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    Almond Raspberry Cake

    June 6, 2024 by stylesweet 1 Comment

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    Jump to Recipe - Print Recipe

    This Almond Raspberry Cake is delightfully pink and incredibly flavorful. With two layers of moist almond cake, jammy filling, and raspberry buttercream, it is as perfect for a tea party as it is any birthday or shower.

    A two-layer almond cake with raspberry filling and frosting.
    Jump to:
    • Why You'll Love This Cake
    • How to Make Raspberry Almond Cake
    • Bake Like a Pro
    • Serving and Storage
    • Almond Raspberry Cake Recipe FAQs
    • Layer Cake 101
    • More Recipes to Try
    • Recipe

    Tangy, sweet, tart, nutty, and buttery - you will love all the different flavors and textures of this raspberry-filled almond layer cake. Raspberry and almond pair so well together. The result is a moist and buttery cake that is light and sweet.

    The cake is simple and fuss-free while yielding tremendous results. The jam does double-duty as filling and flavoring the frosting. Easily dress it up with fresh raspberries and it's ready for any party or celebration.

    Why You'll Love This Cake

    Almond flour adds more moisture than regular flour and make the cake layers soft and buttery. The cake stays moist for several days after baking.

    This is the easiest raspberry buttercream frosting ever. It uses the same jam as the filling while giving it a naturally pink color. For more raspberry flavor, you can add ground freeze-dried raspberries.

    The recipe makes a simple, two layer raspberry almond cake. You can easily use the same cake batter and frosting to turn it into a three layer, 6-inch cake.

    If you want a more intense raspberry frosting, check out the recipe for these Raspberry Cupcakes!

    A slice of almond layer cake with raspberry filling and frosting set on a pale pink plate.

    How to Make Raspberry Almond Cake

    1. Make the Cake Batter - This cake recipe starts by mixing soft butter and sugar together until light and fluffy using the creaming method. Next add the eggs and extracts then combine. Alternate adding in the dry ingredients with the milk for a smoother batter without over mixing.
    2. Bake the Cake - Next, pour the batter into buttered and floured cake pans. Bake until slightly golden on top and springy.
    3. Whip up the Frosting - Start by mixing the soft butter with a hand or stand mixer. From there, add in almost all of the powdered sugar and mix on low until it is smooth and mixed together. Add the raspberry jam and mix until the buttercream is fluffy. Add a little bit more sugar as necessary or freeze-dried raspberries, if using.
    4. Assemble the Almond Raspberry Cake - Wait until the cakes are completely cool before filling and stacking. These layers bake up relatively flat, but use a serrate knife to cut off any doming on top. Make a border of raspberry buttercream around the edges of one layer of cake before filling with jam to prevent leaks. Ice the cake with the remaining frosting.
    5. Decorate It! - For the stripe design, use an icing comb while the frosting is still soft. Top with fresh raspberries and/or flowers.
    Raspberry buttercream on top a a cake layer before frosting

    Raspberries jam swirled on top of a cake

    Bake Like a Pro

    For a smooth, professional looking cake, don't forget the crumb coat. After filling, spread a thin layer of buttercream all over the cake. This layer of icing doesn’t have to be perfect. Chill for about 15 minutes before adding the outer layer of frosting. This locks in the crumbs.

    Softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted.

    Thoroughly mix the softened butter with sugar for an ultra fluffy, tender cake.

    A close-up of a sliced almond layer cake with raspberry frosting and jam filling

    Serving and Storage

    This almond raspberry cake can be served at room temperature or chilled from the fridge. The almond flour in the cake will keep it moist and soft even after it is refrigerated.

    You can keep the cake at a mild room temperature for up to two days. If you need to keep leftovers longer, then cover the cake in plastic wrap and put in the fridge for up to 5 days.

    The baked and cooled cake layers can be frozen. Wrap well with plastic and freeze up to three months. Thaw the frozen almond cake layers in the refrigerator overnight.

    Almond Raspberry Cake Recipe FAQs

    What other pans can I bake this almond cake in?

    You can bake it in three 6-inch cake pans. Adjust the baking time accordingly. Make sure to only fill the pans ⅔ of the way full.

    What are the best pans for baking a layer cake?

    Choose a good quality aluminum cake pan with at least 2-inch tall sides.

    Can you freeze almond cakes?

    Yes! After baking and cooling completely, wrap the cakes well with plastic and freeze up to three months. Thaw the frozen almond cake layers in the refrigerator overnight.

    Layer Cake 101

    New to cake decorating? Start here:

    How to Stack and Fill a Cake

    How to Ice a Cake

    Easy Textured Buttercream Cakes

    How to Make Beautiful Layer Cakes

    Buy my books! Layered and Icing on the Cake

    More Recipes to Try

    • Strawberry layer cake on a white cake stand with fresh berries on top
      Strawberry Layer Cake
    • Cupcakes with pink raspberry buttercream and fresh raspberries
      Jam-Filled Raspberry Cupcakes
    • A sliced raspberry lemon loaf cake with pink icing on top
      Raspberry Lemon Loaf
    • A white platter of cupcakes with almond buttercream and sliced almonds on top
      Almond Cupcakes

    Recipe

    A two-layer almond cake with raspberry filling and frosting.
    Print Recipe
    5 from 1 vote

    Almond Raspberry Cake

    This Almond Raspberry Cake has two layers of moist almond cake, raspberry jam filling, and sweet, pink raspberry buttercream.
    Prep Time30 minutes mins
    Cook Time25 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Almond cake, almond raspberry cake, raspberry buttercream
    Servings: 1

    Ingredients

    For the Almond Cake

    • 1 ¾ cup (210g) all-purpose flour
    • ¾ cup almond flour
    • 2 teaspoon baking powder
    • ½ teaspoon fine sea salt
    • ¾ cup unsalted butter softened
    • 1 ½ cups granulated sugar
    • 2 large eggs
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 cup whole milk

    For the Raspberry Buttercream

    • ¾ cup unsalted butter softened
    • 3 cups powdered sugar sifted
    • ¾ cup raspberry jam divided
    • 1 teaspoon vanilla extract
    • 1 tablespoon milk as needed
    • pink gel food coloring optional
    • fresh raspberries for decorating

    Instructions

    • Make the Almond Cake
    • Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans. Set aside.
    • Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. 
    • In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix together the butter and sugar until light and fluffy, 2 to 3 minutes.  With the mixer on low, add eggs and egg yolk followed by the vanilla and almond extract. Mix to combine. Stop the mixer and scrape down the sides and bottom of the bowl.
    • With the mixer on low, add in half of the dry ingredients and mix until combined.  Add the milk and mix until combined.  Add the remaining dry ingredients and mix until smooth. 
    • Evenly divide the batter into the prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the centers of the cakes comes out clean.  Place the cakes on a wire cooling rack for 10 to 20 minutes before removing them from their pans. Cool the cakes completely before frosting.

    Make the Raspberry Buttercream

    • Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
    • Turn the mixer off and add the powdered sugar, ¼ cup raspberry jam and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
    • Turn up the speed and mix at medium-high speed for 3, until the buttercream is light and smooth. If needed, add the milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers. Add the pink food coloring and mix, if using.

    Assemble the Cake

    • Place one layer of cake on a serving dish or cake board. Spread about ½ cup of buttercream on top. Use a small offset spatula or the back of a spoon to push some of the buttercream to the edges or use a piping bag to pipe a buttercream border around the top edge.
    • Fill the center of the cake with ½ cup raspberry jam.
    • Sandwich the second layer of cake upside-down on top. Fill in the gaps between the two cakes with buttercream to prevent the jam for squishing out.
    • Create a crumb coat by icing the cake in a thin layer of buttercream. Chill in the refrigerator for 15 minutes.
    • Smoothing frost the cake with the rest of the buttercream. Use the fluted edge of an icing smoother of icing comb to create the ridges on the sides of the cake.
    • Decorated with fresh raspberries or as desired.

    Notes

    This almond raspberry cake can be served at room temperature or chilled from the fridge. The almond flour in the cake will keep it moist and soft even after it is refrigerated.
    You can keep the cake at a mild room temperature for up to two days. If you need to keep leftovers longer, then cover the cake in plastic wrap and put in the fridge for up to 5 days.
    If the buttercream is too soft, try adding up to ½ cup more powdered sugar. After that, try chilling the buttercream to stiffen it up so it doesn't get too sweet.
    For a more intense raspberry flavor, you can add ground freeze-dried raspberries to the buttercream. 
    Use the same recipe for making a three layer, 6-inch cake.
    « Blueberry Chocolate Cake
    Plum Yogurt Cake »

    Reader Interactions

    Comments

    1. Sydney Garcia

      August 31, 2024 at 3:32 pm

      5 stars
      Great cake. The almond makes it so moist. I let the frosting plain, but piled high with raspberries on top.

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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