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This Raspberry Almond Cake is so fresh and full of raspberry and almond flavor. It has a moist almond vanilla cake that is topped with fresh raspberries and almond flakes. This cake taste of summer, is super easier to make and perfect for any gathering or family hangout.
This raspberry almond cake is such a delicious treat and the texture of the cake is so soft and fluffy. Raspberry season is one of my favourite seasons and this fluffy almond cake is full of delicious almond flavor and topped with raspberry and lots of almond flakes.
This almond raspberry cake is the perfect cake for spring and summer days, birthdays, baby showers and other celebrations.
For more cake recipes, try Strawberry Crumble Cake, Chocolate Ganache Cake and Lemon Pistachio Cake.
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WHY THIS RECIPE WORKS
- Raspberries: This cake has a delicious layer of raspberries that brings lots of summery flavor.
- Almond cake: This almond cake is so easy to make and is so soft!
- Almond flake topping: The cake is topped with lots of sliced almonds for a delicious crunchy texture and dusted with powdered sugar.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Let the eggs come to room temperature before baking.
- Sour cream: Sour cream makes for a softer and more tender cake. I recommend using a sour cream with fat content of around 18%. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Raspberries: For this recipe both fresh and frozen raspberries can be use but I prefer fresh raspberries.
- Almond flour: The almond flour gives and incredible soft texture as well as delicious flavor.
- Almond extract: Almond extract it great to enhance the almond flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Raspberry Almond Cake. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or an electric hand mixer. You will also need a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
STEP 2: Add the eggs one at a time into the mixture and mix it in until combined. Continue by adding half the dry ingredients, on low speed, mixing until just combined.
STEP 3: Then add the sour cream, vegetable oil, almond extract, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4: Add the cake batter into the prepared pan and even it out. Then top it evenly with raspberries and almond flakes. Bake for 45-50 minutes or until a cake tester comes out clean.
STEP 5: Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the spring form and let it cool down completely. Once completely cooled down and ready to serve, dust it with powdered sugar.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, replace it 1:1 with full-fat Greek yogurt.
Yes absolutely. They can be replaced with other fresh fruits like, blueberries or blackberries etc.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the raspberry almond cake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within a 1-2 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry Almond Cake
Equipment
Ingredients
RASPBERRY ALMOND CAKE
- 180 g all-purpose flour
- 60 g almond flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g butter room temperature
- 2 eggs room temperature
- 150 g sour cream room temperature
- 25 g vegetable oil e.g canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 280 g fresh raspberries
- 40 g almond flakes
- powdered sugar for dusting
Instructions
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside.180 g all-purpose flour, 60 g almond flour, 1 ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.150 g granulated sugar, 85 g butter
- Add the eggs one at a time and on low speed mix it in until combined.2 eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the sour cream, vegetable oil, almond extract, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.150 g sour cream, 25 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Add the cake batter into the prepared pan and even it out. Then top it evenly with raspberries and almond flakes. Bake for 45-50 minutes or until a cake tester comes out clean.280 g fresh raspberries, 40 g almond flakes
- Let the cake cool on a cooling rack. After 10 minutes, gently release and remove the cake from the spring form and let it cool down completely. Once completely cooled down and ready to serve, dust it with powdered sugar.
Romy
Amazing cake! Always a showstopper when we serve it!
Small question: would it be possible to make with 100% almond flour (for gluten intolerance)?
Jal
Très bon gâteau je l’ai testé pour la fête des voisins, tout le monde s’est régalé.
Fátima
Hello, I loved the recipe. Easy to make and delicious, I'll save it. It will be a go to recipe. I like being able to transform with other fruits and ideas
Iben Pernille Nielsen
This raspberry and almond flake cake was absolutely wonderful. The almond taste from the almond extract and almond flour together with the raspberry were the perfect combination. We all loved it!