Luscious Raspberry Almond Cake Recipe Ready in 30 Minutes

Raspberry almond cake brings a delightful fusion of fruity and nutty flavors that dance across your palate with remarkable elegance.

Sweet berries nestled within a tender crumb create a sophisticated dessert that feels both rustic and refined.

Light and airy textures complement the rich, deep notes of ground almonds, promising a sensory experience beyond ordinary baked treats.

Each slice promises a harmonious balance between tart fruit and subtle nuttiness, making this cake a standout centerpiece for any gathering.

Bakers seeking a sophisticated yet approachable dessert will find this recipe both challenging and rewarding.

Delicate crumbs and vibrant fruit make this cake a true celebration of simple, quality ingredients.

The combination of raspberries and almonds redefines an ordinary cake into an extraordinary culinary adventure.

Raspberry Almond Cake – Why You Should Bake It

• Burst with Fruity Elegance: Dive into a delightful cake that combines the sweet, tangy essence of fresh raspberries with the rich, nutty undertones of almonds, creating a flavor profile that dances on your taste buds.
• Master a Showstopping Technique: Learn to craft a professional-looking Swiss meringue buttercream that transforms from potentially curdled to silky smooth, giving you a baking skill that will impress friends and family.
• Celebrate Texture Perfection: Enjoy the contrast between the light, fluffy white almond cake layers, the creamy buttercream frosting, and the vibrant, slightly chunky raspberry filling that adds a delightful burst of freshness to each bite.
• Quick and Elegant Dessert: Whip up this stunning cake in just a few hours, making it ideal for special occasions, weekend gatherings, or when you want to treat yourself to a bakery-quality dessert without leaving home.

Ingredients for Raspberry Almond Cake

• Cake Flour: Soft, finely milled flour perfect for creating a tender and delicate cake texture.
• Baking Powder: Leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Sugar: Provides sweetness and helps create a soft, moist cake texture.
• Butter, Vegetable Oil: Adds richness, moisture, and helps create a tender crumb.
• Egg Whites: Provides structure and helps create a light, airy cake.
• Sour Cream: Adds moisture and tanginess, contributing to a soft cake texture.

• Vanilla Extract, Almond Extract: Adds depth and complexity to the cake's flavor profile.
• Milk: Provides moisture and helps bind the ingredients together.
• Raspberries: Fresh, sweet-tart berries that create a vibrant filling.
• Lemon Juice: Brightens the raspberry filling and adds a subtle tangy note.
• Powdered Sugar: Sweetens and stabilizes the meringue buttercream.
• Cornstarch: Thickens the raspberry filling and creates a smooth consistency.

How to Make Raspberry Almond Cake Step-by-Step

Step 1: Prepare Baking Workspace

Set your oven to 350°F.

• Grab three 7-inch round cake pans
• Spray pans with nonstick cooking spray
• Line bottom with parchment paper circles

Step 2: Create Dry Ingredient Blend

• Cake flour
• Baking powder
• Salt

Whisk ingredients together and set aside

Step 3: Craft Butter Base

• Sugar
• Butter
• Vegetable oil

Mix until light and fluffy

Step 4: Incorporate Liquid Ingredients

• Egg whites (one at a time)
• Sour cream
• Vanilla extract
• Almond extract

Mix on medium speed until smooth

Step 5: Combine Cake Batter

• Flour mixture
• Milk

Start and end with flour mixture

Mix gently to maintain smooth consistency

Step 6: Bake Cake Layers

Pour batter into prepared pans

Bake for 26-30 minutes

Check doneness with toothpick test

Cool cakes in pans for 15 minutes

Transfer to wire rack

Step 7: Whip Meringue Buttercream

• Egg whites
• Powdered sugar
• Salt

Whip for 5 minutes until thick

Step 8: Finish Buttercream

• Cubed butter
• Vanilla extract
• Almond extract

Whip on high speed for 10-20 minutes

Step 9: Create Raspberry Filling

• Raspberries
• Sugar
• Lemon juice

Simmer for 10 minutes

Step 10: Thicken Raspberry Sauce

Mix cornstarch with water

Stir into raspberry mixture

Strain to remove seeds

Chill for 1 hour

Step 11: Assemble Cake Layers

Level cake layers

Layer with buttercream

Add raspberry filling between layers

Step 12: Final Cake Decoration

Crumb coat entire cake

Chill for 20 minutes

Frost with buttercream

Garnish with fresh raspberries

Sprinkle slivered almonds on top

Serve and enjoy your delightful creation!

Expert Tips for Raspberry Cake Texture

• Measure Precisely: Use a kitchen scale for accurate flour and sugar measurements to ensure consistent cake texture.
• Bring Ingredients to Room Temperature: Allow eggs, butter, and sour cream to sit out for 30-60 minutes before mixing for smoother batter and better incorporation.
• Avoid Overmixing: Stop mixing as soon as ingredients are combined to prevent a tough, dense cake that lacks the desired light and fluffy texture.
• Create Even Layers: Use a cake leveler or long serrated knife to trim cake tops for perfectly flat, symmetrical layers that stack beautifully.
• Chill for Clean Frosting: Refrigerate the crumb-coated cake for 20 minutes before final frosting to create a smooth, professional-looking finish that prevents crumbs from showing through.

Storage & Heating Tips for Raspberry Cake

• Refrigerate: Wrap cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 4 days to maintain freshness and prevent drying out.
• Freeze: Slice cake into individual portions, wrap each securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without losing quality or flavor.
• Reheat: Thaw frozen cake slices in the refrigerator overnight. Let cake sit at room temperature for 30 minutes before serving to restore optimal texture and taste.

Great Toppings & Drinks to Pair With

• Pair with Sparkling Rosé: The delicate raspberry and almond flavors dance perfectly with a chilled glass of sparkling rosé, enhancing the cake's fruity and nutty notes while providing a refreshing contrast.
• Serve with Lavender Earl Grey Tea: The floral and bergamot undertones of this elegant tea complement the almond cake's delicate sweetness and raspberry filling, creating a sophisticated flavor harmony.
• Match with Vanilla Bean Gelato: A scoop of creamy vanilla bean gelato alongside the cake provides a cool, smooth counterpoint to the cake's rich buttercream and tangy raspberry filling.
• Enjoy with Champagne Cocktail: A classic champagne cocktail with a sugar cube and dash of bitters elevates the cake's celebratory feel, bringing out the cake's refined and luxurious qualities.

Delicious Variations for Raspberry Almond Cake

• Berry Bliss Transformation: Swap raspberries with strawberries or mixed berries for a completely different flavor profile while maintaining the cake's delicate structure.
• Citrus Sunshine Version: Incorporate lemon or orange zest into the cake batter and buttercream for a bright, refreshing alternative that complements the almond notes.
• Chocolate Lovers' Remix: Add cocoa powder to the cake batter and create a chocolate ganache filling instead of raspberry, topped with chocolate-covered almonds for extra indulgence.
• Tropical Dream Adaptation: Replace traditional extracts with coconut extract and fold in shredded coconut to the batter, creating a tropical-inspired cake with a subtle island twist.

Raspberry Almond Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 21 reviews

• Total Time: 2 hours
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Raspberry almond cake brings European elegance to dessert tables with delicate layers of nutty richness and tangy fruit. Blended almonds and ripe raspberries create a harmonious symphony you’ll crave from first delightful bite to last sweet crumb.

---

Ingredients

Scale 1x2x3x

Primary Cake Ingredients:

• 2.5 cups cake flour
• 5 large egg whites (room temperature)
• 1.5 cups granulated sugar
• 1 cup 2%, whole milk, or buttermilk (room temperature)
• 0.5 cup unsalted butter (room temperature)
• 0.5 cup vegetable oil

Flavoring and Enhancing Ingredients:

• 3 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 cup sour cream (room temperature)
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract

Filling and Topping Ingredients:

• 12 ounces (340 grams) frozen raspberries
• 0.25 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup fresh raspberries
• 0.25 cup slivered almonds

Buttercream Ingredients:

• 0.75 cup pasteurized egg whites (from a carton)
• 5 cups powdered sugar
• 0.5 teaspoon salt
• 2 cups unsalted butter (cubed, room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a precise mise en place by spraying three 7-inch round cake pans with nonstick coating and lining with parchment circles. Heat the oven to a precise 350°F (177°C).
2. Combine cake flour, baking powder, and salt in a strategic whisking motion, creating a uniform dry ingredient foundation.
3. Utilize a stand mixer to transform sugar, butter, and vegetable oil into a pale, ethereal cream with smooth consistency.
4. Gently incorporate egg whites individually, maintaining mixture integrity. Introduce sour cream and both vanilla and almond extracts, blending until harmoniously integrated.
5. Methodically alternate flour mixture and milk additions, ensuring three flour interventions and two milk incorporations. Mix until silky smooth, avoiding overmixing which could compromise cake texture.
6. Distribute batter evenly across prepared pans, ensuring balanced volume. Bake for 26-30 minutes, monitoring cake resilience through gentle touch test or toothpick verification.
7. Allow cakes to rest in pans for 15 minutes, then transition to wire rack for complete cooling.
8. Whip egg whites, powdered sugar, and salt into a thick, opaque meringue-like substance using whisk attachment.
9. Incrementally introduce cubed butter, allowing each piece to integrate fully. Enhance with vanilla and almond extracts.
10. Elevate buttercream through vigorous high-speed whipping, transforming mixture into luxurious smoothness. Utilize paddle attachment to eliminate potential air pockets.
11. Construct raspberry filling by simmering raspberries, sugar, and lemon juice. Create cornstarch slurry to thicken mixture.
12. Strain raspberry compote through fine mesh, removing seeds and ensuring pristine texture. Chill thoroughly.
13. Carefully level cake layers using serrated knife for precision. Build cake architecture by layering buttercream and raspberry filling between each tier.
14. Apply initial crumb coat, refrigerating to set structural foundation. Generously frost exterior with remaining buttercream.
15. Embellish cake with fresh raspberries and delicate slivered almonds, creating visual and textural complexity.

Notes

• Precise preparation is key to achieving the perfect texture, ensuring each ingredient is at room temperature before mixing.
• Use cake flour for a lighter, more delicate crumb that creates an incredibly soft cake texture.
• Whipping the buttercream requires patience; continue mixing even if it looks curdled to achieve a silky smooth frosting.
• Straining the raspberry filling removes seeds, creating a smooth, professional-looking filling with intense fruit flavor.
• Chilling between cake layers and after crumb coating helps stabilize the cake and creates a cleaner, more professional finish.
• Alternating dry and wet ingredients prevents overmixing and ensures a tender, moist cake with perfect consistency.

• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 408
• Sugar: 38 g
• Sodium: 230 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg