Go Back
Slice of Raspberry Almond Cake topped with almond flakes and fresh raspberries

Raspberry Almond Cake

A delightful almond-based cake layered with raspberry jam, perfect for any occasion and easy to make with pantry ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Measure gently by spooning into the measuring cup.
  • 1 cup Almond flour Or very finely ground almonds.
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter Softened, at room temperature.
  • 1 cup Sugar
  • 3 large Eggs Room temperature.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract A little goes a long way.
  • 1/2 cup Milk or sour cream For moisture.
Raspberry Layer
  • 1/2 cup Raspberry jam Seedless if preferred.
  • 1/2 cup Fresh or frozen raspberries Optional, but adds freshness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch pans or one taller cake pan.
  2. In a bowl, mix together the flour, almond flour, baking powder, and salt. Set aside.
  3. In a larger bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
  5. Gradually add the dry ingredients, alternating with the milk or sour cream, mixing just until combined.
Baking
  1. Spread the batter evenly into your prepared pans. Spoon the raspberry jam over the batter and gently swirl it. Optionally, scatter fresh raspberries on top and press them in lightly.
  2. Bake for 25 to 35 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs.
  3. Allow the cakes to cool in the pans for 10 minutes before turning out to cool completely.
Frosting
  1. While the layers cool, you can prepare the Swiss meringue buttercream (optional) and frost as desired once the layers are completely cool.

Notes

Use room temperature ingredients for better texture. Don’t over-swirl the jam to maintain the raspberry ribbon effect. Chill the layers before frosting for a cleaner finish.