Introduction

This Almond Raspberry Cake is a delightful blend of nutty flavors and fresh, tangy raspberries. Moist almond-infused layers are paired with creamy cream cheese frosting and a luscious raspberry jam filling, perfect for any celebration or cozy afternoon treat.

A tall, smooth white frosted cake stands on a white marble cake stand with a wooden base. The cake has one visible layer covered in creamy white frosting. On top, there are eight evenly spaced swirls of white whipped cream, each topped with a bright red raspberry. In the background are two small white cakes similarly decorated with white frosting and raspberries arranged in a circle on top. To the left, a white bowl is filled with fresh raspberries, and to the right, there is a stack of gray plates with three forks resting on top. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 like maple syrup or honey)
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water
1/2 cup granulated sugar (100 grams) for simple syrup
1/2 cup water for simple syrup
1/4 tsp almond extract for simple syrup

Instructions

Step 1: Prepare the cake pans by greasing and flouring 4 six-inch pans, or grease and line the bottoms with parchment paper circles.
Step 2: Preheat your oven to 350°F (175°C).
Step 3: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 4: Using a stand mixer, beat the softened butter on medium speed for 2 minutes. Add sugar and oil, mixing for another 2 minutes until combined.
Step 5: Add eggs one at a time, mixing on medium speed after each. Scrape down the bowl, then mix in vanilla and almond extracts.
Step 6: Stir in almond flour until evenly incorporated.
Step 7: Add half of the buttermilk to the batter and mix briefly, then add half the flour mixture and stir for about 30 seconds to combine.
Step 8: Add the remaining buttermilk, mix on low speed for 30 seconds, then fold in the remaining flour mixture.
Step 9: Divide the batter evenly between the prepared pans.
Step 10: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Smaller pans may require less baking time.
Step 11: Let the cakes cool in the pans for 5 minutes, then turn out onto wire racks to cool completely before frosting.
Step 12: For the almond cream cheese frosting, sift powdered sugar and set aside. Beat cream cheese and softened butter on medium speed until light and fluffy, about 2 minutes.
Step 13: On low speed, add powdered sugar gradually until incorporated, then add almond and vanilla extracts along with 2 tablespoons of heavy cream or milk. Beat on medium-high speed for about 1 minute.
Step 14: Adjust consistency by adding more cream if too stiff or more powdered sugar if too runny. Keep the frosting covered to prevent drying.
Step 15: To make the raspberry jam, combine raspberries, sugar, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring occasionally, for 5-10 minutes. Add water if the mixture gets too dry.
Step 16: Mix cornstarch with water to create a slurry, then stir into the raspberry mixture. Cook for another minute until thickened. Remove from heat and chill in the fridge. Strain if you prefer seedless jam.
Step 17: Prepare the simple syrup by boiling sugar and water together until sugar dissolves. Remove from heat and stir in almond extract. Allow to cool completely before use.
Step 18: To assemble, place one cake layer on a serving plate. Brush lightly with simple syrup.
Step 19: Pipe a ring of frosting around the edge of the cake to create a barrier for the filling. Fill the center with raspberry jam and spread evenly.
Step 20: Repeat the layering process for the next two layers, brushing with syrup, piping frosting rings, and spreading jam inside each layer.
Step 21: Place the final cake layer on top and brush with simple syrup.
Step 22: Apply a thin crumb coat of frosting around the entire cake, then chill in the fridge for 30 minutes to set.
Step 23: Once chilled, remove from the fridge and apply a thick final layer of frosting all over the cake.
Step 24: Use a piping bag to decorate the top with frosting, then garnish with fresh raspberries.

Tips & Variations

Use room temperature eggs and butter to ensure smooth batter and even baking.
Swap almond extract for a combination of almond and vanilla for a more balanced flavor.
For a seedless raspberry jam, strain the cooked mixture through a fine sieve before chilling.
Try replacing raspberries with other berries like strawberries or blackberries for a different twist.
Keep leftover frosting covered tightly to prevent it from drying out and forming a crust.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Before serving, allow it to sit at room temperature for about 30 minutes for the best texture. Leftover frosting can be kept in an airtight container in the fridge for up to 5 days; bring to room temperature and re-whip if needed before using.

How to Serve

A tall, smooth white frosted cake stands on a white marble cake stand with a wooden base, featuring eight evenly spaced swirls of creamy white frosting on top, each topped with a bright red raspberry, forming a circle. The cake’s sides are flawless and creamy in texture, with no decorations. In the background are two smaller cakes, each decorated on top with a ring of raspberries, and in the foreground is a small white bowl filled with fresh raspberries. To the right, there is a stack of two white plates with three silver forks resting on top. The entire scene is set on a white marbled 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 ahead of time?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly at room temperature. The frosting and jam can also be prepared ahead and refrigerated. Assemble the cake on the day you plan to serve for the freshest taste.

What if I don’t have buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.