Zesty Raspberry Almond Cake Recipe: Sweet Symphony in Slices

Warm, golden afternoons call for something sweet, and this raspberry almond cake recipe delivers pure comfort in every slice.

Soft crumbs dance with bursts of bright, tangy raspberries nestled between delicate almond-infused layers.

Delightfully moist and impossibly tender, the cake whispers of summer gatherings and spontaneous afternoon treats.

Each forkful promises a perfect balance of nutty richness and fruity brightness that makes taste buds sing.

The simple yet elegant dessert requires minimal effort but produces maximum deliciousness.

Bakers of all skill levels can confidently create this irresistible cake that turns an ordinary moment into something truly special.

Grab a slice and let the delectable magic unfold right in your kitchen.

Quick Recipe Overview

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Calories: 500 kcal

Servings: 13

Raspberry Almond Cake Ingredient Rundown

• Cake Flour: Fine-textured flour ensures a tender, delicate cake crumb with soft, melt-in-your-mouth quality.
• Baking Powder: Essential leavening agent that helps cake rise beautifully and create fluffy texture.
• Salt: Enhances overall flavor and balances sweetness in cake.
• Sugar: Provides sweetness and helps create golden, caramelized edges.
• Butter: Adds rich, creamy flavor and contributes to cake's tender structure.
• Vegetable Oil: Keeps cake moist and prevents dryness during baking.
• Egg Whites: Creates light, airy texture and helps bind ingredients together.
• Sour Cream: Adds tanginess and ensures cake remains incredibly soft and moist.
• Milk: Provides moisture and helps create smooth, consistent batter.

• Vanilla Extract: Adds warm, comforting background note to cake.
• Almond Extract: Introduces subtle, nutty complexity to overall flavor profile.

• Raspberries: Bright, tangy fruit filling that adds fresh, vibrant color and taste.
• Powdered Sugar: Creates smooth, silky texture in buttercream.
• Cornstarch: Helps thicken raspberry filling and prevent runny consistency.
• Lemon Juice: Balances raspberry sweetness and adds slight acidic brightness.
• Egg Whites: Provides structure and stability for meringue buttercream.
• Butter: Creates creamy, luxurious frosting with rich flavor.
• Slivered Almonds: Adds delightful crunch and nutty garnish.

Tools for Baking Raspberry Almond Cake Easily

• Stand mixer with paddle and whisk attachments: Essential for mixing cake batter and creating smooth buttercream.
• 7-inch round cake pans (3): Crucial for baking perfect cake layers with even height.
• Parchment paper: Prevents cake from sticking and ensures easy removal.
• Serrated knife: Helps level cake layers for a professional finish.
• Fine mesh strainer: Removes raspberry seeds for a smooth filling.
• Saucepan: Used for cooking raspberry filling.
• Mixing bowls: Necessary for combining dry and wet ingredients.
• Whisk and spatula: Helps mix ingredients thoroughly and smoothly.
• Cake board: Provides stable base for assembling and decorating cake.
• Piping bag (optional): Helps create neat buttercream borders.

How to Make Raspberry Almond Cake at Home

• Cake Pan Preparation

Grab three round pans and coat them with nonstick spray. Line the bottom with parchment paper for easy removal.

• Dry Ingredients Blend

Mix cake flour, baking powder, and salt in a bowl. This creates the base for a light, fluffy texture.

• Butter Sugar Fusion

Cream together sugar, butter, and oil until the mixture looks pale and soft. This step builds the cake’s rich foundation.

• Liquid Harmony

Add egg whites one at a time, blending smoothly. Stir in sour cream and sweet almond extracts to enhance flavor depth.

• Batter Creation

Gently fold flour and milk into the wet mixture, alternating carefully. Stop mixing when the batter looks silky and consistent.

• Baking Magic

Pour batter into prepared pans. Bake until cakes are golden and spring back when touched. Let them cool completely before assembling.

• Buttercream Crafting

Whip egg whites, sugar, and salt until thick and glossy. Gradually add butter pieces, creating a smooth, luxurious frosting.

• Raspberry Filling

Cook raspberries with sugar until bubbly. Strain to remove seeds, creating a bright, tangy spread for between cake layers.

• Cake Assembly

Stack cake layers, spreading buttercream and raspberry filling between each. Frost the entire cake with a smooth, even coating.

• Final Touches

Garnish with fresh raspberries and crunchy almond slivers. Serve and enjoy your stunning creation!

Flavor Tweaks for Raspberry Almond Cake Lovers

• Swap almond extract with other flavors like vanilla bean or coconut to create unique taste profiles that match your personal preference.
• Use room temperature ingredients and avoid overmixing batter to ensure a moist, tender cake texture that melts in your mouth.
• Whip buttercream patiently, allowing it to develop a silky smooth consistency by continuing to beat even if it looks curdled or separated.
• Adjust sugar levels in filling based on raspberry tartness, tasting and adding more sweetener if needed for balanced flavor.
• Prepare cake layers and raspberry filling one day in advance, storing separately in airtight containers to streamline assembly and reduce day-of stress.

Ideas for Serving Raspberry Almond Cake

• Raspberry Romance Plating: Arrange slices on elegant white plates with a delicate dusting of powdered sugar, creating a dreamy dessert presentation that highlights the cake's beautiful layers and vibrant raspberry filling.
• Afternoon Tea Companion: Pair this delightful cake with a warm cup of Earl Grey tea or a chilled glass of rosé wine, transforming your dessert into a sophisticated culinary experience that delights the senses.
• Seasonal Celebration Centerpiece: Showcase the cake as a stunning dessert for summer gatherings, garden parties, or bridal showers, where its fresh raspberry notes and elegant almond flavor will impress guests and become the talk of the event.
• Gifting Gourmet Treat: Carefully package individual slices in clear gift boxes with a ribbon, making this raspberry almond cake a thoughtful homemade present for birthdays, anniversaries, or special occasions that shows true culinary love.

How to Keep Raspberry Almond Cake Fresh

• Refrigeration Strategy: Store the assembled cake in an airtight container within the refrigerator for up to 4 days. Cover loosely with plastic wrap to maintain moisture and prevent absorbing other food odors.
• Room Temperature Care: Allow chilled cake to sit at room temperature for 30-45 minutes before serving to restore its soft, tender texture and enhance flavor profile.
• Freezing Technique: Wrap individual cake layers separately in plastic wrap and aluminum foil. These layers can be frozen flat for 2-3 months, providing convenient make-ahead options for future dessert preparation.
• Filling Freshness: Keep raspberry filling in a sealed glass container within the refrigerator. Consume within 5-7 days for optimal taste and quality, stirring gently before each use to maintain consistent texture.

Heavenly Raspberry Almond Cake

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4.5 from 8 reviews

• Total Time: 2 hours
• Yield: 13 1x

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Description

Delightful raspberry almond cake combines European baking traditions with rich nutty flavors. Elegant dessert promises sweet moments of pure culinary pleasure for home bakers and friends gathering around the table.

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Ingredients

Scale 1x2x3x

• 1 cup fresh raspberries
• 12 oz (340 g) frozen raspberries
• 5 large egg whites (room temperature)
• 2 cups unsalted butter (cubed, room temperature)
• 1.5 cups granulated sugar
• 5 cups powdered sugar
• 2.5 cups cake flour
• 1 cup 2%, whole milk, or buttermilk (room temperature)
• 0.75 cup pasteurized egg whites (from a carton)
• 0.5 cup unsalted butter (room temperature)
• 0.5 cup vegetable oil
• 0.5 cup sour cream (room temperature)
• 0.25 cup slivered almonds
• 0.25 cup granulated sugar
• 0.5 tsp salt
• 3 tsp baking powder
• 2 tbsps water
• 2 tbsps cornstarch
• 2 tsp vanilla extract
• 2 tsp almond extract
• 1 tbsp lemon juice
• 0.5 tsp salt

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Instructions

1. Preparation: Coat three 7-inch round cake pans with nonstick spray and line with parchment. Preheat oven to 350°F (177°C).
2. Dry Ingredients: Whisk cake flour, baking powder, and salt into a uniform mixture.
3. Creaming Process: Use stand mixer to transform sugar, butter, and vegetable oil into a pale, airy cream with smooth consistency.
4. Wet Ingredient Integration: Fold in egg whites individually, then blend sour cream and extracts until harmoniously mixed.
5. Batter Composition: Alternate flour mixture and milk in three and two stages respectively, mixing until silky smooth without overmixing.
6. Baking: Distribute batter evenly across prepared pans and bake for 26-30 minutes, checking doneness with gentle touch or toothpick test.
7. Cooling: Rest cakes in pans for 15 minutes, then transfer to wire rack for complete cooling.
8. Buttercream Creation: Whip egg whites, powdered sugar, and salt into thick meringue, then gradually incorporate cubed butter and extracts.
9. Raspberry Filling: Simmer raspberries, sugar, and lemon juice, thickening with cornstarch slurry. Strain through fine mesh and chill thoroughly.
10. Assembly: Level cake layers, construct tiers with buttercream and raspberry filling between each layer. Apply crumb coat and refrigerate.
11. Finishing: Frost cake exterior generously, then garnish with fresh raspberries and slivered almonds for visual and textural appeal.

Notes

• Mise en Place Precision: Thoroughly prepare pans with non-stick spray and parchment circles to guarantee seamless cake release and perfect shape.
• Temperature Sensitivity: Maintain exact 350°F oven temperature for consistent baking, preventing under or overdone cake layers.
• Mixing Mastery: Avoid overmixing batter to preserve delicate cake texture; stop mixing when ingredients are just incorporated to prevent dense, tough results.
• Cooling Technique: Allow cakes to rest in pans for 15 minutes before transferring to wire rack, preventing structural damage and ensuring even cooling.

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

Nutrition

• Serving Size: 13
• Calories: 500
• Sugar: 50 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 60 mg