This raspberry almond cake took a good number of test runs in my kitchen before it landed exactly where I wanted it. After plenty of little tweaks, note taking, and taste tests, this version finally became the one. It is soft, buttery, packed with juicy raspberries, and finished with flaked sliced almonds on top for the prettiest crunch. It looks like something you would spot in a bakery case, but it is meant to be made in a real home kitchen.
What I love most about this cake is that it gives you all that classic raspberry almond flavor without needing almond flour. Buttermilk keeps the crumb incredibly tender, almond extract brings that rich bakery style flavor, and fresh raspberries give the cake the best flavor and texture. Baked in an 8 inch round pan, it has the perfect thickness and such a beautiful simple look. It really is the best one layer raspberry almond cake for home bakers who do not want to buy almond flour, and one of those recipes that feels both special and easy enough to make again and again!!
Why You'll Love This Raspberry and Almond Cake Recipe
- Super easy: This is the kind of cake that looks beautiful and impressive, but it is actually so simple to make from scratch!
- No almond flour needed: You still get that delicious almond flavor without having to buy almond flour, which can be expensive.
- One layer cake: No stacking, no complicated decorating, just one gorgeous cake that feels special without all the extra work. My blackberry lemon cake is just as easy!
- So much flavor: The combination of sweet raspberries, rich butter, and almond extract gives this cake such a cozy, bakery style flavor.
- The best texture: The crumb is buttery, soft, and tender, and the sliced almonds on top add the perfect little crunch.
Jump to:
- Why You'll Love This Raspberry and Almond Cake Recipe
- Baking Tips
- One Layer Raspberry Almond Cake Ingredients
- How to Make Almond Raspberry Cake
- Easy Raspberry and Almond Cake Pro Tips
- Raspberry Almond Cake Variations
- How to store raspberry almond cake
- FAQs About Almond and Raspberry Cake Recipe
- More Sweet Treats
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
One Layer Raspberry Almond Cake Ingredients
- Buttermilk: This is a must for me. It is one of those magical baking ingredients that makes cakes extra soft, tender, and flavorful. If you cannot find it, to make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
- All purpose flour: For best results, weigh your flour. If you are not weighing it, use the fluff and spoon method so you do not accidentally add too much.
Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. - Eggs: They should be at room temperature so they blend smoothly into the batter. If your eggs are cold, place them in a bowl of warm water for a few minutes first.
- Baking powder: This gives the cake its lift and helps create that soft, fluffy texture.
- Fresh raspberries: Fresh is best here. If you wash them, make sure they are completely dry before adding them to the batter. If you are using frozen raspberries, do not thaw them first, they might add too much moisture to the better, I have not tested this recipe with frozen raspberries.
- Butter: You can use salted or unsalted butter. Just adjust the added salt as needed.
- Almond extract: This is where the almond flavor really comes from, so do not skip it if you want that classic raspberry almond combo. If you love almond, my almond croissant cookies are divine!
- Salt: Kosher salt makes all the flavors pop and keeps the cake from tasting flat.
See recipe card below for quantities.
How to Make Almond Raspberry Cake
- Preheat the oven to 350°F. Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release. In a separate large bowl using a handheld or stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well.
- Whisk together the all purpose flour, baking powder, and kosher salt until well combined. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
- Fold in the raspberries. Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the flaked sliced almonds evenly over the top. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
Hint: Make sure your oven rack is positioned in the center of the oven, not too high or too low, because it really does make a big difference in how the cake bakes.
Easy Raspberry and Almond Cake Pro Tips
- Prep the pan well: Line your 8-inch cake pan with a parchment paper circle and grease it well so the cake releases easily.
- Use an 8 inch round metal cake pan: I do not recommend baking this cake in an 8 inch square pan. It will come out thinner, and the texture is just not the same. This recipe is really meant for an 8 inch round cake pan.
- Cool and flip carefully: When I take the cake out, I like to place a plate or cooling rack on top, with parchment in between, then carefully flip it over.
- Cream the butter and sugar really well: This step helps create a lighter texture and gives the cake a better rise.
- Do not over mix the batter: Mix just until everything is combined so the cake stays soft and tender.
- Do not over bake: Pull the cake once it is set and lightly golden. Over baking will dry it out fast.
- Use sliced flaked almonds on top: They give the best texture and toast up so beautifully in the oven, I still start with toasted almonds, I toast my nuts in a 350° oven for 7-10 minutes.
Raspberry Almond Cake Variations
- Make it a layer cake: Turn this into a simple layer cake for a more dressed up version.
- Add raspberry buttercream: A raspberry frosting on top would be so pretty and delicious.
- Try almond buttercream: This is a great choice if you want to lean even more into the almond flavor.
- Use other berries: Blueberries, blackberries, or even a mix of berries would work well here.
- Add citrus zest: A little lemon zest or orange zest would brighten the flavor beautifully. My orange chocolate cake is amazing!
- White chocolate: Add a drizzle of white chocolate on top if you want a sweeter bite!
How to store raspberry almond cake
Room temperature: Store the cake covered at room temperature for up to 2 days.
Do not refrigerate: The refrigerator can dry out the cake, so I do not recommend storing it there unless absolutely necessary.
Freezer friendly: This cake freezes well. Wrap slices or the whole cake tightly and freeze for up to 2 months.
Thawing: Let the cake thaw at room temperature while it is still wrapped so it stays soft and does not dry out. Once thawed, unwrap and serve.
FAQs About Almond and Raspberry Cake Recipe
Can I use frozen raspberries?
If you are using frozen raspberries, do not thaw them first, they might add too much moisture to the batter. I have not tested this recipe with frozen raspberries.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Raspberry and Almond Cake
This raspberry almond cake recipe is all about creating a soft, buttery one layer cake with juicy raspberries, plenty of almond flavor, and a crisp, crunchy finish from sliced almonds on top. Best of all, it is designed to make the best cake for home bakers who do not want to buy almond flour.
Equipment
- 8 inch round metal cake pan
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Parchment Paper
- Measuring Spoons
Ingredients
Raspberry Almond Cake
- 1 and ¼ cups (156 grams) all purpose flour if not weighing flour make sure to use the fluff and spoon method (see notes)
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- 8 tablespoons (113 grams) unsalted butter room temperature (soft to touch)
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature, see notes
- 1 heaping cup (170 grams) fresh raspberries see notes about frozen raspberries
- ⅓ cup flaked (sliced) almonds toasted
Instructions
- Preheat the oven to 350°F
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a separate large bowl using a handheld or stand mixer on medium speed, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth, add the extracts, mix well.
- Make sure to scrape down the bowl as needed, get the bottom really well.
- In two batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the flaked sliced almonds evenly over the top.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
- When I take the cake out, I like to place a plate or cooling rack on top, with parchment in between, then carefully flip it over. Flip it back over onto a plate.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*Frozen raspberries will most likely fall to the bottom while baking and add too much moisture to the cake, I recommend sticking with fresh.
*To make ½ cup of buttermilk, add 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then pour in enough milk to reach the ½ cup mark. Stir it together and let it sit for about 5 to 10 minutes before using. It will look slightly curdled, and that is exactly what you want.
Room temperature: Store the cake covered at room temperature for up to 2 days. I really love freezing this cake the same day it is made, if it lasts that long, because storing it in an airtight container can soften the sliced almonds on top. Freezing it the day it is baked helps lock in that fresh texture and flavor.
Do not refrigerate: The refrigerator can dry out the cake, so I do not recommend storing it there unless absolutely necessary.
Freezer friendly: This cake freezes well. Wrap slices or the whole cake tightly and freeze for up to 2 months.
Thawing: Let the cake thaw at room temperature while it is still wrapped so it stays soft and does not dry out. Once thawed, unwrap and serve.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Tess says
Incredible!! I was skeptical about the lack of almond flour but it was such a tender and delicious cake
Amanda says
I love hearing that!! Thank you so much tess!
Sue says
Hi, without raspberries, is this recipe doable? Tq
Amanda says
Hi Sue! Yes it will work without raspberries 🙂