Luscious Raspberry Almond Cake with Whipped Cream Cheese Frosting

Step into a world of delicate flavors and elegant presentation with this exquisite **Raspberry Almond Cake**. This isn’t just any cake; it’s a testament to the perfect harmony of rich almond and vibrant raspberry, crowned with a light-as-air whipped cream cheese frosting. Ideal for any special occasion, from an intimate spring gathering to a grand Easter celebration or a cherished Mother’s Day brunch, this layer cake promises to be the showstopper your table deserves.

Each slice reveals a tender, buttery almond cake base, generously layered with sweet, tangy raspberry jam. The experience is further elevated by a cloud-like whipped cream cheese frosting, offering a balance of mild sweetness and a hint of tang. It’s a dessert that captivates with its beautiful appearance and enchants with every spoonful, making it a guaranteed crowd-pleaser for all your festive moments.

This almond cake recipe with a delightful raspberry filling is designed for ultimate moistness, largely thanks to the inclusion of almond flour in the batter. This not only imparts an incredible depth of almond flavor but also contributes to the cake’s irresistibly soft and tender crumb. The vibrant raspberry jam, complemented by fresh raspberries as a garnish, creates a symphony of flavors that perfectly marries the sweet almond cake with the ethereal whipped cream cheese frosting.

Imagine a dessert that’s sweet yet tart, rich yet wonderfully light—all elegantly combined in one stunning layer cake. The interplay of textures and tastes makes every bite a true delight. Whether you’re a seasoned baker or trying a new challenge, this raspberry almond cake recipe is approachable and yields truly impressive results that will have everyone asking for more.

If you’re eager to explore more raspberry cake options, consider baking our raspberry coconut cake, a tropical twist on a classic, or perhaps the elegant raspberry & vanilla Swiss roll for a lighter treat. For those who adore white chocolate, our raspberry white chocolate bundt cake is an absolute must-try. And if you’re seeking another almond-centric delight, you’ll undoubtedly fall in love with this comforting coconut almond loaf cake!

Why This Raspberry Almond Cake is a Must-Bake

There are countless reasons to fall in love with this raspberry almond cake, but a few key elements truly set it apart, making it an essential addition to your baking repertoire. From its intense almond essence to its perfectly balanced texture and flavor, every component is crafted for a superior dessert experience.

Triple Almond Flavor Experience

This cake is a true celebration of almond, delivering an unparalleled depth of flavor that almond lovers will adore. We don’t just sprinkle a hint of almond; we layer it in three distinct ways. First, finely ground almond flour is incorporated directly into the cake batter, creating a delicate crumb and a foundational nutty taste. Second, a touch of pure almond extract is added to both the cake and the frosting, intensifying that characteristic sweet almond aroma and taste. Finally, the finished masterpiece is generously adorned with perfectly toasted, sliced almonds, adding a delightful crunch and visual appeal that perfectly rounds out the “triple almond” experience. This multi-faceted approach ensures a rich, authentic almond flavor in every bite.

Unbelievably Moist and Tender Cake

Forget dry, crumbly cakes. Our almond cake recipe is meticulously designed to achieve an extraordinary level of moistness and tenderness. Several key ingredients work in harmony to deliver this perfect texture. Almond flour plays a significant role, contributing to a wonderfully soft and fine crumb that melts in your mouth. Additionally, a careful balance of unsalted butter and vegetable oil provides richness and keeps the cake incredibly moist without being greasy. The secret weapon, buttermilk, reacts with the baking powder to create a lighter, more delicate crumb, while also adding crucial moisture and a subtle tang. The result is a cake that is delicate enough for a fork to glide through, yet rich and satisfying.

Light and Fluffy Whipped Cream Cheese Frosting

While traditional cream cheese frosting is undeniably delicious, it can sometimes be quite heavy. This recipe features a unique whipped cream cheese frosting that offers all the beloved tang and sweetness but with an incredibly light, airy texture. The magic happens when freshly whipped heavy cream is gently folded into the cream cheese base, transforming it into a velvety, cloud-like topping. This innovative technique lightens the texture and subtly mellows the intensity of the cream cheese flavor, making it the perfect complement to the soft almond cake and bright raspberry filling. It’s a frosting that truly elevates the entire cake.

Effortless and Vibrant Raspberry Filling

Achieving a stunning layer cake doesn’t have to be complicated. For the vibrant filling, we simplify the process by recommending high-quality store-bought raspberry jam. This makes assembly quick and easy, allowing you to focus on the other delicious components of the cake. Of course, if you have a favorite homemade raspberry jam recipe, it would work beautifully and add an extra layer of personal touch. The bright, fruity burst of raspberry jam perfectly cuts through the richness of the almond cake and frosting, creating a dynamic and irresistible flavor combination that is both refreshing and indulgent.

Essential Ingredients for the Perfect Cake

Crafting this delightful raspberry almond cake requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in achieving the desired flavor, texture, and overall perfection of this dessert. Here’s a closer look at the key players you’ll need to gather before you begin baking.

• Almond Flour: Finely ground almond flour is paramount for this recipe. It doesn’t just infuse the cake with a deep, nutty almond flavor but also contributes significantly to its incredibly soft, moist, and tender texture, setting it apart from standard cakes.
• All-Purpose Flour: Used in conjunction with almond flour, all-purpose flour provides the necessary structure and stability to the cake, ensuring it bakes up beautifully without being overly dense or fragile.
• Buttermilk: This acidic ingredient is a secret weapon for moisture and tenderness. Buttermilk reacts with the baking powder, activating it to create a wonderfully light and airy crumb. Its slight tang also subtly enhances the overall flavor profile of the cake.
• Heavy Whipping Cream: The foundation of our luxurious whipped cream cheese frosting. When whipped to stiff peaks, it creates an airy, light texture that transforms the frosting into a cloud-like topping, perfect for complementing the rich almond cake. Ensure it’s very cold for best results.
• Cream Cheese: For the best consistency and flavor in your frosting, always opt for full-fat cream cheese. It must be at room temperature to cream smoothly without lumps, providing that signature sweet and tangy balance.
• Almond Extract: This pure extract is essential for boosting the prominent almond flavor throughout both the cake and the frosting. A little goes a long way in creating that authentic, inviting aroma and taste.
• Raspberry Jam: Whether you choose the convenience of a good quality store-bought jam or the rewarding effort of a homemade one, raspberry jam is the vibrant heart of this cake’s filling. Its sweet and tart notes perfectly cut through the richness of the almond.
• Unsalted Butter: Used for the cake, ensuring a rich, buttery flavor and contributing to its moist texture. Ensure it’s at room temperature for proper creaming with the sugar.
• Granulated Sugar: Sweetens the cake, and when creamed with butter and oil, helps create a light and airy batter structure.
• Vegetable Oil: Adds an extra layer of moisture to the cake, keeping it tender and fresh for longer, complementing the richness of the butter.
• Large Eggs: Act as binders in the cake, adding structure, richness, and helping to emulsify the batter for a smooth consistency. Room temperature eggs blend more evenly.
• Vanilla Extract or Paste: Enhances the overall flavor profile of both the cake and frosting, adding warmth and depth that beautifully complements the almond and raspberry.
• Baking Powder: The primary leavening agent for the cake, working with the buttermilk to give it its light and fluffy rise.
• Kosher Salt: A pinch of salt is crucial in both baking and frosting to balance the sweetness and bring out the full depth of all the other flavors.
• Cornstarch: A small addition to the dry ingredients, cornstarch contributes to a softer, more tender cake crumb, making it even more delicate.
• Sliced Almonds: Toasted and used as a garnish, these add texture, a pleasant nutty crunch, and reinforce the triple almond theme.
• Fresh Raspberries: Used for a final elegant topping, fresh raspberries add burst of fresh fruitiness and a pop of color, enhancing both the flavor and visual appeal.

For precise measurements and quantities, please refer to the detailed recipe card below.

Creative Substitutions and Variations

While this raspberry almond cake recipe is perfect as is, it also offers a fantastic canvas for creativity. Don’t hesitate to experiment with these simple substitutions and variations to tailor the cake to your preferences or dietary needs.

• Lemon Raspberry Cake: For a delightful citrusy twist that brightens the entire cake, rub the zest of one fresh lemon into the granulated sugar before creaming it with the butter and oil. This simple step infuses the cake with a beautiful lemon aroma and a subtle tartness that pairs wonderfully with the raspberries.
• White Chocolate Infusion: Add an extra layer of sweetness and richness by gently folding ½ cup of white chocolate chips into the cake batter just before dividing it into pans. The melting white chocolate will create pockets of indulgence throughout the almond cake.
• Gluten-Free Option: To make this recipe suitable for those with gluten sensitivities, you can easily substitute the all-purpose flour with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. This blend is specifically designed to replace standard flour cup-for-cup in most recipes, ensuring a similar texture and rise.
• Alternate Fruit Fillings: If raspberries aren’t your favorite, or if you simply want to try something new, feel free to swap the raspberry jam for another fruit preserve. Strawberry jam offers a classic sweetness, apricot jam provides a lovely tart-sweet balance, or experiment with your favorite fruit jam for a personalized touch.
• Buttermilk Alternatives: If you don’t have buttermilk on hand, you can easily create a substitute. Whisk 1 tablespoon of white vinegar or lemon juice into a measuring cup, then fill the rest with regular milk (dairy or non-dairy) to reach ½ cup. Let it sit for 5-10 minutes until it slightly curdles before using. Greek yogurt or sour cream can also be used as direct replacements for buttermilk, adding a similar tang and moisture.

How to Bake the Perfect Raspberry Almond Cake

Baking this stunning raspberry almond cake is a rewarding process that combines simple techniques with careful attention to detail. Follow these step-by-step instructions to create a moist, flavorful cake with a beautifully light frosting and a vibrant fruit filling.

Step-by-Step Guide

One: Prepare Dry Ingredients. In a medium bowl, thoroughly whisk together all your dry cake ingredients: all-purpose flour, baking powder, kosher salt, cornstarch, and almond flour. Ensure there are no lumps and the ingredients are evenly distributed. Set this mixture aside.

Two: Cream Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine the room temperature unsalted butter, granulated sugar, and vegetable oil. Cream these together on medium-high speed for a full 3 minutes until the mixture is light, fluffy, and significantly pale in color. This step is crucial for incorporating air and creating a tender cake.

Three: Incorporate Eggs and Extracts. After creaming, scrape down the sides of the bowl to ensure everything is well mixed. Add the room temperature eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and almond extract. Beat for another minute until fully combined and smooth. Scrape the sides of the bowl again.

Four: Alternate Dry and Wet. With your mixer on low speed, add half of the whisked dry ingredients to the wet mixture and mix until just combined. While the mixer is still running on low, slowly pour in the room temperature buttermilk. Once incorporated, add the remaining half of the dry ingredients. Mix on low speed until the batter is *just* combined. Be careful not to overmix, as this can lead to a tough cake.

Five: Bake the Cake Layers. Use a rubber spatula to give the batter a final gentle mix by hand, ensuring no pockets of dry flour remain. Divide the batter evenly between two greased and parchment-lined 6-inch cake pans. Smooth the tops for even baking. Bake in a preheated 350°F (175°C) oven for 32-36 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter, and the edges slightly pull away from the pan. Allow to cool in the pans for 10 minutes before carefully inverting them onto a wire rack. Once fully cooled, wrap each layer completely in plastic wrap and freeze for 1-2 hours, or ideally, overnight. This step locks in moisture and makes frosting easier.

Six: Prepare Cream Cheese Base. While the cake layers chill, begin your frosting. In the clean bowl of your stand mixer (using the paddle attachment this time), beat the room temperature full-fat cream cheese with powdered sugar and vanilla extract until the mixture is incredibly smooth and creamy, with no lumps whatsoever. Scrape down the sides of the bowl frequently to ensure even mixing.

Seven: Whip Heavy Cream. For the lightest frosting, chill your mixing bowl and whisk attachment in the freezer for at least 15 minutes. Once chilled, pour the very cold heavy whipping cream into the bowl. Whip on high speed until stiff peaks form. This means when you lift the whisk, the cream should hold its shape firmly without collapsing. Transfer the whipped cream to a separate bowl and place it in the fridge while you finish the cream cheese mixture.

Eight: Fold Frosting Together. Gently fold half of the whipped cream into the cream cheese mixture until just smooth and slightly loosened. Then, add the remaining whipped cream and continue to fold until it’s completely combined, light, and fluffy. Be careful not to overmix, as this will deflate the air and make your frosting dense.

Nine: Create Frosting Dam. Place one of your chilled cake layers onto your desired serving platter. Take a generous dollop of frosting and spread a thin layer evenly over the top surface of this bottom cake. Transfer about ½ cup of frosting into a piping bag fitted with a round tip (or simply snip off a 1 cm corner from a zip-top bag). Pipe a sturdy circle of frosting around the entire perimeter of the cake layer. This creates a “dam” to hold your jam filling securely.

Ten: Fill with Raspberry Jam. Carefully spoon about ¼ cup of raspberry jam into the center of the frosting dam you just created. Gently spread the jam evenly across the surface, ensuring it reaches the piped frosting circle but does not spill over. This vibrant layer will provide a delicious burst of fruitiness.

Eleven: Apply Crumb Coat. Carefully place the second cake layer directly on top of the jam-filled first layer. Add two generous dollops of frosting to the top of this layer. Using an offset spatula, spread the frosting over the top, then gently work it down the sides, completely covering the entire cake with a thin layer of frosting. This is your “crumb coat,” designed to trap any loose crumbs. Add more frosting if needed to achieve full, thin coverage. Refrigerate the cake for 15-30 minutes to set the crumb coat.

Twelve: Chill the Cake. As mentioned in the previous step, ensuring your cake is properly chilled after the crumb coat is key. The brief refrigeration period allows the crumb coat to firm up, creating a stable base for your final layer of frosting and preventing crumbs from mixing into your pristine outer layer. This step also makes the cake easier to handle and work with.

Thirteen: Apply Final Frosting Layer. Once the crumb coat is set, remove the cake from the fridge. Apply a second, thicker layer of the remaining whipped cream cheese frosting, ensuring complete coverage. Use your offset spatula to smooth out the sides and top until you achieve a beautifully polished finish. For an extra professional touch, a cake scraper can be used to achieve perfectly sharp edges and a remarkably smooth surface.

Fourteen: Decorate and Garnish. Toast ¾ cup of sliced almonds in a dry pan over medium heat, tossing frequently until golden brown and fragrant. Let them cool completely. Carefully press the cooled toasted almonds onto the bottom half of the cake’s sides, working your way around the entire perimeter. If desired, use any leftover frosting in a piping bag to add decorative swirls or rosettes to the top of the cake. Finally, crown your beautiful creation with a generous scattering of fresh raspberries for a burst of color and fresh fruit flavor. Your stunning Raspberry Almond Cake is now ready to impress!

Expert Baking Tips for Success

Achieving a bakery-worthy raspberry almond cake is within your reach with these professional tips. These insights will help you avoid common pitfalls and ensure your cake turns out perfectly every time.

• Avoid Overmixing the Batter: Once you add the flour, mix the cake batter on low speed only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and less tender cake. A light and fluffy crumb is achieved by gently incorporating the dry ingredients.
• Freeze Cooled Cake Layers: This is a game-changer! Once your cake layers have cooled completely to room temperature, wrap them tightly in plastic wrap and freeze them for at least 1-2 hours, or even overnight. Frozen layers are much easier to handle, produce fewer crumbs during frosting, and retain moisture beautifully, resulting in a more professional finish.
• Level Cake Tops for Even Layers: For a beautifully structured layer cake, use a serrated knife or a cake leveling tool to carefully level off any domed tops from your cooled cake layers. This ensures that each layer sits perfectly flat and creates a neat, even appearance when assembled.
• Do Not Overwhip the Cream for Frosting: When whipping heavy cream for the frosting, watch it carefully and stop as soon as stiff peaks form. If you overwhop the cream, it can become grainy or even turn to butter, which will result in a heavy, stiff frosting that is difficult to spread smoothly.
• Bring Cake to Room Temperature Before Serving: While the frosted cake should be stored in the fridge, it’s crucial to allow it to come to room temperature for at least an hour before serving. This allows the cake layers and the frosting to soften slightly, ensuring the best possible texture and flavor experience.

Raspberry Almond Cake Recipe FAQs

Got questions about baking this delicious cake? We’ve got answers! Here are some frequently asked questions to help you on your baking journey.

Proper Storage for Freshness

To ensure your raspberry almond cake remains as delicious as possible, proper storage is essential. Due to the cream cheese frosting, refrigeration is necessary. The cake tastes best when allowed to come to room temperature before serving, so plan ahead!

Store the entire frosted raspberry almond cake, uncovered, in the refrigerator until you’re ready to serve it. This helps maintain the frosting’s integrity and prevents it from getting too soft. For optimal flavor and texture, remove the cake from the fridge at least 1 hour prior to slicing and serving. This allows the cake layers to soften and the flavors to fully develop.

Once the cake has been sliced, you can extend its freshness by gently pressing pieces of parchment paper or plastic wrap directly against the cut surfaces of each slice. Then, return the slices to an airtight container or cover them loosely and store them in the fridge for up to 4 days. This prevents the exposed cake from drying out and helps preserve its moistness and flavor.

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