This Raspberry Almond Cake is a delicious fluffy layer cake perfect for any spring occasion. It starts with a tender, buttery almond cake with sweet raspberry jam in the filling. The cake gets topped with a light and fluffy whipped cream cheese frosting that is lightly sweet and tangy. It is such a crowd pleaser and would be great for any parties including Easter, Mother's Day, baby showers, or a fancy weekend brunch.
This recipe for almond cake with raspberry filling creates such a moist cake, in part due to the almond flour in the batter which also adds the best almond flavor. The raspberry jam and fresh raspberries pair perfectly with the sweet almond cake and the whipped cream cheese frosting. It's sweet, tart, rich, and light all in one beautiful layer cake!
Why You'll Love This Recipe
Triple almond - this raspberry almond cake does not skimp on the almond flavor! It has almond flour and almond extract in the cake batter, almond extract in the frosting, and the frosted cake gets decorated with toasted, sliced almonds.
Moist, tender cake - the almond cake in this recipe uses several ingredients to keep it moist and tender. Almond flour creates a soft crumb in the cake, and butter, oil, and buttermilk add richness and moisture. The resulting cake is delicate yet rich.
Fluffy frosting - traditional cream cheese frosting is delicious, but sometimes it is too heavy. This whipped cream cheese frosting has whipped cream folded in, lightening the texture and mellowing out the flavor. The airy, velvety frosting goes so well with the soft almond cake.
Simple filling - use store-bought raspberry jam in between cake layers for an easy filling, or homemade would work just as well.
- Almond flour. Finely ground almond flour is mixed into the cake batter to provide flavor, texture, and moistness.
- All-purpose flour. All-purpose flour is also used to stabilize the case.
- Buttermilk. This keeps the cake moist and adds extra fat.
- Heavy whipping cream. Used as the base of the whipped cream cheese frosting.
- Cream cheese. Full-fat, room-temperature cream cheese should be used.
- Almond extract. Pure almond extract should be used to enhance the almond flavor in both the cake and frosting.
- Raspberry jam. Store-bought or homemade raspberry jam can be used in the filling of the raspberry and almond cake.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Rub the zest of 1 lemon into the sugar for a lemon raspberry cake version.
- Mix ½ cup of white chocolate chips into the batter for added sweetness.
- Use Bob's 1-1 Gluten Free Baking Flour to make this recipe gluten free.
- Fill the cake with strawberry jam or your favorite jam instead of the raspberry jam.
- Use greek yogurt or sour cream in place of buttermilk.
How to Make This Recipe
One: Whisk together the dry ingredients.
Two: Cream together the butter, sugar and oil.
Three: Add the eggs and buttermilk and extracts and mix.
Four: Alternating adding the dry ingredients and buttermilk until combined.
Five: Split the batter between two 6" cake pans. Bake, then cool.
Six: Beat down the cream cheese, powdered sugar, and almond extract.
Seven: In another bowl, whip the heavy whipping cream until stiff peaks form.
Eight: Fold the whipped cream into the cream cheese until completely combined and light and fluffy.
Nine: Cover the top of the bottom cake layer with frosting, then add a frosting dam around the edge.
Ten: Fill completely with raspberry jam, spreading to meet the edges.
Eleven: Add the second cake layer and cover the sides with frosting.
Twelve: Use an offset spatula to completely cover the cake with a thin layer of frosting. Refrigerate for 15 minutes.
Thirteen: Add another layer, thicker layer of frosting and smooth it out.
Fourteen: Add toasted almonds halfway up the side of the cake and top with fresh raspberries.
- Don't over mix the cake batter to ensure it comes out light and fluffy.
- Wrap and freeze the cake layers once cooled. This keeps them moist and helps make frosting easier so there are fewer crumbs.
- Level off any domed tops of the cake layers for an even layer cake.
- Don't over whip the whipped cream, otherwise, the frosting won't spread nicely.
- Allow the cake to come to temperature for at least an hour before serving.
It adds sweetness, adds fat and moisture, and gives cakes extra texture.
Raspberry, peach, apricot, plum, cherry, and pistachio are all great compliments to almond.
When the edges begin to slightly pull away from the sides, and a cake tester inserted into the center comes out with no wet batter, but still has a few moist crumbs.
Store the raspberry and almond cake uncovered in the fridge until ready to serve. Remove from the fridge at least 1 hour prior to serving.
Once sliced, add pieces of parchment paper or plastic wrap to the cut slices and store in the fridge for up to 4 days.
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Raspberry and Almond Cake
- 2 6-inch cake pans
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Piping bag (or ziptop bag)
- Cake scraper optional
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup almond flour
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk room temperature
Whipped Cream Cheese Frosting
- 6 oz full-fat cream cheese room temperature
- ½ cup powdered sugar
- 1 ½ cups heavy whipping cream very cold
- ½ tablespoon vanilla paste or extract
Filling & Topping
- ¼ cup raspberry jam
- ¾ cup sliced almonds
- fresh raspberries
- Preheat the oven to 350℉ and grease and line the bottom of two 6” pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, salt, cornstarch, and almond flour. Set aside.1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, 1 tablespoon cornstarch, ½ cup almond flour
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter, sugar, and oil on medium high speed for 3 minutes.¼ cup unsalted butter, ¾ cup granulated sugar, ¼ cup vegetable oil
- Scrape down the sides, then add the eggs, and both extracts and beat for another minute. Scrape down the sides again.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Add half of the flour mixture and mix on low speed. With the mixer running, pour in the buttermilk, then add the remaining flour mixture. Mix on low until just combined.½ cup buttermilk
- Use a rubber spatula to scrape the sides and gently mix once more by hand, then divide the batter evenly between the two cake pans. Smooth it out evenly.
- Bake for 32-36 minutes until a toothpick inserted into the center comes out without any wet batter and the sides have slightly pulled away from the edges of the pan.
- Cool for 10 minutes, then remove from the pan. Wrap completely in plastic wrap and freeze for 1-2 hours, or overnight.
- Add the bowl and whisk attachment to the freezer for 15 minutes. In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a handheld mixer), whip the heavy cream until stiff peaks form and hold on the tip of the whisk without falling. Remove into another bowl and place in the fridge.1 ½ cups heavy whipping cream
- To the stand mixer bowl, add the cream cheese, powdered sugar, and vanilla and beat (with the paddle attachment) on medium low speed until very creamy and no chunks remain. Scrape down the sides with a rubber spatula.6 oz full-fat cream cheese, ½ cup powdered sugar, ½ tablespoon vanilla paste or extract
- Add half of the whipped cream and fold it together until completely smooth and loosened slightly. Add the second half of the whipped cream and fold again until completely combined. Take care not to mix or else it will push all of the air out of the frosting.
- Place one cake round on a serving platter. Add a large dollop of frosting and spread evenly to meet the edges. Add about ½ cup of frosting to a piping bag and cut of a 1 cm tip. Pipe a circle around the entire inside edge of the cake. Fill the well with ½ cup raspberry jam and spread evenly to meet the frosting circle.¼ cup raspberry jam
- Add the second cake layer. Add two large dollops of frosting to the top of the cake. Spread it over the top, working it down the sides to the bottom so the cake is completely covered with a thin layer (the crumb coat). Add additional frosting, if necessary, to get full (but thin) coverage. Refrigerate for 15-30 minutes.
- While the cake chills, toast the almond slices in a large pan over medium heat, tossing every 15-20 seconds until evenly toasted. Transfer to a plate to cool completely.¾ cup sliced almonds
- Repeat the same outer frosting process, this time making a thicker layer of frosting. Smooth out the sides and top until smooth. Use a cake scraper for the smoothest sides and top. Press toasted almonds halfway up the cake the whole way around.
- Use any additional frosting to pipe decorations to the top of the cake, if desired. Top with fresh raspberries.fresh raspberries