Easy Almond Raspberry Cake – Soft, Fluffy & Irresistible
Introduction
Welcome friends! This almond raspberry cake combines a super-soft almond cake with a fresh raspberry buttercream made from freeze-dried raspberries.
It’s a simple recipe that comes together quickly, taking about 58 minutes from start to finish and serving around 9 slices.
This makes it perfect for birthdays, baby showers, or any gathering where you want a dessert that looks beautiful and tastes amazing.
If you enjoy soft homemade cakes like this Almond Raspberry Cake, you might also love this beautiful Strawberry Lemon Cake, another fruity dessert that’s perfect for spring celebrations.
Why You’ll Love This Almond Raspberry Cake
There are many reasons to love this almond raspberry cake. From its soft almond crumb to the bright raspberry buttercream, this dessert is both simple to make and incredibly delicious.
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There are so many reasons to love this almond raspberry cake. From its soft almond crumb to the bright raspberry buttercream, this dessert is both simple to make and incredibly delicious.
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So simple to make: This cake is a breeze — no complicated steps or fancy techniques, which busy home bakers will appreciate.
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Ultra soft and tender: Almond flour gives the cake a moist and delicate crumb that makes every bite melt in your mouth.
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Rich almond flavor: The nutty almond flavor adds a beautiful depth that pairs perfectly with the fruity frosting.
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Fresh raspberry buttercream: The tangy raspberry buttercream balances the sweetness of the cake and brings a bright berry flavor to every slice.
What You’ll Need
To make this almond raspberry cake, you’ll need a mix of pantry staples and fresh ingredients that create the perfect balance of nutty almond flavor and fruity raspberry sweetness.
Almond flour helps give this cake its soft texture and delicate nutty flavor. If you’re new to baking with almond flour, you can learn more about how it works in cakes in this guide to baking with almond flour.
- All-purpose flour
- Almond flour
- Baking powder
- Baking soda
- Salt
- Butter, softened to room temperature (pull out 1–2 hours before baking)
- Granulated sugar
- Eggs, room temperature
- Sour cream (about 18% fat), room temperature
- Vegetable oil (neutral-flavored, e.g. canola)
- Vanilla extract
- Almond extract
- Freeze-dried raspberries — powdered (if not powdered, blend to a fine powder)
- Powdered sugar (confectioners’ sugar)
- Milk
How to Bake It
Follow these simple steps to bake the perfect almond raspberry cake with a soft crumb and smooth raspberry buttercream frosting.
- Bring butter, eggs, and sour cream to room temperature.
- Preheat oven to 170ºC (340ºF) and grease a 20×20 cm (8×8 in) square baking pan, then line it with parchment paper.
- Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt and set aside.
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Beat softened butter and granulated sugar on medium-high with an electric mixer for about 3 minutes until fluffy.
- Add eggs one at a time, beating well after each addition until smooth.
- Scrape down the bowl, then with the mixer on low add the dry ingredients gradually until just combined.
- Pour in sour cream, vegetable oil, vanilla extract, and almond extract and mix gently, finishing with a light fold using a rubber spatula.
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Pour the batter into the prepared pan and smooth the top.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely before frosting.
- If freeze-dried raspberries aren’t already powdered, pulse them in a blender or spice grinder until fine.
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Sift the raspberry powder and powdered sugar together through a fine mesh sieve to remove any clumps.
- Beat softened butter on medium-high for about 4 minutes until creamy, scrape down the bowl, then continue mixing for another 2 minutes.
- Gradually add the sifted raspberry-powder and powdered sugar mixture, vanilla extract, and milk (adding the milk in two parts), whipping until each addition is fully incorporated.
- Scrape down the bowl and whip the buttercream for 2 more minutes until light and fluffy.
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Spread the raspberry buttercream evenly over the cooled cake.
Baker’s Tips for Best Results
- Use a kitchen scale: I always prefer grams because they’re more exact. Using a scale means you get your ingredients just right, which makes your cake turn out perfectly every time.
- Don’t overmix the batter: After your mixer has done its job, I like to fold the batter gently with a spatula to make sure everything is fully combined without toughening up the cake.
- Choose your baking pans wisely: Aluminum pans work best here—they’re light-colored and bake the cake more gently for a softer crumb. Dark pans heat up faster and can make the edges too dark or dry. Remember to grease your pan with butter and line it with parchment paper for easy removal!
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If you enjoy baking cozy homemade treats, you might also like this Blueberry Cream Cheese Bread, another soft bake that’s perfect for breakfast or afternoon coffee.
Flavor Swaps & Substitutions
If you want to switch things up or accommodate different tastes, here are some easy swaps to try while keeping the essence of the recipe:
- Try other nut flours: Hazelnut or pistachio flour work great instead of almond flour, using the same amount by weight. You’ll get a slightly different flavor and color, which is fun to experiment with!
- Nut-free alternative: Replace almond flour with all-purpose flour in the same weight. The cake won’t be quite as tender but will still be delicious and safe for nut allergies.
- Swap the sour cream: Use full-fat Greek yogurt 1:1 instead of sour cream. It adds a tangy flavor and richness while still keeping the cake moist.
- Change up the almond extract: Leave it out or replace it with vanilla extract in equal amounts, or add a teaspoon of amaretto liqueur for a fun, boozy twist.
- Switch fruit for buttercream: Use powdered freeze-dried strawberries, blueberries, or mixed berries in place of raspberries to create a different fruity buttercream.
- Use fresh fruit for buttercream: Replace the powder with reduced fresh raspberry puree (cook down to concentrate and then strain). Just reduce added milk a bit so the buttercream stays thick.
- Add crunch: Sprinkle toasted sliced almonds or chopped nuts on top for extra texture. Or press whole freeze-dried raspberries into the frosting for a fun look.
- Make cupcakes or layer cakes: Bake the batter in a 12-cup standard muffin tin for about 18–22 minutes, or bake in round pans and use extra buttercream to stack beautiful layers.
- Try different frostings: Swap raspberry buttercream for cream cheese or mascarpone frosting for a tangier, less sweet finish.
- Add a citrus twist: Stir in 1–2 teaspoons of lemon zest into the batter or buttercream to brighten up the flavors even more.
Storage and Make-Ahead Tips
This almond raspberry cake stores well, making it a great dessert to prepare ahead for parties or family gatherings.
Store the cake in an airtight container at room temperature for up to two days to keep it soft and fresh. For longer storage, place it in the refrigerator and bring it back to room temperature before serving.
More Cake Recipes You’ll Love
If you enjoy baking soft homemade cakes, here are a few more delicious recipes from Cookliva to try next:
- Homemade Strawberry Cake – soft, fruity, and perfect for celebrations.
- Strawberry Lemon Cake – bright, fresh, and full of citrus flavor.
- Classic Carrot Cake – moist, warmly spiced, and topped with creamy frosting.
- Classic Vanilla Cupcakes – a simple bakery-style cupcake everyone loves.
Almond Raspberry Cake
Super soft and delicious Almond Raspberry Cake with a fluffy almond cake almond cake and raspberry buttercream. This cake is full of delicious flavor. Almond and raspberry goes absolutely perfectly together!
Prep Time 30 minutes mins
Cook Time 28 minutes mins
Total Time 58 minutes mins
Course Dessert
Cuisine American
Servings 9 slices
Calories 444 kcal
Keyword almond cake, buttercream, raspberry
Tried this recipe?Let us know how it was!
Answers to Common Questions
Where do I find freeze-dried raspberries?
You can usually find freeze-dried raspberries at your local supermarket or specialty grocery store, often in the baking aisle or health food section. They come whole, sliced, or cubed. For this recipe, you want the powdered form or blend them yourself in a small blender or spice grinder.
Can this cake be made a day ahead?
Absolutely! This cake stores beautifully and stays moist when kept in an airtight container at room temperature. So feel free to bake it a day early and enjoy the convenience.
How do I know when the cake is done?
The best way is to use a cake tester or toothpick. After baking for the stated time, insert it into the center of the cake. If it comes out clean, with no batter sticking to it, your cake is perfectly baked and ready to cool.
Conclusion
Conclusion
Almond raspberry cake is a beautiful dessert that combines soft almond cake with a fresh and tangy raspberry buttercream. The nutty almond flavor pairs perfectly with the bright sweetness of raspberries, creating a cake that feels both elegant and comforting.
Whether you’re baking it for a birthday, a baby shower, or a cozy family gathering, this almond raspberry cake is sure to impress. With its fluffy texture, vibrant flavor, and simple preparation, it’s a recipe you’ll want to make again and again.
Print
Best Almond Raspberry Cake
- Total Time: 58 minutes
- Diet: Vegetarian
Description
A soft and flavorful almond raspberry cake topped with a fresh raspberry buttercream. This easy homemade dessert is perfect for birthdays, celebrations, or family gatherings.
Ingredients
1 ½ cups all-purpose flour
¾ cup almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup granulated sugar
2 eggs, room temperature
½ cup sour cream
¼ cup vegetable oil
1 tsp vanilla extract
½ tsp almond extract
For the raspberry buttercream:
¾ cup butter, softened
2 cups powdered sugar
¼ cup freeze-dried raspberries, powdered
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. Bring butter, eggs, and sour cream to room temperature.
2. Preheat the oven to 170°C (340°F). Grease and line an 8×8 inch baking pan with parchment paper.
3. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
4. In another bowl, beat butter and sugar for about 3 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Gradually mix in the dry ingredients until just combined.
7. Add sour cream, vegetable oil, vanilla extract, and almond extract and gently mix.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely before frosting.
For the raspberry buttercream:
11. Beat butter until creamy.
12. Add powdered sugar and raspberry powder gradually.
13. Mix in vanilla extract and milk until smooth and fluffy.
14. Spread the raspberry buttercream evenly over the cooled cake.
Notes
For the best flavor, use freeze-dried raspberries instead of fresh ones in the buttercream.
Make sure all ingredients are at room temperature to achieve a smooth batter.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 444 kcal
- Sugar: 34 g
- Fat: 24 g
- Carbohydrates: 52 g
- Protein: 6 g
