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5 from 2 reviews

This moist and fluffy raspberry almond cake uses just 12 simple ingredients! This almond raspberry cake can be made with fresh or frozen raspberries, so you can enjoy it all year long. Plus, it can easily be made dairy-free so it’s perfect if you have food allergies!

slice of Raspberry Almond Cake on a plate with a fork next to it

I love making my summer raspberry cake when it’s raspberry season, but wanted to make it with a twist by adding almonds! I know a lot of almond cakes use almond flour, but that isn’t something I tend to have in my pantry and maybe you don’t either! Instead, this raspberry almond cake uses sliced almonds and almond extract to get that delicious almondy taste.

I love that you can use fresh or frozen raspberries, so no need to wait for raspberry season to enjoy this cake! I’ve topped this raspberry almond cake with a delicious almond glaze to really let that almond flavor shine.

Why You’ll Love This Raspberry Almond Cake

  • You only need 12 simple ingredients to make this almond raspberry cake! 
  • You don’t need to buy almond flour to make this recipe. Instead, we’re using sliced almonds to get that almond flavor.
  • It only takes 15 minutes to make this simple cake and you only need 1 cake pan. 
  • You can easily make it dairy-free.

Ingredients Needed

  • Butter: you can use regular butter or dairy-free butter.
  • Milk: feel free to use regular milk or dairy-free milk. I like using unsweetened almond or soy milk. 
  • Raspberries: what I love about this cake is you can use fresh or frozen raspberries! If you’re using frozen raspberries, you don’t need to thaw them before using them. 
  • Flour: I’ve tested this recipe with all-purpose flour. 
  • Almond Extract: you should be able to find this at your local grocery store. It’s such a good combination with the raspberries!

Step by Step Instructions

Raspberry Almond Cake process in four steps

Step 1: Preheat your oven to 350°Fahrenheit and spray a 9-inch springform pan or pie plate with cooking spray. Line the bottom of the pan with a parchment paper circle and set aside.

Step 2: In a small bowl, whisk together the flour, baking powder and salt.

Step 3: In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter and sugar together until combined. Add the eggs, vanilla extract and almond extract.

Step 4: Slowly add the dry ingredients, alternating with the milk. Make sure to scrape the sides of the bowl between additions.

Step 5: Chop up a ½ cup of raspberries and gently fold them into the cake batter.

Step 6: Pour the cake batter into your prepared pan. Add the remaining cup of whole raspberries on top and sprinkle over the sliced almonds. 

Step 7: Bake in the preheated oven for 28-40 minutes. A toothpick inserted into the cake should come out clean. Let the cake cool for 20-30 minutes.

Step 8: While the cake cools, make the glaze.

Step 9: Whisk the powdered sugar, melted butter, milk and almond extract together until smooth. Once the cake has cooled completely, drizzle the glaze over and enjoy!

raspberry almond cake cut up into slices on a wooden serving plate

Expert Tips

  • I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour if you use a measuring cup, making your cake dry and dense. If you don’t have a kitchen scale then make sure to use the scoop and level method to measure out your flour. 
  • When adding the raspberries to the top of the cake, try to avoid having any of them touching the edge of the pan. They’re more likely to overcook if they’re touching the sides.
  • If you’re using frozen raspberries, make sure not to thaw them before adding them to the cake batter. If you’re using fresh raspberries, just make sure to wash them and pat them dry. 
  • Gently fold in the roughly chopped-up raspberries, otherwise, they’ll break apart.
  • Don’t skip out on lining the bottom of the baking pan! Otherwise, it’ll be really difficult to remove the cake from the pan.

Storage Instructions

You can have this raspberry almond cake at room temperature for 8-12 hours, but then it should be refrigerated because of the berries. Keep the cake tightly wrapped and covered in the fridge for 4-5 days.

To freeze, wrap each slice in plastic wrap or place it in a ziploc bag. Let the cake defrost in the fridge before serving.

More Raspberry Recipes You’ll Love

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Raspberry Chocolate Chip Cookies
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Banana Raspberry Muffins
raspberry cheesecake cookies stacked on top of each other

Raspberry Cheesecake Cookies (Stuffed!)
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Raspberry Cupcakes

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

slice of Raspberry Almond Cake on a plate with a fork next to it
5 from 2 reviews

Raspberry Almond Cake

Gabby Kislanko
This moist and fluffy raspberry almond cake uses just 12 simple ingredients! It can be made with fresh or frozen raspberries, so you can enjoy it all year long.
Prep Time: 15 minutes
Bake: 30 minutes
Total Time: 45 minutes
Servings: 12 slices
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Ingredients
 

Raspberry Almond Cake

  • ⅓ cup (70 g) butter, softened, (regular or dairy free)
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 egg
  • 1⅔ cup (208 g) all-purpose flour
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (187 g) milk, (regular or dairy free)
  • 1½ cup raspberries, divided, (fresh or frozen)
  • ½ cup (54 g) sliced almonds

Almond Glaze

  • 2 Tablespoons butter, melted, (regular or dairy free)
  • ½ cup (60 g) powdered sugar
  • 2 Tablespoons milk of choice, (regular or dairy free)
  • ¼ teaspoon almond extract

Instructions
 

  • Preheat the oven to 350°Fahrenheit/175°Celsius. Spray a 9-inch springform pan or a 9-inch pie plate with cooking spray and line the bottom with a parchment paper circle cut in the shape of the pan.
  • In a small bowl, combine flour, baking powder, and salt and set aside.
  • In the bowl of a standing mixer or handheld mixer, beat butter and sugar until combined. Add in the eggs, vanilla extract, and almond extract.
  • Slowly alternate adding in milk and dry ingredients, scraping the sides of the bowl between additions if needed.
  • Roughly chop ½ cup of the raspberries and gently fold them into the batter until just combined.
  • Pour the cake batter into the springform pan, then layer the remaining 1 cup of whole raspberries evenly on top. Try to avoid any raspberries touching the edges of the pan (they will likely overcook and overbrown if you don’t). Sprinkle the sliced almonds on top and gently press them into the batter.
  • Bake for 28-40 minutes. A toothpick inserted into the cake should come out clean. Let the cake cool in the pan for at least 20-30 minutes.
  • While the cake cools, make the almond glaze.
  • Combine powdered sugar, melted butter, milk, and almond extract in a small bowl and whisk together until smooth. Once the cake has completely cooled, drizzle the glaze over top.

Equipment

9 inch springform pan
1 9 inch springform pan
1 standing mixer or handheld mixer

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Parchment Paper Lining: This step is crucial! Lining the round pan with parchment paper will make your life so much easier when removing the cake from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pan.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. 
Pan Sizes: This cake can also be made in an 8 inch springform pan, but will take longer to bake, around 40-55 minutes.
You can also bake the cake in a regular pie plate if you’d like to serve it straight from the pan.
Storage and Freezing:
The cake can stay at room temperature (provided you don’t live in a very hot climate!) for around 8-12 hours, but should be refrigerated afterwards. Since there are berries in the cake, it won’t last as long at room temperature. Instead keep the cake tightly wrapped and covered in the fridge for up to 4-5 days. 
You can also freeze the cake for up to 2 months, just wrap each slice in plastic wrap or place in a ziploc bag. Let the cake defrost overnight in the fridge when ready to serve.
Calories: 196kcal, Carbohydrates: 30g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 193mg, Potassium: 107mg, Fiber: 2g, Sugar: 14g, Vitamin A: 291IU, Vitamin C: 5mg, Calcium: 63mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Callan from The Cozy Plum