Soft almond cake layers, simple raspberry filling, and creamy raspberry buttercream make this raspberry almond cake absolutely heavenly!
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As if I didn’t love raspberries before. Now I have a whole new way to love them—and better yet, SO DO YOU!
This raspberry almond cake will make you fall in love with berries all over again!
Soft almond cake layers, creamy raspberry buttercream, a slather of homemade raspberry jam. . .it’s safe to say this cake didn’t last long at my house and I don’t think it will last long at yours either.
Why you’ll love this raspberry almond cake:
- You don’t need a stand mixer for it!
- The recipe requires frozen raspberries so you can make it any time of year
- It freezes beautifully
How to make raspberry almond cake layers
- Beat room temperature butter and granulated sugar together
- Beat in eggs and a few more ingredients until smooth
- Alternately beat in flour and milk
- Divide between 8-inch round cake pans and bake for about 30 minutes
Then cool your cake layers and you’re ready to make the buttercream!
Baker’s tip: When you’re making baked goods like cakes and cookies, be sure you don’t over-mix the batter/dough after you add the flour. Mixing too much at that point causes more gluten development, which can result in a tougher final product.
How to make raspberry buttercream
Start by making a simple raspberry jam—when I say simple, I mean it. You’re really just cooking pureed berries until thick so don’t be intimidated.
- Puree raspberries in a food processor or blender
- Cook, stirring often, until the puree is thick
Transfer 1/4 cup of the puree to a small bowl. This is what you’ll use between the cake layers.
Press the remaining puree through a fine mesh sieve to remove the seeds. Use a spatula to press the puree into the sieve and extract as much seedless jam as possible. This is what you’ll use in the frosting.
Set both the seeded and the seedless puree aside to cool; if you don’t let it cool you’ll melt your frosting.
Note: If you don’t mind having seeds in your raspberry buttercream you can skip the straining step. I just didn’t want seeds in mine!
- Beat room temperature butter until creamy
- Add powdered sugar, milk, salt, and the cooled puree
- Beat until smooth
Assembling your cake
Use a long serrated knife to trim your cake layers if they’ve domed.
- Spread the seeded puree over the top of 1 cake layer, without going all the way to the edge
- Top with the second cake layer
Then you can frost and decorated your cake as desired. I used my trusty open star tip to pipe some frosting around the top of the cake, then sprinkled some sliced almonds over that.
But you could decorate with fresh raspberries too. That would be really pretty!
If you want frosting between the cake layers, spread a thin layer of frosting on the cake before you spread the puree over it.
It’s fine to go all the way to the edge with the frosting; just avoid spreading the puree too close to the edge or it could seep out into your final frosting layer.
Can I make this cake a day ahead?
You sure can! You can the frosted cake loosely covered at room temperature for about 2 days, although the fresher it is, the better.
You can also divide the work up over a couple of days. Bake the cake layers, cool them completely, then wrap tightly and store at room temp for up to 2 days.
You can also make the jam ahead of time and store it in the fridge (covered) overnight.
Same thing with the buttercream—store it in the fridge overnight, tightly covered, and when you’re ready to frost your cake just beat the frosting with an electric mixer on high speed until it warms up to a spreadable consistency. (You might need to add a little milk or cream to get it there.)
Can I freeze raspberry almond cake?
Definitely! It freezes really well.
Slice your cake, then place the slices on a large platter or a baking sheet. Pop that in the freezer for 20 to 30 minutes, until the frosting sets. Then wrap each slice tightly with foil and/or plastic wrap and freeze for up to 3 months.
You can defrost the slices at room temp until they soften up or (as I like to do) eat them frozen. Am I weird for loving the texture of frozen buttercream?
Don’t answer that. Just make yourself a raspberry almond cake sometime soon!
A few more desserts you might like
Raspberry Cupcakes
Strawberry Layer Cake
Strawberry Cheesecake Cupcakes
Coconut Mango Cake
Did you make this raspberry almond cake? Hooray! Let me know what you think with a comment and a rating below. Then post a pic on Insta! Tag @theitsybitsykitchen so I can see your beautiful creations!
Soft almond cake layers, homemade raspberry filling, and creamy raspberry buttercream make this raspberry almond cake a delicious and show-stopping dessert!
- 3/4 cup unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/4 cups whole milk
- 2 cups frozen raspberries defrosted and drained
- 12 tablespoons unsalted butter at room temperature
- 3 1/2 to 4 cups powdered sugar
- 3 to 6 tablespoons milk or heavy cream
- 1/4 teaspoon salt or more to taste
- Preheat the oven to 375 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment, and set pans aside.
- Put the butter in a large mixing bowl and beat with an electric mixer on medium for 30 seconds, until very creamy. With mixer still on medium speed, add the sugar 1/4 cup at a time. Continue beating until very well combined.
- Scrape down the sides and bottom of the bowl and beat in the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extract, baking powder, and salt and beat to combine.
- Scrape down the sides and bottom of the bowl again. Turn mixer to low and beat in half of the flour, followed by half of the milk. Mix until just incorporated.
- Scrape down the sides and bottom of the bowl and beat in the remaining flour and remaining milk until just combined.
- Divide batter between the prepared cake pans and bake 30 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Cool in pans for 20 minutes then carefully invert onto a wire rack to cool completely. (Run a knife around the edge of the pans a couple times to loosen the cake layers first.)
- Cool cake layers to room temperature before filling and frosting.
- Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
- Turn heat to low and simmer, stirring often, until puree reduces by about half (8 or 9 minutes). You'll have about a 1/2 cup of puree.
- Remove from heat and transfer a scant 1/4 cup of the puree into a small bowl.
- Pour the rest into a second bowl through a fine mesh sieve to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. (This is what you’ll use in the frosting.)
- Set both bowls aside to cool to room temperature.
- Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
- Add the seedless puree, 3 1/2 cups powdered sugar, 3 tablespoons milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin. If frosting is too thick, add additional milk 1 tablespoon at a time to achieve desired consistency.
- If your cake layers have domed, use a long serrated knife to trim them.
- Set 1 cake layer on a cake stand or cardboard cake circle and spread the puree (with seedon top, without going all the way to the edge of the cake. Top with the second cake layer.
- Frost the top and outside of the cake with the frosting and decorate as desired. Slice and serve.
Recipe Video
- If you don’t mind having seeds in your raspberry buttercream you can skip the straining step. I just didn’t want seeds in mine!
- If you want frosting between the cake layers, spread a thin layer of frosting on the cake before you spread the puree over it.
- Uneaten cake can be stored at room temp (loosely covered) for up to 2 days or in the freezer, sliced and tightly wrapped, for up to 3 months.
Cake layers adapted from Better Homes and Gardens Baking
Sarah says
Hi,
Can I also strain the raspberry purée that will go inside the cake?
Thank you!
Sarah
Kelsie says
Hi Sarah! That’s no problem; strain away! Hope you love the cake!
Katrina says
Could this be adjusted for mini cupcakes? Curious on baking temp and time
Kelsie says
Hi Katrina! You can definitely adjust it for cupcakes or for mini cupcakes. The baking temp will remain the same but the baking time will reduce. For regular cupcakes I’d start checking for doneness after 12 minutes to be on the safe side; I’m guessing they’ll take between 15 and 20 minutes though. Sorry I can give you more precise numbers but I haven’t actually made this cake as cupcakes. For mini cupcakes I wouldn’t guess they’d take long at all so maybe start checking at around 8 to 10 minutes. Hope that helps!
LuAnn says
Can this be made with strawberries instead??
Kelsie says
I think that would work–you might need to adjust the amount of time you cook the filling though.
Kate says
Made on a whim for a birthday because I had the ingredients on hand and it turned out great. I was a little short on raspberries and worried I wouldn’t be able to taste the tiny middle layer I spread between cakes, but it packs a punch and added great dimension to the cake. Cakes and buttercream were great as well. Thank you for the recipe!
Kelsie says
I’m so glad you loved it, Kate! Thanks for letting me know!
Mimi says
This is so pretty. Unfortunately I’ll never get to taste it because I DON’T BAKE! I wish you’d post on savory dishes instead!!!
grace says
what a dreamy combo. i love the contrast in colors too! this is definitely special occasion worthy. 🙂
Leanne @ Crumb Top Baking says
That raspberry frosting looks so light and fluffy, and the colour is just lovely! Raspberry and almond are so perfect together!
Kelsie says
Thank you, Leanne!
Kelly | Foodtasia says
Kelsie, such a wonderful cake! So loving the raspberry and almond flavors. That frosting!!
John / Kitchen Riffs says
Frozen berries are usually pretty good quality, aren’t they? And they’re perfect for recipes like this. Speaking of recipes, this is a good one — thanks.
annie@ciaochowbambina says
You know how to get my attention!! Raspberry and almond is a lovely combination! This is a recipe I may pass along to my peeps to make for me! 😉
David @ Spiced says
Well this is perfect timing! Robbie has been eating raspberries like you wouldn’t believe lately. We seriously can’t buy them fast enough. We had raspberries bushes at the old house, but we haven’t planted any here yet. I’ll have to get working on that next spring. Good thing the grocery store is just around the corner! 🙂
sherry says
this is such a pretty cake kelsie. and i love raspberries too. so useful to have frozen fruits in the freezer for baking anytime. i like to put them in muffins. cheers sherry
Katherine | Love In My Oven says
All I want is a giant slice of this cake!!! Looks so, so yummy Kelsie! I love that buttercream. Raspberry will always be my fave! Happy Monday!
Emma @ Bake Then Eat says
Raspberry and almond go so well together, I bet this cake is a dream.
Mary Ann | The Beach House Kitchen says
I’m totally in love Kelsie! I love the pretty color and I bet this cake is just as delicious!
Laura says
Kelsie – this cake is gorgeous – that frosting is the most beautiful color, and I totally love anything almond flavored, what a perfect combo! Thanks for anyother great recipe I can’t wait to make!
Kelly @ Kelly Lynn’s Sweets and Treats says
Your cakes always look too pretty to eat. But I would give in because I can’t resist those flavors! Looks perfectly amazing Kelsie!
Kelsie says
Thank you, Kelly!
Kim Lange says
Slice of heaven! YES! Looks so gorgeous! Pinning! xo
Kelsie says
Thank you, Kim!
Carlee says
You always know how to perk my sweet tooth up! This looks beyond fabulous.
Kelsie says
Thank you, Carlee!
Milena says
I love, love the frosting and was wandering if using almond flour/meal in lieu of part of the all-purpose flour for added texture might work. What do you think? I just cannot get enough of almonds lately:)
Kelsie says
I think you could probably substitute up to a 1/2 cup of almond flour for the ap. Maybe even a little more, but more than that I’d worry that the cake wouldn’t hold together. Let me know if you try it so I can make a note about subbing the flour! Thanks, Milena!
Cheyanne @ No Spoon Necessary says
Holy YUMMMMMM!!!! This cake is seriously calling my name, Kelsie! I absolutely LOVE the pink color and the flavor combination – raspberry + almond – sounds insanely delicious!! I can honestly say I would probably be able to eat this entire cake all by myself. I’m greedy like that. 😉 Pinned!
Kelsie says
Aww thank you, Chey!