Description
Light, fluffy, and bursting with flavor, this Almond Raspberry Cake pairs nutty almonds with fresh raspberries for a dessert that’s perfect for spring parties, brunches, or a cozy weekend treat. Elegant yet simple, it’s a versatile cake you can bake as a full cake, mini cakes, or even a layered masterpiece.
Ingredients
1 cup all-purpose flour
1 cup almond flour (or ground almonds)
1 ½ tsp baking powder
¼ tsp salt
¾ cup unsalted butter, room temperature
¾ cup granulated sugar (or brown sugar)
3 large eggs, room temperature
1 tsp almond extract
1 ½ cups fresh raspberries
Optional: powdered sugar, almond slivers, or frosting for decoration
Instructions
Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round pan and dust with flour or line with parchment paper.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add Eggs & Extract: Mix in eggs one at a time, then add almond extract.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
Fold Dry Ingredients Into Wet: Gently fold the dry mixture into the wet ingredients until smooth. Avoid overmixing.
Fold in Raspberries: Carefully fold fresh raspberries into the batter. Toss in flour if desired to prevent sinking.
Bake: Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out mostly clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Decorate: Optional – dust with powdered sugar, add frosting, or top with almond slivers and fresh raspberries.
Notes
Use room-temperature butter and eggs for a smooth, airy batter.
Gently fold berries to prevent crushing and maintain a pretty presentation.
Check for doneness early—overbaking can dry out the cake.
For mini cakes or cupcakes, bake 18–22 minutes.
Layer the cake with almond cream or raspberry jam for a show-stopping dessert.
Store in an airtight container at room temperature (1–2 days), refrigerate up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
Nutrition
- Serving Size: 12 slices