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Slice of Raspberry Almond Cake with fresh raspberries on top
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Raspberry Almond Cake

A delightful dessert with the sweet-tart flavor of fresh raspberries and the nutty aroma of almond, perfect for any gathering.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Almond Cake, Baking, Celebration Cake, Dessert Recipe, Raspberry Cake
Servings: 10 servings
Calories: 450kcal

Ingredients

Cake Ingredients

  • 4 large eggs Adds moisture and richness.
  • 1 cup buttermilk Contributes to the cake's density and flavor.
  • 1 cup unsalted butter, softened Essential for a rich, buttery flavor.
  • 1 3/4 cups granulated sugar Sweetens the cake perfectly.
  • 2 1/2 cups all-purpose flour Forms the structure of the cake.
  • 2 tsp baking powder Helps the cake rise beautifully.
  • 1/2 tsp baking soda Balances the acidity of the buttermilk.
  • 1/2 tsp salt Enhances the flavors.
  • 1 tsp almond extract Adds a rich almond flavor.
  • 1 tsp vanilla extract Complements the other flavors beautifully.

Buttercream Ingredients

  • 1 cup unsalted butter, softened Base for the creamy frosting.
  • 3 cups powdered sugar For sweetness and texture in the buttercream.
  • 2 tbsp fresh lemon juice Brightens the raspberry flavor.
  • 1/2 cup raspberry puree The star ingredient for flavor and color.
  • 1/2 tsp almond extract For added nutty essence in buttercream.
  • 1/2 tsp vanilla extract Enhances the frosting's complexity.

Filling and Decoration

  • 3/4 cup raspberry jam For layering and an extra burst of flavor.
  • 1 tbsp lemon juice To balance the sweetness.
  • Fresh raspberries For decoration.
  • White chocolate curls or sugar pearls (optional) For an extra touch of elegance.
  • Edible flowers (optional) To create a beautiful finish.

Instructions

Make the Almond Cake

  • Preheat your oven to 350°F (175°C) and grease three 8-inch (20cm) cake pans, lining the bottoms with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until fluffy and pale, about 2-3 minutes.
  • Slowly add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts until well combined.
  • Alternately add the flour mixture and buttermilk to the butter-sugar mixture, starting and ending with the flour. Mix until just combined; be careful not to overmix.
  • Divide the batter evenly among the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Prepare the Raspberry Buttercream

  • In a clean bowl, beat the softened butter until creamy and smooth.
  • Gradually incorporate powdered sugar, lemon juice, raspberry puree, almond extract, and vanilla extract. Beat on medium speed for about 2-3 minutes until fluffy.
  • If buttercream is too soft, add more powdered sugar to thicken; if too stiff, add a splash of milk.

Assemble the Cake

  • Start by placing the first cake layer on a serving plate. Spread half of the raspberry jam evenly on top.
  • Pipe or spread a layer of raspberry buttercream over the jam.
  • Place the second cake layer on top and repeat the process with the remaining jam and buttercream.
  • Add the third cake layer and top it with the remaining buttercream. Ensure the entire cake is covered.
  • Finish the cake with fresh raspberries, optional white chocolate curls or sugar pearls, and edible flowers.

Notes

Ensure your eggs and butter are at room temperature for best texture. For gluten-free, consider almond flour. Cake layers can be baked ahead and stored.