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Almond Raspberry Cake with Cream Cheese Frosting and Raspberry Jam Recipe

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★★★★★

5 from 82 reviews

This Almond Raspberry Cake features moist layers of almond-infused cake with a luscious almond cream cheese frosting and tart raspberry jam filling. Enhanced by a simple syrup soak and decorated with fresh raspberries, this elegant dessert balances nutty flavors and fruity brightness for a delicious treat perfect for special occasions or a delightful afternoon indulgence.

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
  • 1/2 tsp almond extract
  • 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 such as 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 and Oven: Grease and flour your 4 to 6-inch cake pans or grease and line with parchment circles. Preheat your oven to 350°F (177°C).
  2. Mix Dry Ingredients: In a bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer, beat softened butter for 2 minutes at medium speed. Add the granulated sugar and vegetable oil, mixing for another 2 minutes until well combined.
  4. Add Eggs and Flavors: Incorporate eggs one at a time, beating on medium speed after each addition. Scrape the bowl, then add vanilla and almond extracts and mix to combine.
  5. Add Almond Flour and Buttermilk Alternately: Stir in the almond flour. Add half of the buttermilk, mix briefly, then half of the flour mixture, stirring for about 30 seconds. Repeat with remaining buttermilk and finish with the remaining flour.
  6. Bake the Cake Layers: Evenly divide batter into prepared pans. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Smaller pans may require less time. Cool in pans for 5 minutes then transfer to a wire rack to cool completely.
  7. Make Almond Cream Cheese Frosting: Sift powdered sugar and set aside. Beat cream cheese and softened butter together for 2 minutes until fluffy. Gradually add powdered sugar on low speed, then vanilla, almond extract, and 2 tablespoons of heavy cream or milk. Beat on medium-high for another minute. Adjust consistency by adding more cream or powdered sugar as needed. Keep refrigerated and covered until use.
  8. Prepare Raspberry Jam: Combine raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat and cook 5-10 minutes, stirring occasionally. Add water if mixture becomes dry. Dissolve cornstarch in water and stir into jam. Cook for 1 minute until thickened. Remove from heat, strain if desired, and refrigerate until chilled.
  9. Make Simple Syrup: Heat sugar and water in a small saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat, add almond extract, and mix. Cool completely before using or storing in the refrigerator.
  10. Assemble the Cake: Place first cake layer on a serving plate and brush with simple syrup. Pipe a ring of frosting around the edges to form a barrier, then fill center with raspberry jam evenly. Add second layer and repeat syrup brushing, frosting ring, and jam filling. Place the third layer, brush with syrup, pipe frosting ring, and fill with jam again. Top with last cake layer and brush with syrup.
  11. Crumb Coat the Cake: Spread a thin layer of frosting over the entire cake to trap crumbs. Refrigerate for 30 minutes to set.
  12. Final Frosting and Decoration: Remove cake from fridge and apply a thick, even coating of frosting around the cake. Pipe decorative frosting on top and arrange fresh raspberries as a garnish.

Notes

  • Ensure eggs are at room temperature to create a smooth batter.
  • Use parchment paper in cake pans to prevent sticking and ease removal.
  • Adjust frosting consistency with heavy cream or powdered sugar to get the desired texture for piping.
  • Strain raspberry jam if you prefer a seedless filling, though seeds add texture and flavor.
  • Simple syrup is optional but helps keep the cake moist and enhances flavor.
  • Store leftover frosting in an airtight container in the refrigerator for up to 5 days.
  • Allow cake layers to cool fully before frosting to prevent melting and sliding.
  • For best results, use fresh raspberries for garnish.

Keywords: almond raspberry cake, almond cake, cream cheese frosting, raspberry jam cake, layered cake, homemade cake, dessert recipe

Find it online: https://freshrecipehub.com/almond-raspberry-cake-with-cream-cheese-frosting-and-raspberry-jam-recipe/