Name: Raspberry Almond Cake with Almond Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup almond flour (Bob's Red Mill); 1 ½ teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, room temperature; ¾ cup granulated sugar; 2 eggs, room temperature; 1 ½ teaspoon almond extract (Simply Organic); ½ teaspoon vanilla extract; ½ cup buttermilk, room temperature; 6 ounces fresh raspberries; 1 cup unsalted butter, room temperature; ¼ teaspoon salt; 1 ½ teaspoon almond extract (Simply Organic); ½ teaspoon vanilla extract; 2 cups powdered sugar; 2 tablespoons heavy whipping cream, cold; 6 ounces fresh raspberries; ¼ cup sliced almonds

↓ Jump to Recipe

If you love a dessert that perfectly balances tartness with nutty sweetness, you are going to adore the Raspberry Almond Cake with Almond Buttercream Frosting Recipe. This charming cake combines tender almond-infused layers studded with juicy fresh raspberries and is crowned with a luscious almond buttercream frosting. Every bite brings a comforting crunch from sliced almonds alongside bursts of fresh raspberry flavor, making it a stunning showstopper for family gatherings, special occasions, or anytime you need a cozy yet elegant treat. Trust me, once you try this Raspberry Almond Cake with Almond Buttercream Frosting Recipe, it will become one of your go-to desserts for years to come.

Ingredients You'll Need

The image shows an overhead view of baking ingredients neatly arranged on a white marbled surface. There are seven white bowls with light brown rims: one filled with red raspberries on the top right, one with white flour to its bottom left, another with sugar below the flour, one with almond flour or ground almonds above the sugar, a small bowl with sliced almonds below the almond flour, and a smaller bowl on a blush pink plate holding two eggs and a white powder, likely baking powder or baking soda. There are also three loose raspberries scattered around and a bottle of almond extract beside the pink plate. A rectangular stick of butter wrapped in white and blue packaging is near the top, and a small glass of milk and a bowl with dark vanilla extract are on the top left. A woman's hand is holding a whisk slightly to the right, and a metal measuring spoon is laid near the butter. The overall setting is clean and bright with a focus on the raw ingredients. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential, each one playing a vital role in creating the tender crumb, vibrant color, and rich flavor that make this cake so wonderful. From the nutty almond flour adding depth to the crumb, to the fresh raspberries giving pops of brightness, these humble staples come together beautifully.

All-purpose flour: The base of the cake that provides structure and lightness.
Almond flour: Adds moistness and subtle nuttiness that pairs perfectly with raspberries.
Baking powder: Ensures the cake rises to a tender, fluffy texture.
Salt: Balances sweetness and enhances all the flavors.
Unsalted butter: Brings richness and a silky crumb both in the cake and frosting.
Granulated sugar: Sweetens while helping to create a moist crumb.
Eggs: Bind the ingredients and add lift and richness.
Almond extract: The star flavor enhancer in both the cake and buttercream for that unmistakable almond aroma.
Vanilla extract: Adds depth and warmth to complement the almond flavor.
Buttermilk: Tenderizes the crumb and contributes a subtle tanginess.
Fresh raspberries: Burst of juicy, tart flavor studded throughout the cake.
Powdered sugar: Essential for smooth, sweet buttercream frosting.
Heavy whipping cream: Creates the perfect light and fluffy buttercream texture.
Sliced almonds: Adds delicate crunch and a pretty garnish.

How to Make Raspberry Almond Cake with Almond Buttercream Frosting Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350 °F and centering the rack. Line an 8-inch cake pan with a parchment circle—this little trick ensures your cake releases perfectly after baking. Whisk together the flours, baking powder, and salt in a bowl, then toss some of your fresh raspberries in a small portion of this dry mixture to help them stay suspended in the batter without sinking to the bottom.

Step 2: Cream Butter and Sugar

Using your stand mixer fitted with a paddle attachment, cream the room temperature butter with granulated sugar until pale and fluffy. This step is key to building the cake’s light texture, so don’t rush it. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 3: Add Eggs and Flavorings

Incorporate the eggs, one at a time, mixing well after each addition to keep everything smooth and emulsified. Then blend in the almond and vanilla extracts to infuse your cake batter with warm, fragrant notes that will make it irresistible.

Step 4: Combine Dry Ingredients and Buttermilk

On low speed, gradually alternate adding the flour mixture and buttermilk, starting and ending with the dry. This slow incorporation keeps the batter tender and prevents overmixing, which could toughen the crumb.

Step 5: Fold in the Raspberries

Gently fold the coated raspberries into the batter, taking care not to break them up too much to maintain beautiful bursts of fruit within your cake.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth it into an even layer. Bake for 40 to 45 minutes until the cake springs back lightly to the touch and a toothpick inserted in the center comes out with only a few crumbs clinging.

Step 7: Cool Before Frosting

Once baked, run a knife around the edges to loosen the cake and let it cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely before frosting.

Step 8: Make the Almond Buttercream Frosting

Whip together softened butter, salt, almond extract, and vanilla until creamy and pale. Gradually incorporate powdered sugar, alternating with heavy cream, until the frosting reaches a smooth and spreadable consistency. Fold by hand to remove air bubbles for a polished finish.

Step 9: Frost and Decorate Your Cake

Spread an even layer of almond buttercream over your cooled cake, then top with fresh raspberries and sprinkle with sliced almonds. This final touch adds crunch and a pop of color that makes the cake both beautiful and inviting.

How to Serve Raspberry Almond Cake with Almond Buttercream Frosting Recipe

A slice of light golden cake with visible pieces of red raspberries inside, topped with a thick layer of smooth white frosting and a pile of fresh, bright red raspberries on top, sits on a white plate with a soft pink center. Another slice and the rest of the cake, also frosted and decorated with raspberries, are in the background on white plates. A silver fork is placed beside the pink-centered plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and toasted sliced almonds are your best friends here, providing vibrant color and a satisfying crunch. For an extra flair, a light dusting of powdered sugar or a few edible flowers can elevate the cake’s presentation, making it perfect for celebrations.

Side Dishes

Serve alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for a dreamy pairing. A cup of freshly brewed tea or coffee complements the nutty, fruity flavors beautifully, turning every bite into a cozy moment.

Creative Ways to Present

For a stunning centerpiece, you can make mini versions of this recipe in cupcake tins and garnish individually with frosting, raspberries, and almonds. Alternatively, serve slices on delicate china plates with fresh mint leaves for a fresh contrast. Layer it with raspberry preserves between layers for added zing and moisture if you want to impress guests even more.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Raspberry Almond Cake with Almond Buttercream Frosting Recipe covered tightly at room temperature for up to two days, or refrigerate if your kitchen is warm. Make sure to bring refrigerated slices back to room temperature before serving for the best texture and flavor.

Freezing

This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place in an airtight container or freezer bag. When you’re ready to enjoy again, thaw in the refrigerator overnight and bring to room temperature before serving. The almond buttercream holds up well in the freezer, so you won’t lose any of that delightful creaminess.

Reheating

Since this is a lightly crumbed, frosted cake, reheating is best done gently. Allow slices to warm to room temperature naturally or pop them in a warm (not hot) oven for a few minutes if you prefer a slightly warmed bite. Avoid microwaving as it can change the frosting texture.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries provide the best texture and flavor, you can use frozen raspberries if fresh aren't available. Just make sure to thaw and drain them thoroughly to avoid extra moisture that could affect the cake’s texture.

Is there a substitute for almond extract?

If almond extract isn’t on hand, you can substitute with vanilla extract alone, though you will lose some of the characteristic almond aroma. A tiny amount of almond oil can also work but use sparingly since it is concentrated.

Can I make this cake gluten-free?

To make a gluten-free version, use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Make sure your baking powder is gluten-free as well. The almond flour will still add wonderful moisture and flavor to the cake.

How do I prevent raspberries from sinking to the bottom?

Tossing the raspberries lightly in flour before folding them into the batter helps keep them evenly distributed throughout the cake rather than sinking to the bottom.

What is the best way to get smooth almond buttercream frosting?

Be sure your butter is fully softened and beat it thoroughly before adding sugar. Adding powdered sugar gradually while mixing on low speed helps avoid lumps, and folding the frosting gently at the end releases air bubbles for a silky finish.

Final Thoughts

This Raspberry Almond Cake with Almond Buttercream Frosting Recipe truly is a heartwarming delight that combines light, tender cake layers bursting with fresh raspberries and enveloped in creamy, fragrant almond buttercream. Whether you’re baking for a special occasion or just treating yourself, this cake offers a perfect harmony of flavors that feels both indulgent and comforting. I encourage you to give this recipe a try—it’s sure to become a treasured favorite that you’ll love sharing again and again.

Raspberry Almond Cake with Almond Buttercream Frosting Recipe

Ingredients You'll Need