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Almond Raspberry Cake Recipe

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★★★★★

4.4 from 114 reviews

This Almond Raspberry Cake features moist layers of almond-flavored cake paired with a luscious almond cream cheese frosting and fresh raspberry jam filling. The simple syrup brushed between layers adds extra moisture and delicate sweetness, creating a perfectly balanced dessert ideal for special occasions or an everyday treat.

Ingredients

Scale

Almond Cake

  • 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 (divided)
  • 1/2 tsp almond extract (divided)
  • 1/2 cup almond flour
  • 1 cup buttermilk

Almond Cream Cheese Frosting

  • 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

Raspberry Jam

  • 2 cups raspberries (280 grams)
  • 1/4 cup sugar (50 grams, or sweetener like maple syrup or honey)
  • 2 tbsp lemon juice
  • 1 1/2 tbsp cornstarch
  • 3 tbsp water

Simple Syrup

  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup water
  • 1/4 tsp almond extract

Instructions

  1. Prepare Cake Pans: Grease and flour 4-6 inch cake pans or grease them and line the bottom with parchment paper circles to prevent sticking.
  2. Preheat Oven: Set the oven to 350°F (175°C) to ensure it’s hot when the cake batter is ready.
  3. Mix Dry Ingredients: In a bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: Using a stand mixer, beat softened butter on medium speed for 2 minutes, then add granulated sugar and vegetable oil and continue mixing for another 2 minutes until smooth and fluffy.
  5. Add Eggs and Extracts: Incorporate eggs one at a time, mixing well after each. Scrape down bowl and add vanilla and almond extracts, stirring to combine thoroughly.
  6. Add Almond Flour: Mix in almond flour until evenly distributed in the batter.
  7. Alternate Wet and Dry: Begin adding half the buttermilk, followed by half the flour mixture. Stir gently but thoroughly to combine. Then add the remaining buttermilk, mix briefly on low, and finish with the remaining flour mixture, mixing just until incorporated.
  8. Fill Cake Pans: Divide batter evenly among prepared cake pans.
  9. Bake Cakes: Bake in preheated oven for 20-25 minutes, adjusting time depending on pan size. Cakes are done when a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Allow cakes to cool in the pans for about 5 minutes, then invert onto wire racks to cool completely before frosting.
  11. Prepare Frosting: Sift powdered sugar. In a mixer bowl, beat cream cheese and butter on medium speed about 2 minutes until light and fluffy.
  12. Add Sugar and Flavorings: Add powdered sugar gradually on low speed, then mix in vanilla and almond extracts and 2 tablespoons heavy cream or milk. Increase mixer speed to medium-high and beat for 1 more minute. Adjust consistency with additional cream or powdered sugar as needed.
  13. Make Raspberry Jam: In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over medium until boiling, stirring occasionally for 5-10 minutes. Add water if mixture dries out.
  14. Thicken Jam: Dissolve cornstarch in water and stir into jam. Cook another minute until thickened. Cool completely in refrigerator; strain out seeds if desired.
  15. Make Simple Syrup: In a small saucepan, combine sugar and water, bring to boil while stirring to dissolve sugar. Remove from heat, add almond extract, and cool entirely before use. Store covered in fridge.
  16. Assemble Cake Layers: Place first cake layer on serving plate, brush lightly with simple syrup for moisture.
  17. Pipe Frosting Border: Using a piping bag with a small hole, pipe a circle of frosting around the edge of the cake layer to hold jam in place.
  18. Add Raspberry Jam: Spread a layer of raspberry jam evenly inside the frosted border.
  19. Stack Layers: Add next cake layer, repeat syrup brushing, piping frosting border, and filling with jam. Continue layering and filling with jam until all cake layers are stacked.
  20. Crumb Coat: Spread a thin layer of frosting all over the assembled cake. Refrigerate for 30 minutes to set and trap crumbs.
  21. Final Frosting and Decoration: Apply a thick, even coat of frosting over the chilled crumb coat. Pipe decorative frosting on top and garnish with fresh raspberries.

Notes

  • The simple syrup is optional but greatly enhances cake moisture and flavor.
  • Adjust frosting consistency with extra powdered sugar or cream to get the perfect spreadable texture.
  • Chill cakes well before frosting to avoid melting the frosting.
  • Straining raspberry jam removes seeds for a smoother texture.
  • Keep frosting covered to prevent drying out or forming a crust.
  • You can substitute honey or maple syrup for sugar in the jam for a natural sweetness alternative.

Keywords: almond cake, raspberry cake, cream cheese frosting, almond cream cheese frosting, raspberry jam, layer cake, moist cake, simple syrup, homemade cake

Find it online: https://freshrecipehub.com/almond-raspberry-cake-recipe/