Raspberry Almond Cake is a delicious cake with a tender crumb. Baked in a springform pan, packed with raspberries and topped with flaked almonds and sugar.
My French Strawberry Cake is one of my most popular recipes of all time. It’s a perfect cake for entertaining. So I decided to make a raspberry almond version of it. This is not a recipe for a layer raspberry almond cake. But rather a buttery soft, single layer cake that is very quick and easy to make.
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Many of my readers have asked if my strawberry cake can be made with frozen berries. And also if the cake can be baked in a springform pan. I decided to answer those two questions with this recipe for Raspberry Almond Cake. Check out some more of my best cake recipes…
More recipes for the best cakes
- Strawberry Spoon Cake
- French Country Apple Cake
- Bourbon Glazed Kentucky Butter Cake
- Molten Chocolate Lava Cakes
- Raspberry Shortcake
Why this recipe works
I took my favorite original recipe for a single layer strawberry cake and re-imagined it. This cake works well made with frozen raspberries, so you can enjoy it any time of year. But you can certainly use fresh when raspberries are in peak season. This is a fluffy almond cake with a tender crumb. It’s bursting with raspberry flavor and topped with crunchy sliced almonds and a sprinkling of sugar. Because it’s baked in a springform pan, you can put it on a fancy cake plate or platter for entertaining – like wedding or baby showers. Garnish it with fresh raspberries and a side of whipped cream. Or dust it with powdered sugar right before serving.
Ingredients for raspberry almond cake
- Raspberries – I like the convenience of using frozen raspberries, but you can you use fresh raspberries instead.
- All Purpose Flour – For even more almond flavor, I used a combination of flours in my recipe. But you could use only all-purpose instead.
- Almond Flour – Almond flour is also sometimes labeled as ground almonds. Almond flour has a finer texture and is lighter in color than almond meal. So be sure to look for almond flour or ground almonds.
- Almonds – Use almonds that are labeled as flaked or sliced.
- Almond Extract – A little almond extract helps to really bring out the almond flavor in this moist almond cake.
- Vanilla Extract – Enhances the overall flavor of this cake.
- Butter – Use unsalted, room temperature butter (not melted butter).
- Sugar – Use white, granulated sugar in this recipe. Do not use brown sugar.
- Sour Cream – Helps to give this cake a moist center and tender crumb – plus the tang from the sour cream compliments the raspberry flavor nicely. You could use plain Greek yogurt instead.
- Eggs – Two large eggs are needed for this recipe. Room temperature eggs for baking are preferred.
- Baking Powder – Helps to create air bubbles, giving this cake a lighter, airy texture.
- Salt – Helps to compliment all the sweet flavors in the cake batter.
- Variations – Add a 1/2 cup of white chocolate chips to the cake batter or a tablespoon of fresh lemon zest before baking.
Instructions for raspberry almond cake
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the softened butter and sugar on medium speed to medium-high speed, until pale and fluffy. Add the eggs, one at a time, and beat until well blended. Add both almond and vanilla extracts and beat until smooth.
In a medium bowl, sift together (or whisk together) the flours, baking powder and salt. Add half the flour mixture (dry ingredients) to the butter mixture and beat on low speed until combined. Then add the sour cream and beat again on low speed. And finally add the remaining flour mixture and beat just until you don’t see any more streaks of flour remaining.
Be sure to scrape down the sides of the bowl with a rubber spatula as you go!
Use a spatula to gently fold the raspberries into the cake batter. Evenly spread the cake batter into your prepared cake pan (see Pro Tips below). Evenly sprinkle the sliced almonds over the batter. Then evenly sprinkle the almonds with the remaining two tablespoons of sugar.
Bake the cake at 350 degrees F for about 40 – 45 minutes, or until the center of the cake is puffed up, the top is a light golden brown and a toothpick inserted into the cake comes out clean.
Keep scrolling for full list of ingredients and my printable recipe card.
Parchment paper helps making the bottom of the cake pan come right off. Place your cake pan, bottom side down and trace around it with a pen or pencil. Then cut a little inside the line to make a circle or parchment paper that will fit inside of your pan.
Use cooking spray to help your parchment paper stick to the pan. Spray the bottom of the pan. Add the parchment paper. And then spray again on top.
Measure the flour carefully. Scoop it into a measuring cup gently, don’t tamp it down. And then lightly level it with the back of a knife or an offset spatula.
Allow the cake to cool completely in the pan, on top of a wire rack, before unhinging the pan and removing the cake. Gently place a plate on top of the cake, invert it, then remove the bottom. Peel the parchment paper off the bottom of the cake. Then repeat the process. Invert the cake again onto your serving plate.
The individual slices of this cake (once completely cooled) are tender and yet sturdy. Place slices of cake in an airtight container, or individually wrap them in plastic wrap. The cake will stay fresh at room temp for up to three days. Or freeze the cake slices for up to one month.
- I used this exact springform pan to test this recipe
- Stand mixer for blending the cake batter
- Or you can use an electric hand mixer instead
Raspberry Almond Cake
- 1 Stand Mixer
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup all purpose flour
- 1/3 cup almond flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream or use plain Greek yogurt
- 1 3/4 cup frozen raspberries
- 1/2 cup sliced almonds
- 2 tbsp granulated sugar
- Preheat oven to 350 degrees F.
- Spray a 9-inch springform pan with cooking spray. Place a circle of parchment paper in the bottom. Spray again with cooking spray. Set aside.
- In the bowl of a stand mixer, whip together the stick of butter and 1 cup of the sugar until pale and fluffy, 4 to 5 minutes.
- Add the eggs, one at a time and beat well after each addition. Beat in the vanilla and almond extracts. Be sure to scrape down the sides of the mixing bowl as you go.
- In a medium bowl, whisk together the all purpose flour, almond flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Using a spatula, gently fold in the frozen raspberries. Spread the cake batter evenly into the bottom of the prepared springform pan.
- Sprinkle the sliced almonds evenly over the top of the cake. Followed by the remaining two tablespoons of sugar.
- Bake until a wooden toothpick inserted in the center comes out clean and the top center of the cake is nice and puffy, about 40 minutes.
- Place the pan on top of cooling rack and allow the cake to cool for about an hour.
- Release the sides of the springform pan and remove. Gently place a plate on top of the cake and invert it. Remove the bottom of the pan. Then peel off the parchment paper.
- Invert the cake again onto a cake plate or stand to serve.
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