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.
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