Raspberry almond cake is a quick and easy one layer cake. The cake is tender and flavorful with a raspberry jam swirl and a crunchy almond and raspberry topping.
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Raspberries are a well loved fruit of mine. And I love including them in recipes like my raspberry brownies, white chocolate raspberry cookies and raspberry opera cake.
But you came for this lovely, slightly rustic, perfect for a birthday or breakfast cake, much like my blueberry almond cake! When I initially decided to make this cake I started with a flourless almond cake; and while it was delicious it didn't have enough structure to hold the raspberry swirl and fresh raspberries.
So I decided to make some changes to my well loved Italian almond cake and my testers fell in love with this raspberry almond cake version.
Reader Nancy commented: "This might be my new favorite cake! It was so simple to put together, but you wouldn't know from the final result. Thank you, I will definitely be making it again."
💗 why you will love this simple cake recipe
- Quick and easy one layer cake.
- Topped with raspberries and almonds {no fussy decoration needed}!
- Dense, buttery and moist crumb.
- Perfect with a cup of tea or coffee.
- Makes a great birthday cake or breakfast cake.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ adds structure to the cake. If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
- Almond flour ~ I use Bob's Red Mill, but know lots of people who love the Kirkland almond flour from Costco.
- Kosher salt ~ balances the flavors.
- Baking powder ~ adds just a little lift to the raspberry almond cake.
- Vanilla and almond extracts ~ both ingredients add flavor. A pure vanilla extract and almond extract will give the best flavor.
- Granulated sugar ~ brings the sweetness. It is used in the cake batter and sliced almond topping.
- Eggs ~ this Italian almond cake uses 5 large eggs; 1 whole egg, 4 yolks and 1 egg white. You can make meringue cookies with the leftover egg whites.
- Unsalted butter ~ melt the butter and let it cool slightly before using in the batter.
- Raspberry jam ~ use your favorite brand or homemade version.
- Raspberries ~ I prefer fresh raspberries in this easy to make cake.
- Sliced almonds ~ they add almond flavor and they give the best texture to the topping.
- Confectioners' sugar {not shown} ~ for dusting over the cooled cake.
👩🏻🍳 how to make this raspberry and almond cake
Preheat oven to 325°F. Lightly butter 9-inch spring form pan and dust with flour and tap out any excess. In a medium bowl, whisk together the all-purpose flour, almond flour, kosher salt and baking powder. Then melt the unsalted butter and set aside to cool.
In a stand mixer with the paddle attachment, beat the egg, egg yolks and sugar on medium until thick and pale yellow. With the mixer on low, add the flour mixture; mixing until well combined.
Now scrape up and down the sides of the bowl, and then mix in vanilla extract and almond extract followed by the melted butter and mix on low until combined, about another minute. The batter will be quite thick and a bit sticky.
Next spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
Dollop the raspberry jam in about ½ teaspoon measurements over the top of the batter and use a knife to swirl it into the batter.
simple topping decoration
To make the topping, place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour about 1 tablespoon of the egg white over the almonds and stir to coat them evenly. Sprinkle the granulated sugar over the almond and egg white mixture and toss to coat.
Spread the half of the almond mixture evenly over the surface of your cake batter. Top with the fresh raspberries and the remaining almond topping.
Bake until it’s golden brown on top and a cake tester come out mostly clean. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.
🍰 tips for the best breakfast cake
- Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy. You can also add a piece of parchment paper if you want to be able to easily remove the raspberry almond cake from the pan bottom before serving.
- Eggs yolks and egg whites separate best when they are cold.
- Save one of the egg whites for the toasted almond and raspberry topping.
- Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.
- Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. Use the toothpick test to tell when the raspberry and almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
frequently asked questions
Yes, a 9-inch round cake pan or an 8x8 baking pan can be used. I prefer the springform pan for the ease of removing the cake from the pan for slicing.
While I have not made this cake gluten free myself, I have heard from readers that a 1 to 1 gluten free flour works perfectly.
Yes, you can swap out the raspberry jam and raspberries with blackberries or blueberries.
I prefer fresh raspberries for this recipe. If you only have frozen raspberries, do not thaw them before adding to the cake.
how to store
Wrap any left over cake and store in the refrigerator for up to one week.
The raspberry almond cake also freezes well for up to 2 months. You can either wrap the whole cake in plastic wrap and then place in a zip top bag or airtight container OR cut the cake into slices and then place the individually wrapped slices in a zip top bag or airtight container.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Raspberry Almond Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more easy to make cakes to enjoy ~
- Homemade Vanilla Snack Cake
- Blueberry Ricotta Cake
- Graham Cracker Cake
- Pumpkin Snack Cake
- Gingerbread Snack Cake
- Chocolate Malt Cake
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Raspberry Almond Cake
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
raspberry almond cake
- 20 fresh raspberries washed and dried (86*g/3 ounces)
- 1 ¼ cups all-purpose flour (156g)
- ¼ cup almond flour (28g) (I like Bob’s Red Mill)
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ cup unsalted butter melted and cooled (113g)
- 1 large egg
- 4 large egg yolks save one white for the topping
- 1 cup granulated sugar (200g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3 tablespoons raspberry jam** (60g)
almond topping
- ½ cup raw sliced almonds (60g)
- 1 large egg white
- 1 tablespoon granulated sugar (12g)
- confectioners' sugar optional for dusting over finished cake
Instructions
- Preheat oven to 325°F.
- Lightly butter 9 inch spring form pan and dust with flour and tap out any excess (lay a piece of parchment paper over the bottom if desired).
- In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon) and baking powder (½ teaspoon). Set aside.
- Melt the unsalted butter (½ cup/113g) and set aside to cool.
- In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
- With the mixer on low, add the flour mixture; mixing until well combined, about 1 minute. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) and almond extract (½ teaspoon) followed by the melted butter and mix on low until combined, about another minute. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
- Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula. Dollop the raspberry jam (3 tablespoons/60g) in about ½ teaspoon measurements over the top of the batter and use a knife to swirl it into the batter.
make the topping
- Place the sliced almonds (½ cup/60g) in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour about 1 tablespoon of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white. Sprinkle the granulated sugar (1 tablespoon/12g) over the almond and egg white mixture and toss to coat.
- Spread the half of the almond mixture evenly over the surface of your cake batter. Top with the fresh raspberries (20, about 86g/3 ounces) and follow with the remaining topping.
- Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
- Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kathi says
O my goodness, this was perfect for a tea I hosted the other day for my Bible study. Everyone raved and asked for the recipe, which I was happy to pass along!
Tasia says
Hi Kathi, so happy to hear you and your friends loved this cake!
Kris Marie says
Hi, I just made this. I appreciate the awesome step by step instructions. I was doing great until I started mixing the dough up, it was VERY thick, did not look like your pics. It was almost like a marzipan thickness but I got it into the pan and used my offset spatula to smear it around my buttered and floured spring form pan...it was challenging swirling the raspberry jam around. Baked it for 35 minutes but had to keep increasing the bake time, even raised the heat to 350... anyhow I finally pulled it out, let it cool, removed the pan's collar and had a heck of a time getting the first slice out. But the flavor and taste was incredible. Thanks for listening, any suggestions?
Tasia says
Hi Kris, thank you for making this raspberry almond cake and sharing a review. It makes me happy that you found it delicious and the instructions helpful. I do find this batter to be fairly thick and sticky {and this cake makes frequent Sunday dinner appearances at my house}. My first question has to do with ingredients; did you use a scale to measure? If not, you may have had a little more flour and almond flour adding to the thickness of the batter. I also want to make sure you were using large eggs, which can vary a little in size, so if yours were on the smaller side, they might not have added as much moisture to the batter. And all ovens are a little different and bake times can vary; this cake can take up to 45 minutes in my oven. As for removing the first slice, was it stuck to the bottom of your pan? I always use a slice of parchment on the bottom of the springform these days, which will usually peel away fairly easily. Let me know if I can help anymore.💗
Kris Marie says
Hi, well I’m going to make this again, this time definitely using a piece of parchment on the bottom of my springform pan. I do the scoop with a spoon and scrape the top with a knife measuring. I have a scale but they intimidate me. Any suggestions?
Tasia says
Hi Kris, oh goodness! You will be surprised at how easy using a kitchen scale is; there is a teeny tiny learning curve, but once you start doing it I think you'll wonder why you didn't start sooner. Less dishes to wash and your baked goods will have so much more consistency. I don't know what scale you have, but hopefully this will make sense for yours. I typically put my bowl on the scale then "zero" it out so it shows no weight. Then you can add your first ingredient, then zero the scale to add the next ingredient, etc. Does this make sense? Please let me know if you need more help or clarification. Happy baking!