Almond Raspberry Cake

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Hi friends! Today I’m sharing one of my all-time favorite cake flavors: Almond Raspberry Cake. This cake has layers of moist almond cake, brushed with almond syrup to keep it super moist, filled with raspberry jam, and frosted with a rich Almond Cream Cheese Frosting. It’s elegant and full of almond flavor!

Almond Raspberry Cake

Course Dessert
Prep Time 1 hour
Cook Time 25 minutes
Servings 12

Ingredients

Almond Cake:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 2 tablespoons vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup almond flour
  • 1 cup buttermilk

Almond Cream Cheese Frosting:

  • 1 1/2 cups cream cheese softened
  • 3/4 cup unsalted butter softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2-4 tablespoons heavy cream or milk

Raspberry Jam:

  • 2 cups raspberries
  • 1/4 cup granulated sugar or a sweetener like maple syrup or honey
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons water

Almond Simple Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 teaspoon almond extract

Instructions

Almond Cake:

  • Preheat your oven to 350°F. Grease and flour four 6-inch cake pans or line them with parchment paper.
  • Mix the all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a stand mixer, beat the butter on medium speed for 2 minutes. Add the sugar and oil, and mix for another 2 minutes.
  • Add the eggs one at a time, mixing well after each. Scrape down the bowl, then add vanilla and almond extracts.
  • Mix in the almond flour.
  • Add half the buttermilk and mix briefly. Then add half the flour mixture and stir for about 30 seconds.
  • Add the rest of the buttermilk and mix for 30 seconds. Finish with the remaining flour mixture.
  • Divide the batter evenly among the cake pans.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely before frosting.

Almond Cream Cheese Frosting:

  • Sift the powdered sugar and set aside.
  • In a stand mixer, beat the softened cream cheese and butter for about 2 minutes until light and fluffy.
  • Add the powdered sugar, mixing on low until combined. Then add the vanilla and almond extracts, along with 2 tablespoons of heavy cream or milk.
  • Increase the mixer speed to medium-high and beat for about 1 minute until smooth.
  • Adjust consistency if needed—add more heavy cream if too stiff or more powdered sugar if too runny.
  • Store in the fridge for up to 5 days, covered.

Raspberry Jam:

  • Place raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally for 5-10 minutes. If it becomes dry, add a tablespoon of water or lemon juice.
  • Dissolve the cornstarch in 3 tablespoons of water and add to the pan. Cook for 1 minute until the jam thickens.
  • Transfer to a small bowl and let it cool completely in the fridge. Strain if you don’t like seeds.

Almond Simple Syrup:

  • In a small saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
  • Turn off the heat and add almond extract. Let the syrup cool completely.
  • Store in the fridge and use only when fully cooled. The syrup is optional but keeps the cake extra moist.

To Assemble:

  • Place a cake layer on a cake plate or stand. Brush with almond syrup.
  • Put some Almond Cream Cheese Frosting in a piping bag, snip the end, and pipe a circle around the edge of the cake layer to keep the filling from leaking out.
  • Spread a layer of raspberry jam inside the frosting ring.
  • Add another cake layer and repeat the process: brush with syrup, pipe frosting around the edges, and add jam.
  • Continue until all layers are stacked.
  • Frost the cake with a thin layer of frosting (crumb coat) and chill for 30 minutes to set.
  • Keep remaining frosting covered to prevent it from drying out.
  • After chilling, apply a thick layer of frosting all over the cake.
  • Decorate with more frosting and fresh raspberries.

Notes

  • Shortcuts: Use store-bought jam and skip the syrup to simplify.
  • Buttermilk substitute: Add 1 teaspoon of vinegar to milk if you don’t have buttermilk.

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