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Delicious Raspberry Almond Cake with ripe raspberries and almond topping
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Raspberry Almond Cake

A delightful treat combining nutty almonds with tart raspberries, featuring layers of vibrant raspberry jam and luxurious buttercream.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Almond Cake, Buttercream Frosting, Layer Cake, Raspberry Almond Cake, Raspberry Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Almond Cake

  • 4 large eggs Essential for moisture and structure.
  • 1 cup buttermilk Adds a creamy, tangy character.
  • 1 cup unsalted butter, softened Imparts richness and a lovely crumb.
  • 1.75 cups granulated sugar Sweetens the batter.
  • 2.5 cups all-purpose flour The base of the cake.
  • 2 tsp baking powder Acts as a leavening agent.
  • 0.5 tsp baking soda Complements baking powder.
  • 0.5 tsp salt Enhances overall flavor.
  • 1 tsp almond extract Adds almond essence.
  • 1 tsp vanilla extract Flavor enhancer.

For the Raspberry Buttercream

  • 1 cup unsalted butter, softened For a creamy texture.
  • 3 cups powdered sugar Sweetens the buttercream.
  • 2 tbsp fresh lemon juice Adds brightness.
  • 0.5 cup raspberry puree Strained to remove seeds.
  • 0.5 tsp almond extract Enhances flavor.
  • 0.5 tsp vanilla extract For flavor depth.

For Filling and Decoration

  • 0.75 cup raspberry jam For filling the cake.
  • 1 tbsp lemon juice Enhances the flavor.
  • Fresh raspberries For decoration.
  • Optional: White chocolate curls or sugar pearls, edible flowers. For decoration.

Instructions

Make the Almond Cake

  • Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) cake pans with parchment paper.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
  • Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
  • Alternate adding the flour mixture and buttermilk into the batter, starting and ending with flour. Combine until just mixed.
  • Pour the batter evenly between prepared cake pans and bake for 22-25 minutes or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Raspberry Buttercream

  • In a mixing bowl, beat softened unsalted butter until creamy.
  • Gradually add powdered sugar, lemon juice, raspberry puree, almond extract, and vanilla extract. Whip on medium speed for 2-3 minutes until fluffy.
  • If too soft, add more powdered sugar; if too stiff, add a splash of milk.

Assemble the Cake

  • Place one layer of the almond cake on a serving plate. Spread half of the raspberry jam on top.
  • Pipe or spread a layer of raspberry buttercream over the jam.
  • Repeat with the second layer: jam and then buttercream.
  • Place the third layer on top and cover the entire cake with the remaining buttercream, smoothing it out.
  • Decorate with fresh raspberries, white chocolate curls, and edible flowers.

Notes

Ensure ingredients are at room temperature for even mixing. Measure flour correctly to avoid packing. For added moisture, consider a tablespoon of sour cream. Use store-bought jam for convenience. Allow cakes to cool completely before frosting to prevent melting.