Soft almond cake layers, simple raspberry filling, and creamy raspberry buttercream make this raspberry almond cake absolutely heavenly!
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
- 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!
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.
- 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