This Almond and Raspberry Cake is the perfect combination of nutty, sweet, and fruity flavors. With a moist, tender almond-infused crumb studded with juicy raspberries, this elegant yet easy-to-make cake is ideal for any occasion—from casual gatherings to special celebrations!
This Almond and Raspberry Cake is everything you want in a homemade treat—soft, buttery, and bursting with fresh raspberries and sweet almond flavor. It’s easy enough for everyday baking yet elegant enough for special occasions or gatherings. Its the perfect easy dessert for spring and summer.
With a tender crumb, a delightful balance of sweetness and tartness, and a hint of nutty goodness, this cake is guaranteed to impress family and friends. Serve it as a dessert after dinner, a sweet brunch centerpiece, or alongside your afternoon cup of tea!
For more fruity cakes try my lemon blueberry cupcakes , plum and blackberry cake or lemon blueberry poppy seed cake
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Why You’ll Love This Recipe
- Delicious Flavor Combo – The nuttiness of crunchy almonds paired with the tart pop of fresh raspberries makes every bite irresistible.
- Moist & Tender Crumb – Thanks to the ground almonds and butter, this cake has a beautiful texture that’s soft, tender, and moist. It doesn’t dry out easily, which means it tastes just as good on day three as it does fresh out of the oven. The almonds not only enhance flavor but also add that melt-in-your-mouth richness.
- Perfect for Any Occasion – Light enough for brunch, sweet enough for dessert.
- No Mixer Required – You don’t need a stand mixer or any fancy equipment to make this recipe. All you need is a bowl, a whisk, and some basic pantry staples.
- Freezer-Friendly – This cake freezes like a dream, making it a great make-ahead dessert. You can bake it in advance, wrap it tightly, and freeze it for later. Just thaw and enjoy—it’ll still taste fresh and flavorful.
Ingredient Notes
- Ground Almonds (Almond Flour) – Adds moisture, richness, and a delicate nutty flavor.
- All-Purpose Flour – Provides structure to balance the softness of the almond meal.
- Unsalted Butter – Use room-temperature butter for creaming. It gives the cake a rich, tender texture.You can also use half butter and half oil as well. Use any neutral tasting oil such a canola or vegetable oil.
- Sugar – Granulated white sugar sweetens the cake and balances the tartness of raspberries.
- Eggs – Bind the ingredients together and contribute to the cake’s structure.
- Vanilla Extract – Enhances the overall flavor.
- Almond Extract- Pure almond extract adds a stronger almond flavor to the cake.
- Fresh Raspberries – Their tartness complements the sweet, nutty cake perfectly. You can also use frozen raspberries (do not thaw).
- Plain Yogurt – yogurt adds tanginess to this lovely cake which complements the tart raspberries. You can use plain full fat or low fat yogurt.You can also use sour cream in place of yogurt.
- Baking Powder and Soda– Helps the cake rise.
- Sliced Almonds – Adds a wonderful crunchy topping to the cake.
- Salt – Just a pinch enhances all the flavors.I like to use kosher salt.
Step-by-Step Instructions
Here is how to make this almond and raspberry cake recipe. You can use a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer. Grease and line a 9 inch round springform pan with parchment paper.
Step 1:Preheat the oven to 350°F (175°C).
Step 2:Mix dry ingredients: In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
Step 3:Cream butter and sugar: In the bowl of a stand mixer, beat the softened butter and sugar together until light and fluffy on high speed for 3-4 minutes.
Step 4:Add eggs and extract: Add the eggs one at a time, beating well after each. Stir in the vanilla and almond extract.Add the yogurt and continue beating until creamy (around 1-2 minutes.)
Step 5:Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
Step 6:Fold in raspberries: Gently fold in the raspberries (tossed in a little flour, if desired) using a rubber spatula.
Step 7:Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds evenly on top of the cake batter. Bake for 50–55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Step 8:Cool & serve: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Once cooled, dust with powdered sugar if desired.
Tips & Tricks
- Toss Raspberries in Flour – Lightly coat the raspberries in flour before folding them into the batter to prevent them from sinking to the bottom of the cake pan.
- Room Temperature Ingredients – Make sure your butter, eggs, and yogurt are at room temperature for a smooth batter
- Use a kitchen scale: For the most accurate and consistent results, measure your ingredients using a kitchen scale rather than cups. Precise measurements ensure your baked goods turn out perfectly every time!
- Don’t Overmix – Mix just until combined to keep the cake tender.
- Carefully measure almond extract – Unlike vanilla extra, a little almond extract goes a long way so make sure to measure carefully before adding to the cake batter.
- Tent with Aluminum Foil – If you notice the top of the cake browning too quickly, loosely cover (or “tent”) it with aluminum foil. This helps prevent burning or over-browning while allowing the cake to finish baking evenly.
FAQs
Yes! Use them straight from the freezer and do not thaw to prevent them from bleeding too much into the batter.
This recipe works best in an 9-inch round pan. A 8-inch pan will make a thicker cake and may bake slower, so add a few extra minutes to the baking time.
Absolutely! Any other fresh berries would work. Blueberries or chopped strawberries also work well with the almond base.
Although I have not tested this recipe with alternative flours you can try to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free too.
They are similar, but almond meal is typically made from unblanched almonds and has a coarser texture. Either works in this cake.
Storage & Freezing
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best texture.
Freezing
This almond raspberry cake freezes well. Wrap slices or the whole cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Recipe
Almond and Raspberry Cake
Equipment
- 1 Stand Mixer
- 1 9-Inch round springform pan
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup yogurt
- 1 ¼ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 oz raspberries
- ⅓ cup sliced almonds
- 1 tablespoon confectioners or icing sugar optional
Instructions
- Preheat the oven to 350 F/175°C. Butter and line the base of a 9 inch round springform tin with parchment paper.
- Sift the flour, almond flour, baking powder and baking soda together in a bowl. Set aside.
- Using a stand mixer or a bowl and hand whisk, beat butter and white sugar on high speed for 3-4 minutes until light in color
- Add the eggs one at a time, beating well after each. Stir in the vanilla and almond extract.
- Add the yogurt and continue beating until creamy (around 1-2 minutes.)
- With the mixer on low speed, mix in the flour mixture until combined. Add half the cake batter to prepared cake pan and add some raspberries. Add the leftover cake batter and top with the remaining berries and sliced almonds.
- Bake for 50-55 minutes or until cake is golden and a toothpick comes out clean from the center of the cake.Let it cool for 30 minutes before serving.
- Once the cake is cooled, dust with powdered sugar if desired.
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