. But i just wanted something special at the table and I know this is it:)
Wow that sounds wonderful!! The desserts will for sure be the star of the show 😉
I think I just found one of the best desserts ever! I baked four 6‑inch cakes, and they’re now in the freezer. I also made two sheet cakes and froze those. How far in advance can I assemble the cake? So far, I’ve baked the cakes and made the simple syrup. The event is Sunday—my daughter’s wedding reception. She already had the wedding last month, but we’re hosting a second celebration since it was out of town. The stakes are lower, and I’m really enjoying this cake.
Here are my questions:
Can I assemble the cake on Saturday?
Can i use frozen raspberries? Our local farm’s berries are available only until Wednesday, and I’ll make jam from them. Would frozen raspberries on top be messy? Probably, right?
Mainly my question is this: can I assemble the cake Saturday and then put fresh raspberries on Sunday? tkae the cakes right out of the freezer? I made two batches and poured them into full size cookie sheets on top of parchment. One kind of fell apart but not too badly and I figure once it is frozen, it might be easier to frost? any recommendations. It smelled amazing.
Hi Camila, This cake will go in my regular rotation! I’ve made it several times and it never fails me. It freezes well and it makes a great mini cake, or cupcake. I’ve made the raspberry jam version and also a fresh cherry compote that was delicious! Thanks for the recipe!
That is so wonderful to hear!! Wow with cherry compote! I must try!! sounds amazing! Thank you so much
I made two 8 in cakes and followed the batter recipe exactly, but was wondering if I needed to decrease the frosting and jam if only using two 8 in layers? Please let me know!
I would do the same amount of frosting.
also same amount of jam