Introduction

This Almond Raspberry Cake is a delightful combination of nutty almond flavors and fresh raspberry jam, layered between moist sponge cake and a luscious cream cheese frosting. Perfect for special occasions or a sweet treat, it balances rich and fruity notes beautifully.

Almond Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe - Recipe Image

Ingredients

1 3/4 cup all-purpose flour (223 grams)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter (softened, 85 grams)
2 tbsp vegetable oil
3/4 cup granulated sugar (150 grams)
2 large eggs (room temperature)
2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup almond flour
1 cup buttermilk
1 1/2 cup softened cream cheese (340 grams)
3/4 cup unsalted butter (softened, 170 grams)
5 cups powdered sugar (637 grams)
2 tsp vanilla extract
1/2 tsp almond extract
2-4 tablespoons heavy cream (or milk)
2 cups raspberries (280 grams)
1/4 cup sugar (50 grams, or any sweetener such as maple syrup or honey)
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water
1/2 cup granulated sugar (100 grams)
1/2 cup water
1/4 tsp almond extract

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour 4-6” cake pans or grease the pans and line the bottom with parchment paper circles.
Step 2: In a bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer, beat the softened butter for 2 minutes on medium speed. Add sugar and vegetable oil and mix for another 2 minutes.
Step 4: Add the eggs one at a time to the mixture, mixing well after each addition. Scrape the bowl, then add vanilla and almond extracts and mix to combine.
Step 5: Stir in the almond flour.
Step 6: Add half of the buttermilk, then half of the flour mixture. Mix briefly to combine, then repeat with the remaining buttermilk and flour mixture, mixing gently to avoid overworking the batter.
Step 7: Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
Step 9: For the almond cream cheese frosting, sift the powdered sugar and set aside.
Step 10: Beat the softened cream cheese and butter together until light and fluffy, about 2 minutes.
Step 11: Gradually add the powdered sugar, then the vanilla and almond extracts, and 2 tablespoons of heavy cream or milk. Beat on medium-high speed until smooth and creamy. Adjust the consistency by adding more cream or powdered sugar as needed.
Step 12: For the raspberry jam, combine raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally, and cook for 5-10 minutes. Add water if the mixture becomes too dry.
Step 13: Dissolve cornstarch in water, add it to the saucepan, and cook for another minute until the jam thickens. Remove from heat and chill in the fridge.
Step 14: To make the simple syrup, heat sugar and water in a small saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat, stir in almond extract, cool completely, and refrigerate.
Step 15: Assemble the cake by placing one cake layer on a plate, brushing with simple syrup, and piping a ring of frosting around the edge to hold the filling.
Step 16: Fill with raspberry jam, spread evenly, then top with the next layer. Repeat syrup brushing, piping, and filling for the third layer, and add the final cake layer on top.
Step 17: Apply a thin crumb coat of frosting around the entire cake and chill for 30 minutes.
Step 18: Remove from the fridge and frost the cake thickly, finishing with piped frosting on top and decorate with fresh raspberries.

Tips & Variations

Use room temperature eggs and butter for a smoother batter and better rise.
For a seedless jam, strain the raspberry mixture before chilling.
Replace raspberries with fresh strawberries or blueberries for a different fruit flavor.
Maple syrup or honey can be used in place of white sugar for a natural sweetness in the jam.
Chill the cake between frosting steps to make application easier and cleaner.

Storage

Store the finished cake covered in the refrigerator for up to 5 days. For best texture, bring it to room temperature before serving. Leftover frosting can be kept covered in the fridge to prevent drying and used within 5 days. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A tall, smooth white frosted cake sits on a white marble cake stand with a wooden base. The cake has one visible thick layer covered fully with creamy white frosting. On top, there is a circle of eight swirled white frosting dollops evenly spaced, each topped with a bright red raspberry. In the background, two smaller white frosted cakes with similar raspberry decorations are seen. A small white bowl filled with fresh raspberries and stacked grayish-white plates with forks are placed around the scene, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute dairy butter with a plant-based butter and use a non-dairy cream cheese alternative. For buttermilk, use an equal amount of almond milk mixed with a teaspoon of lemon juice or vinegar.

How do I know when the cake is done baking?

Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.