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Raspberry Almond Cake is a perfect blend of sweet, tart, and nutty flavors. The cake is light and fluffy and beautiful to look at. I know your friends and family will love this easy recipe.
Why Make Raspberry Almond Cake
I am always craving fresh fruit, in particular raspberries are a favorite. They are the ultimate sweet, tart treat.
- The Perfect Balance of Flavors. It’s a sweet, nutty tart treat to love. Also try my No Churn Strawberry Cheesecake Ice Cream.
- Beautiful to Look At. Vibrant pops of color from the fresh raspberries.
- Easy To Make. No fuss required, just a few simple steps.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Butter. I like to use unsalted butter.
- Granulated Sugar.
- Vanilla Extract & Almond Extract. Both are needed for the ultimate flavor.
- All Purpose Flour. Gluten free all purpose will also work well.
- Baking Powder. This is the leavening agent needed. Be sure it’s not stale!
- Egg. This helps everything stick together and rise.
- Vanilla Yogurt or Sour Cream. This offers a creamy flavor and texture. Both work great.
- Milk. Use any nut milk or 2% milk.
- Fresh Raspberries. I do not recommend frozen, they tend to have more liquid.
- Sliced Almond. These add texture and flavor and make for a nice topping.
Recipe Variations
- Use fresh blueberries in place of the raspberries, they will work great.
- Make it gluten free by using all purpose gluten free flour.
- Use store bought frosting if you want a more indulgent cake.
Steps To Make This Recipe
- Step One. Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan (photo 3).
- Step Two. In a medium bowl, combine flour, baking powder, and salt, whisk and set aside (photo 1).
- Step Three. In a standing mixer, or using a hand mixer, beat the room temp butter and sugar until combined. Add in the eggs, sour cream or yogurt, milk, vanilla extract, and almond extract (photo 2).
- Step Four. Slowly add in the dry ingredients to the wet ingredients. Be sure to scrape the sides down and get that mixed in as well.
- Step Five. Chop about 1/2 cup of the fresh raspberries roughly (not too small, nice chunks). Add the raspberries and sliced almonds to the batter. Using a spatula, gently just fold them into the batter. Do not over mix otherwise the raspberries will give off too much color and cake will be rubbery.
- Step Six. Pour the cake batter into the lined springform pan, add a few additional raspberries to the top of the batter. Sprinkle a few extra sliced almonds on top and gently press them into the batter for garnish. Bake for 35-40 minutes or until a toothpick comes out clean from the center (photo 4).
Tips For Almond Raspberry Cake
- Do not over mix the raspberries, otherwise the raspberries will give off too much color and cake will be rubbery.
- Try not to let the raspberry topping touch the edges of the cake pan, they can burn this way.
- Let the cake completely cool before icing and cutting.
- Storage and Freezing: Refrigerate after 2 days. Since there are berries in the cake, it won’t last as long at room temperature. Keep the cake tightly wrapped and covered in the fridge for up to 4-5 days.
- You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziplock bag. Let the cake defrost overnight in the fridge when ready to serve.
Other Desserts To Try
Breakfast
Strawberry Yogurt Muffins
Breakfast
Easy Lemon Blueberry Breakfast Bread
Dessert
Carrot Cake Oatmeal Cookies
Dessert
Almond Lemon Cookies
Raspberry Almond Cake
Raspberry Almond Cake is a perfect blend of sweet, tart, and nutty flavors. The cake is light and fluffy and beautiful to look at.
Equipment
- 9-inch springform pan or a 9-inch pie plate
- parchment paper
Ingredients
- ⅓ cup butter, unsalted, room temperature
- ¾ cup white granulated sugar
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 egg
- ¼ cup sour cream or yogurt, both work great
- ¼ tsp salt
- 1 tsp baking powder
- 1⅔ cup all purpose flour
- ¾ cup 2% milk , or plant based milk if needed
- 1 cup fresh raspberries , more for garnish
- ⅓ cup sliced almonds , more for garnish
Icing
- 1 cup powdered sugar
- 1 tbsp 2% milk or water , more may be needed to thin the icing
Instructions
- Preheat the oven to 350°. Spray a 9-inch springform pan or a 9-inch pie pan with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
- In a medium bowl, combine flour, baking powder, and salt, whisk and set aside.
- In a standing mixer, or using a hand mixer, beat the room temp butter and sugar until combined. Add in the eggs, sour cream or yogurt, milk, vanilla extract, and almond extract.
- Slowly add in the dry ingredients to the wet ingredients. Be sure to scrape the sides down and get that mixed in as well.
- Chop about 1/2 cup of the fresh raspberries roughly (not too small, nice chunks). Add the raspberries and sliced almonds to the batter. Using a spatula, gently just fold them into the batter. Do not over mix otherwise the raspberries will give off too much color and cake will be rubbery.
- Pour the cake batter into the lined springform pan, add a few additional raspberries to the top of the batter. Sprinkle a few extra sliced almonds on top and gently press them into the batter for garnish. Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Let the almond raspberry cake cool completely before icing and slicing. Top with a few fresh raspberries for an extra pop of color. Enjoy!
Notes
- Do not over mix the raspberries, otherwise the raspberries will give off too much color and cake will be rubbery.
- Try not to let the raspberry topping touch the edges of the cake pan, they can burn this way.
- Let the cake completely cool before icing and cutting.
- Add some lemon zest to the finished cake for a nice fresh flavor.
- Storage and Freezing: Refrigerate after 2 days. Since there are berries in the cake, it won’t last as long at room temperature. Keep the cake tightly wrapped and covered in the fridge for up to 4-5 days.
- You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziplock bag. Let the cake defrost overnight in the fridge when ready to serve.
Nutrition
Serving: 1 slice with icing | Calories: 359kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 208mg | Potassium: 130mg | Fiber: 2g | Sugar: 36g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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