If you’re someone who believes that almond and raspberry are a match made in dessert heaven, this Almond Raspberry Cake is about to become your new favorite bake. It’s incredibly soft, beautifully moist, and layered with delicate almond flavor that pairs perfectly with bright, tangy raspberry buttercream.
This cake is elegant without being fussy. It’s the kind of dessert you can serve for birthdays, afternoon coffee, weekend gatherings, or simply when you want something homemade that feels special. The almond cake crumb is tender and fluffy thanks to sour cream and oil, while the raspberry buttercream brings a naturally fruity punch from freeze-dried raspberry powder.
What makes this recipe stand out is its balance. It’s sweet but not overwhelming, rich yet light, and full of real flavor. No artificial raspberry syrups. No complicated techniques. Just classic ingredients working beautifully together.
Let’s break it down step by step.
Why You’ll Love This Recipe
- Super soft almond cake with a tender, moist crumb
- Naturally flavored raspberry buttercream using freeze-dried raspberries
- Perfect flavor balance between nutty almond and bright raspberry
- Easy single-layer cake baked in a 20×20 cm pan
- Great for celebrations or casual serving
- Straightforward ingredients and reliable method
Ingredients Breakdown
Servings
9 slices
Full Ingredient List (Exact Measurements)
Almond Cake
- 90 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 130 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g. canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Raspberry Buttercream
- 100 g butter, room temperature
- 1 ½ teaspoon freeze dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Tools & Equipment Needed
- 20×20 cm baking pan
- Parchment paper
- Stand mixer with paddle attachment or hand mixer
- Mixing bowls
- Sifter
- Rubber spatula
- Cooling rack
- Cake tester or toothpick
- Offset spatula (for spreading buttercream)
Step-by-Step Instructions
Almond Cake
1. Prepare the Oven and Pan
Preheat the oven to 170ºC using a conventional setting.
Line a 20×20 cm baking pan with parchment paper, ensuring the sides are covered for easy removal.
2. Combine Dry Ingredients
Sift together:
- 130 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Set aside.
Sifting ensures even distribution of leavening agents and prevents lumps.
3. Cream Butter and Sugar
In a mixing bowl using the paddle attachment, add:
- 90 g butter
- 150 g granulated sugar
Mix on high speed for 3 minutes until light and fluffy. This step incorporates air and contributes to the cake’s soft texture.
4. Add Eggs
Add:
- 2 large eggs
Add one at a time, mixing until fully combined before adding the next.
Scrape down the sides of the bowl as needed.
5. Incorporate Dry Ingredients
Reduce mixer speed to low and gradually add the flour mixture.
Mix until just combined. Do not overmix.
6. Add Wet Ingredients
Add:
- 120 g sour cream
- 30 g vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Mix until just combined. Avoid overmixing to maintain tenderness.
Using a rubber spatula, gently fold the batter to ensure everything is evenly incorporated.
7. Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 28–30 minutes, or until a cake tester inserted in the center comes out clean.
8. Cool
Let the cake cool on a cooling rack.
After 10 minutes, gently remove the cake from the pan and allow it to cool completely before frosting.
Raspberry Buttercream
1. Prepare Raspberry Powder
If not already powdered, blend freeze-dried raspberries into a fine powder.
Sift together:
- 1 ½ teaspoon freeze dried raspberry powder
This prevents lumps in the buttercream.
2. Whip the Butter
In a stand mixer with paddle attachment or using a hand mixer, beat:
- 100 g butter
Mix for 4 minutes on medium/high speed. Scrape down the sides and mix an additional 2 minutes.
The butter should become pale and fluffy.
3. Add Remaining Ingredients
Add in two parts:
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk
Whip until each addition is fully incorporated.
4. Final Mix
Scrape down the sides and mix for an additional 2 minutes.
Spread the buttercream evenly over the completely cooled cake.
Tips & Variations
Gluten-Free Option
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
Dairy-Free Option
Use dairy-free butter alternatives and dairy-free sour cream substitutes.
Boost the Raspberry Flavor
Increase freeze-dried raspberry powder slightly for stronger color and flavor.
Add Texture
Sprinkle sliced almonds on top for crunch.
Flavor Profile
This cake is:
- Nutty from almond flour and almond extract
- Moist from sour cream and oil
- Light and fluffy from proper creaming
- Fruity and slightly tangy from raspberry buttercream
The contrast between rich almond cake and vibrant raspberry frosting makes every bite balanced and layered.
Nutritional Overview (Per Serving)
- Calories: 444 kcal
- Carbohydrates: 48 g
- Protein: 4 g
- Fat: 27 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Trans Fat: 1 g
- Cholesterol: 90 mg
- Sodium: 274 mg
- Potassium: 54 mg
- Fiber: 1 g
- Sugar: 35 g
- Vitamin A: 665 IU
- Vitamin C: 0.1 mg
- Calcium: 53 mg
- Iron: 1 mg
Dietary Notes:
- Vegetarian
- Nut-containing (almond flour)
- Contains dairy and gluten
Make-Ahead & Meal Prep Tips
- The cake can be baked 1 day in advance.
- Store wrapped at room temperature before frosting.
- Buttercream can be prepared ahead and refrigerated; rewhip before use.
- Fully frosted cake keeps well refrigerated up to 3 days.
Bring to room temperature before serving for best texture.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Freeze-dried raspberries are recommended for concentrated flavor without adding excess moisture.
Why use both sour cream and oil?
Sour cream adds richness and moisture, while oil keeps the cake soft even when chilled.
Can I double the recipe?
Yes, double all ingredients and bake in a larger pan. Baking time may need adjustment.
How do I know when it’s done?
A cake tester should come out clean with no wet batter.
Can I freeze the cake?
Yes. Freeze unfrosted cake tightly wrapped up to 2 months.
Cooking Timeline (At a Glance)
| Stage | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 28–30 minutes |
| Total Time | 58 minutes |
Serving Suggestions
- Slice into 9 even squares for clean presentation.
- Dust lightly with powdered sugar for added elegance.
- Garnish with fresh raspberries for color contrast.
Recipe Variations
- Almond Raspberry Layer Cake
Double the cake and slice horizontally to create layers. - Almond Lemon Raspberry
Add lemon zest to the cake batter for citrus brightness. - White Chocolate Raspberry Almond
Drizzle melted white chocolate over the buttercream. - Almond Raspberry Cupcakes
Divide batter into cupcake liners and adjust baking time.
Ingredient Spotlight
Almond Flour
Made from finely ground almonds, almond flour adds moisture and nutty depth. Store in an airtight container in the refrigerator for freshness.
Freeze-Dried Raspberry Powder
Concentrated raspberry flavor without added liquid. Store sealed and dry to prevent clumping.
Pro Cooking Tips
- Use room temperature ingredients for proper emulsification.
- Cream butter and sugar fully for maximum softness.
- Avoid overmixing once flour is added to maintain tenderness.
- Always frost a completely cooled cake.
Storage & Freezing Guide
Room Temperature:
- Unfrosted cake: 1 day, wrapped tightly.
Refrigerator:
- Frosted cake: up to 3 days in airtight container.
Freezer:
- Unfrosted cake: wrap in plastic and foil, freeze up to 2 months.
- Thaw overnight in refrigerator.
Nutrition Estimate Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 444 kcal |
| Carbohydrates | 48 g |
| Protein | 4 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 35 g |
Expanded Conclusion
This Almond Raspberry Cake delivers soft texture, rich almond depth, and vibrant raspberry flavor in every slice. It’s simple yet impressive, balanced yet indulgent.
Whether you’re baking for a celebration or just craving something special, this cake delivers reliability and flavor without complication. Once you taste how perfectly almond and raspberry complement each other, it’s hard not to make it again.
Save it, bake it, and enjoy every soft, buttery bite.
Print
Almond Raspberry Cake
Super soft and delicious Almond Raspberry Cake with a fluffy almond cake and raspberry buttercream. This cake is full of delicious flavor. Almond and raspberry go absolutely perfectly together!
- Total Time: 58 minutes
- Yield: 9 slices
Ingredients
ALMOND CAKE
- 90 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 130 g all-purpose flour
- 50 g almond flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g. canola oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
RASPBERRY BUTTERCREAM
- 100 g butter, room temperature
- 1 1/2 teaspoon freeze dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Instructions
- Almond Cake: Preheat the oven to 170ºC (conventional oven) and prepare a 20×20 cm baking pan with parchment paper.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl using the paddle attachment, beat butter and granulated sugar on high speed for 3 minutes.
- Add the eggs one at a time, mixing until combined.
- Scrape down the sides and add the flour mixture on low speed. Mix until just combined.
- Add sour cream, vegetable oil, vanilla extract and almond extract. Mix until just combined. Do not overmix.
- Fold gently with a rubber spatula to ensure everything is incorporated.
- Pour batter into prepared pan and bake for 28–30 minutes or until a cake tester comes out clean.
- Cool on a rack. After 10 minutes, remove from pan and let cool completely.
- Raspberry Buttercream: If needed, blend freeze-dried raspberries into powder. Sift with powdered sugar.
- Beat butter for 4 minutes on medium/high speed. Scrape bowl and beat 2 more minutes.
- Add raspberry powder mixture, vanilla extract and milk in two parts, mixing until fully incorporated.
- Scrape bowl and beat for a final 2 minutes. Spread buttercream over cooled cake.
Notes
- Make sure all ingredients are at room temperature for best texture.
- Do not overmix the batter to keep the cake soft and tender.
- You can decorate with fresh raspberries or sliced almonds for extra presentation.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
