If you’re searching for a show-stopping dessert that balances the richness of almonds with a beautiful burst of berries, let me introduce you to my beloved Almond Raspberry Cake. This cake combines a tender almond-scented crumb with a dreamy, naturally pink raspberry buttercream—the kind of treat that instantly draws “oohs” and “aahs” at any gathering. Whether for a Sunday afternoon with coffee or a special celebration, the Almond Raspberry Cake delivers elegance without fuss, and will have everyone coming back for another slice.

Ingredients You’ll Need
Simplicity meets pure decadence with these ingredients, each bringing its own flair and character to the final creation. A sturdy foundation, bright tartness, and velvety finish work together to create the seamless experience that defines this Almond Raspberry Cake.
- Butter (90 g, room temperature): Provides the essential richness and soft crumb that sets this cake apart from the rest.
- Granulated Sugar (150 g): Sweetens the cake perfectly and helps create that golden, lightly caramelized crust.
- Eggs (2 large, room temperature): They bind the batter, giving the cake lift and structure for a perfect slice every time.
- All-Purpose Flour (130 g): The backbone of the cake, yielding just the right balance of lightness and substance.
- Almond Flour (50 g): Adds rich, nutty depth and a lovely moistness you’ll taste in every bite.
- Baking Powder & Baking Soda (¼ teaspoon each): Both leaveners team up to ensure a tender, even rise.
- Salt (¼ teaspoon): Just a pinch cleverly enhances every other flavor in the cake.
- Sour Cream (120 g, room temperature): This is the secret ingredient for unbeatable moisture and tanginess in the crumb.
- Vegetable Oil (30 g, e.g. canola oil): Adds silkiness and keeps the cake extra tender, even after a day or two.
- Vanilla Extract (1 teaspoon): Lends warmth and classic bakery aroma, balancing the almond notes perfectly.
- Almond Extract (½ teaspoon): Just a splash delivers that signature almond flavor—don’t skip it!
- Butter (100 g, room temperature): For the buttercream, it starts the base for a perfectly smooth, pipeable frosting.
- Freeze-Dried Raspberry Powder (1 ½ teaspoon): Creates the vivid color and intense berry punch in the frosting, naturally.
- Powdered Sugar (165 g): Sweetens the buttercream and whips it up to cloud-like texture.
- Vanilla Extract (1 teaspoon, for buttercream): Rounds out the berries and softens any sharp edges in the icing.
- Whole Milk (2 teaspoon, room temperature): Perfects the consistency of your buttercream for dreamy spreading.
How to Make Almond Raspberry Cake
Step 1: Prep Your Pan and Dry Ingredients
Begin by preheating your oven to 170ºC and lining a 20×20 cm baking pan with parchment paper. Give yourself a head start by sifting together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl. This step ensures a perfectly even crumb and helps avoid any lumps in your batter.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine your room-temperature butter with granulated sugar. Using a stand mixer with a paddle attachment, beat on high speed for about 3 minutes. This process is key for aerating the mixture, resulting in a fluffier Almond Raspberry Cake with a melt-in-your-mouth texture.
Step 3: Add Eggs
Now, add the eggs one at a time, blending each in fully before adding the next. This careful incorporation helps create a velvety batter and keeps your cake from getting dense or heavy.
Step 4: Alternate Wet and Dry Ingredients
Lower your mixer speed and add your sifted flour mixture gradually, mixing until just combined. Next, add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix just until incorporated—overmixing at this point can make your cake tough, so a gentle hand is ideal.
Step 5: Final Stir and Bake
Grab a rubber spatula and give the batter a final, gentle fold to ensure everything is evenly mixed. Pour the batter into your prepared pan, smoothing it out, and slide it into the oven. Bake for 28-30 minutes, or until a skewer poked into the center comes out clean. The scent wafting from your oven is a clue you’re just minutes from Almond Raspberry Cake bliss!
Step 6: Cool the Cake
Once baked, let the cake rest in the pan on a cooling rack for about 10 minutes. Then carefully lift it out using the parchment, and allow it to cool completely. This patience is well worth it so your frosting glides on like a dream.
Step 7: Make the Raspberry Buttercream
If your freeze-dried raspberries aren’t already powdered, give them a quick blitz in a blender. Sift the raspberry powder and powdered sugar together. In your mixer, beat the butter until fluffy—about 4 minutes, scraping down the bowl as needed. Next, add the powdered raspberry-sugar blend, vanilla extract, and milk in two parts, beating thoroughly after each addition. The end result is a frosting that’s decadently creamy and perfectly pink.
Step 8: Frost and Finish
Spoon your gorgeous raspberry buttercream onto the cooled cake, using an offset spatula to swirl and spread it with flair. The contrast between the creamy almond cake and tangy buttercream is simply irresistible. Your Almond Raspberry Cake is ready to dazzle!
How to Serve Almond Raspberry Cake

Garnishes
Give your Almond Raspberry Cake an extra bit of fanfare with some simple yet showy garnishes. Scatter fresh raspberries on top, or try sliced toasted almonds for crunch and elegance. A dusting of powdered sugar just before serving adds a touch of bakery charm and highlights the cake’s lovely color palette.
Side Dishes
This cake is delightfully indulgent on its own, but pairing it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can turn each slice into a restaurant-worthy dessert. For something a little lighter, a bowl of fresh seasonal berries on the side is always welcome.
Creative Ways to Present
For special gatherings, try slicing your Almond Raspberry Cake into petite squares and serving them on a tiered platter, almost like petit fours. Or, cut the cake into rounds with a biscuit cutter and stack them for adorable mini layer cakes. Elegant cake toppers, edible flowers, or even a drizzle of white chocolate make for memorable finishing touches.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap the cake well or store it in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, pop it in the fridge—just be sure to let it come to room temp before serving again so the buttercream softens up.
Freezing
You can absolutely freeze your Almond Raspberry Cake, either frosted or unfrosted. To freeze, wrap individual slices or the whole cake tightly in a double layer of cling film, then foil. Store in the freezer for up to 2 months; thaw overnight in the fridge before serving.
Reheating
While this cake is best served fresh, a quick 10-15 seconds in the microwave brings back some of its original tenderness if you’ve refrigerated it. Just be gentle so the buttercream doesn’t melt completely—the goal is a just-soft crumb and luscious frosting.
FAQs
Can I use fresh raspberries in the buttercream?
Fresh raspberries add too much moisture to the frosting, which can make it runny. Freeze-dried raspberry powder keeps the buttercream thick, colorful, and bursting with pure berry flavor—just what you want for an Almond Raspberry Cake.
What if I don’t have almond flour?
If you’re out of almond flour, finely ground blanched almonds work as a great substitute. You can also use additional all-purpose flour, but the almond flavor and extra tenderness make a real difference in this cake.
Is it possible to make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Since almond flour is naturally gluten-free, most blends work smoothly and deliver a lovely texture in this Almond Raspberry Cake.
Can I double this recipe for a larger crowd?
Yes! The recipe multiplies beautifully—just use a larger baking pan (like a 9×13 inch), and keep an eye on baking time, as it may need a few extra minutes in the oven. The more, the merrier with this crowd-pleaser!
How can I get clean slices for serving?
For neat slices, wipe your knife between each cut and use a sharp, thin-bladed knife. If the cake has been refrigerated, let it stand at room temperature for 15–20 minutes before slicing for the smoothest results.
Final Thoughts
There’s a delightful kind of magic in baking and sharing an Almond Raspberry Cake; the flavors, textures, and colors all come together in a dessert worth remembering. I hope you’ll dive in, bake it with joy, and treat yourself and your loved ones to a standout slice of homemade happiness!
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Almond Raspberry Cake Recipe
This Almond Raspberry Cake is a moist, tender cake flavored with almond and topped with a luscious raspberry buttercream. Perfect for dessert, afternoon tea, or any celebration, it offers a delightful balance of nutty richness and vibrant berry notes. With simple pantry ingredients and a quick buttercream, this cake comes together easily and is sure to impress your guests.
- Total Time: 58 minutes
- Yield: 9 slices
Ingredients
For the Almond Cake
- 90 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 130 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g. canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Raspberry Buttercream
- 100 g butter, room temperature
- 1 ½ teaspoon freeze dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Instructions
- Prepare the Oven and Pan: Preheat your oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper, making sure it covers the bottom and sides for easy removal.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes, until light and fluffy.
- Add Eggs: Add eggs one at a time, mixing after each addition until just incorporated. Scrape down the bowl as needed.
- Combine Wet and Dry Ingredients: Add the sifted flour mixture to the bowl and mix on low speed until just combined, being careful not to overmix.
- Incorporate Remaining Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the bowl. Mix until just blended. Use a rubber spatula to gently fold the batter and ensure everything is fully incorporated.
- Bake the Cake: Pour the batter into your prepared pan. Bake for 28–30 minutes or until a cake tester inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and let it cool completely on the rack before frosting.
- Prepare Raspberry Buttercream: If using whole freeze-dried raspberries, blend into a fine powder. Sift together the raspberry powder and powdered sugar in a small bowl.
- Cream the Butter: In a mixer, beat the butter for 4 minutes on medium-high speed. Scrape down the sides and mix for another 2 minutes until fluffy.
- Add Remaining Buttercream Ingredients: Add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two parts, beating after each addition until incorporated.
- Finish the Buttercream: Scrape down the bowl and give a final mix for 2 minutes until the buttercream is smooth and airy.
- Frost the Cake: Once the cake is completely cool, spread the raspberry buttercream evenly over the top. Slice and serve.
Notes
- Ensure all dairy and eggs are at room temperature for the smoothest batter.
- Do not overmix the cake batter; mix only until ingredients are just combined.
- Let the cake cool completely before frosting to prevent the buttercream from melting.
- You can use fresh raspberries to garnish for extra flair.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 444 kcal
- Sugar: 35 g
- Sodium: 274 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg