Almond Raspberry Cake with Raspberry Buttercream
Almond Raspberry Cake with Raspberry Buttercream
This almond raspberry cake is a celebration-worthy stunner — tender, moist almond cake layers filled and frosted with a silky raspberry buttercream that’s made with real berries. The combination of nutty almond cake and bright raspberry frosting is one of the best flavor pairings in baking. It’s sophisticated, not too sweet, and looks absolutely gorgeous on any dessert table.
Why This Combination Works
- Almond + raspberry is a classic French flavor pairing
- Moist almond cake — almond flour keeps it tender for days
- Real raspberry buttercream — made with berry purée, not extract
- Beautiful naturally pink frosting
Ingredients
Almond cake:
- 1¾ cups all-purpose flour, ¾ cup almond flour
- 2 tsp baking powder, ½ tsp salt
- ¾ cup butter softened, 1¼ cups sugar, 4 eggs
- ¾ cup milk, 2 tsp almond extract, 1 tsp vanilla
Raspberry buttercream:
- 1½ cups butter softened
- 5 cups powdered sugar
- ½ cup fresh raspberry purée (strained)
- 1 tsp vanilla, pinch of salt
How to Make It
Step 1 — Bake cake in two 9-inch pans at 350°F for 28–32 min. Cool completely.
Step 2 — Make raspberry purée: blend 1 cup fresh raspberries, strain through a fine sieve to remove seeds.
Step 3 — Beat butter 3 min until pale. Add powdered sugar gradually. Add raspberry purée, vanilla, and salt. Beat 3 more min until fluffy and pink.
Step 4 — Frost the cooled cake. Place a thick layer between the layers and coat the outside. Top with fresh raspberries and sliced almonds.
Frequently Asked Questions
Can I skip the almond flour?
Replace with equal amount of all-purpose flour. You’ll lose the nutty flavor and moistness that almond flour provides, but the cake will still work.
Can I use frozen raspberries?
Yes — thaw, blend, and strain. Works identically to fresh for the purée.
Is this cake nut-free adaptable?
Replace almond flour with more all-purpose flour and use vanilla extract instead of almond extract. The raspberry buttercream is naturally nut-free.
How to store this cake?
Fridge up to 3 days covered. Bring to room temperature 30 min before serving. The buttercream firms up when cold.
Can I use strawberries instead?
Yes — almond-strawberry is equally delicious. Blend and strain the same way.
Why strain the raspberry purée?
Seeds create a gritty texture in buttercream. Straining gives a silky smooth, beautifully pink frosting.
How far ahead can I make this?
Bake layers up to 2 days ahead (wrapped tightly). Make frosting same day or 1 day ahead (refrigerate, bring to room temp and re-whip).
What occasions is this cake for?
Birthdays, Valentine’s Day, Mother’s Day, bridal showers, Easter — any celebration that calls for something beautiful and delicious.
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Almond Raspberry Cake with Raspberry Buttercream Recipe
Indulge in the delightful flavors of almond and raspberry with this heavenly cake recipe. Moist almond cake is paired with a burst of fruity freshness from raspberry buttercream, creating a harmonious blend of flavors that will leave you craving for more.
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 4 eggs
- 1 cup butter, melted
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
Directions
- Preheat the oven to 350°F and prepare a cake pan by greasing and lining it with parchment paper.
- In a bowl, mix almond flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, melted butter, and vanilla extract.
- Combine the dry and wet ingredients, then gently fold in fresh raspberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the raspberry buttercream by pureeing fresh raspberries and mixing them with softened butter and powdered sugar.
- Once the cake has cooled, frost it with the raspberry buttercream and garnish with additional raspberries, if desired.
