Raspberry Almond Wreath Cake

If you’re looking for a dessert that’s as stunning as it is delicious, this Raspberry Almond Wreath Cake is the perfect choice. This elegant cake combines the nutty sweetness of almonds with the tartness of raspberry jam, creating a show-stopping centerpiece for any holiday table. Its wreath-like shape and decorative glaze make it a festive favorite for Christmas, brunches, or any special occasion.

I first made this cake as a holiday experiment, and it quickly became a family tradition. It’s not only beautiful but also surprisingly simple to make, thanks to a few time-saving tricks.

Let’s bake this gorgeous Raspberry Almond Wreath Cake and add a touch of magic to your celebrations!

Quick Overview in Todd Wilbur’s Style

This Raspberry Almond Wreath Cake combines a moist, almond-scented cake with a ribbon of tangy raspberry filling. Baked in a wreath shape and topped with a sweet glaze and toasted almonds, it’s a dessert that’s both festive and delicious.

Why You’ll Love This Cake

Beautiful, Flavorful, and Perfect for the Holidays

• Festive Presentation: The wreath shape is ideal for holiday gatherings.
• Rich and Moist: Almond and sour cream create a tender, flavorful cake.
• Tangy Sweetness: Raspberry jam adds a bright contrast to the almond flavor.
• Easy Elegance: Simple to make but looks bakery-quality.

What You Need for Raspberry Almond Wreath Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp almond extract
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream or Greek yogurt
• ¾ cup raspberry jam (seedless preferred)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp almond extract

For Garnish:

• ¼ cup sliced almonds, toasted
• Fresh raspberries (optional)

How to Make Raspberry Almond Wreath Cake

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or wreath-shaped cake pan.

Step 2: Make the Cake Batter

1. In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
2. Add the eggs, one at a time, beating well after each addition. Mix in the almond extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Layer the Cake

1. Spoon half of the batter into the prepared pan, spreading it evenly.
2. Dollop the raspberry jam over the batter and gently swirl with a knife or skewer.
3. Spoon the remaining batter on top, smoothing it out evenly.

Step 4: Bake the Cake

1. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 5: Add the Glaze

1. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Adjust the consistency with more milk or sugar as needed.
2. Drizzle the glaze over the cooled cake, letting it cascade down the sides.

Step 6: Garnish and Serve

1. Sprinkle the toasted almonds over the glaze and add fresh raspberries for a festive touch.
2. Slice and serve.

Tips for Perfect Raspberry Almond Wreath Cake

1. Grease the Pan Well: To ensure the cake releases easily, grease and flour every nook of the pan.
2. Don’t Overmix: Mix the batter until just combined to keep the cake tender.

Substitutions and Variations

• Flavor Swap: Use strawberry or cherry jam instead of raspberry.
• Nut-Free: Omit the almonds and replace almond extract with vanilla extract.
• Citrus Twist: Add a tablespoon of lemon zest to the batter for a bright flavor.

Make a Healthier Version

• Reduce Sugar: Use 1¼ cups of sugar in the batter and a lighter glaze.
• Greek Yogurt: Substitute sour cream with non-fat Greek yogurt.
• Whole Wheat Flour: Replace half the all-purpose flour with whole wheat pastry flour.

Frequently Asked Questions for Raspberry Almond Wreath Cake

1. Can I make this cake ahead of time?
   Yes, bake the cake a day in advance and store it tightly wrapped. Add the glaze before serving.
2. How do I store leftovers?
   Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
3. Can I freeze this cake?
   Absolutely! Wrap it tightly in plastic wrap and foil (without glaze) and freeze for up to 3 months. Thaw overnight before glazing and serving.
4. What if I don’t have a Bundt pan?
   Use a 9×13-inch pan or two 8-inch round pans. Adjust the baking time accordingly.
5. How do I toast almonds?
   Spread sliced almonds on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally.
6. Can I use a different jam?
   Yes! Any seedless jam or fruit preserves will work well.
7. What’s the yield for this recipe?
   This cake serves 10–12 people.
8. How do I swirl the jam?
   Use a butter knife or skewer to gently swirl the jam into the batter without mixing completely.
9. What if I want a thicker glaze?
   Add more powdered sugar to the glaze mixture until you reach the desired consistency.
10. Can I make this gluten-free?
    Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
11. Can I add fresh raspberries to the batter?
    Yes, fold in ½ cup of fresh raspberries for extra flavor and texture.
12. What’s the best way to serve this cake?
    Serve it slightly warm or at room temperature with coffee, tea, or a dollop of whipped cream.

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Closing Thoughts

And there you have it—Raspberry Almond Wreath Cake, a dessert that’s as festive as it is delicious. Perfect for holidays or any special occasion, this cake is sure to impress your guests and become a family favorite.

Happy baking, and enjoy every slice! 😊🍰🌟