raspberry almond cake

Classic crepes layered with sweet raspberry cream with a hint of almond sandwiched in between the layers creating a beautiful crepe cake

Raspberry Cream Crepe Cake

milk

eggs

butter

sugar

vanilla

almond extract

salt

flour, sifted

raspberries

lemon juice (the juice of about 1 lemon)

heavy whipping cream

cream cheese

lemon

whipped cream mixture

raspberry sauce

Soft and tender Raspberry Almond Cake with a crunchy, nutty crust. 

Raspberry Almond Cake

(1/2 cup or 1 stick) unsalted butter, room temperature

(3/4 cup) caster sugar or granulated sugar

eggs, room temperature

vanilla extract

(1 and 1/4 cups) plain flour or all purpose flour

(3/4 cup) almond meal almonds

baking powder

180 ml (3/4 cup) full fat or whole milk

(1 cup) fresh raspberries

(1/3 cup) flaked almonds

Icing sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes. 

Add eggs, vanilla and almond extracts and beat briefly to combine. Don’t worry it it goes a little lumpy at this stage. 

Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.

Roughly tear 95 grams (3/4 cup) of the raspberries in half and fold them into the batter. Transfer batter to prepared pan. Press remaining whole raspberries on top. Scatter over flaked almonds. 

Bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.

Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely. To serve, dust cake lightly with icing sugar.

Thank you for this absolutely beautiful cake, I have made it several times, it turns out perfectly and everyone raves about it!

This Raspberry Almond Cake recipe is one layer of bright raspberry and beautifully delicate almond flavor. It is perfect for small celebrations or just because you want a piece of cake.

all-purpose flour

almond flour (from Bob's Red Mill)

unsalted butter (room temperature)

eggs (room temperature)

almond extract (from Simply Organic)

buttermilk (room temperature)

raspberries (fresh)

heavy whipping cream (cold)

almonds

Preheat oven to 350 °F and center your oven rack.

Prepare a 8 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking.HOW TO MAKE PARCHMENT CIRCLE: Tear off a piece of parchment big enough to set your cake pan on. Next, trace around your cake pan with a pencil, cut it out with scissors, and place in the bottom of the cake pan (trim as needed).

In a medium sized bowl, whisk together the all- purpose flour, almond flour, baking powder, and salt. Scoop out a ¼ cup of the dry mixture and toss the berries in it. Set aside both the dry mixture and the coated raspberries.

Using a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated sugar until pale in color and fluffy (about 3 to 5 minutes at medium speed). Scrape down bowl with a spatula as needed.

Add one egg at a time and beat on medium speed until incorporated (about 1 minute each).

Add almond extract and vanilla extract, beat on medium speed until incorporated (about 1 minute).

On low speed, alternate adding the dry ingredients and the buttermilk. Between each addition scrape down the bowl. It should go like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.

Add the coated fresh raspberries and lightly fold until they are scattered within the batter.

Pour raspberry almond cake batter into the prepared cake pan. Smooth it out into an even layer.

Bake for 40 to 45 minutes until a toothpick inserted into the cake comes out with little to no crumbs.

Remove from the oven and immediately run a thin knife around the cake to detach it from the pan.

Allow the cake to cool for 10 minutes inside the pan before turning it onto onto a cooling rack to cool completely.

How to Make Raspberry Almond Cake

Using a stand mixer fitted with a whisk attachment, beat together the room temperature unsalted butter, salt, almond extract, and vanilla extract for 2 to 3 minutes. It should be light in color and smooth.

Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute. Scrape down the bowl before adding the remaining powdered sugar.

While the buttercream frosting continues to whip together, slowly pour in the heavy whipping cream. Continue to beat on low until it has been incorporated.NOTE: If the buttercream frosting is too thick, add an additional ½ tablespoon of heavy whipping cream at a time until desired consistency. If it is too thin, add an additional tablespoon at a time.

Using a spatula, fold the Almond Buttercream Frosting by hand a few times to smooth it out and release air bubbles.

How to Make Almond Buttercream Frosting

Place the completely cooled raspberry and almond cake on a serving plate or cake plate.

Spread the Almond Buttercream Frosting over the top of the cake until it is in an even layer.

Sprinkle the sliced almonds over the frosting and top with more fresh raspberries.

Cut the cake into 10 equal slices and serve. Enjoy Entirely!

Decorating the One Layer Raspberry Almond Cake

Easy recipe to follow especially with all the great additional notes and instructions. This cake is incredibly delicious and I'm addicted to the frosting! The flavors are very harmonious.

This raspberry almond cake recipe really boasts a soft and moist texture that leaves me wanting for more. The combination of almond frosting, sliced almonds, and raspberries is a match made in heaven. Trust me, this cake is a must-try!

This cake was so moist and fluffy!  Raspberry and almond was the perfect combination.

I loved how easy it was to make. Simple but delicious. This is what I needed. Thanks x

This was such a simple, yet delicious, dessert to pull together for company this past weekend. It felt fancy but was so easy!

I baked this almond cake for a birthday party and it turned out so good!  I am not a baker, so I always get intimidated.  But, your steps were so easy to follow and the cake was very spongy.  Going to make it again.

I needed an easy cake to make for a birthday and tried your recipe -- love that it was one layer, and so easy to make! The flavours from the raspberry and almond were so yummy! Will make it again, thank you!

https://www.youtube.com/watch?v=ZNWLu2e9fc8

Recipe Link- https://entirelyelizabeth.com/raspberry-almond-cake/

This Raspberry Almond Cake recipe is one layer of bright raspberry and beautifully delicate almond flavor. It is perfect for small celebrations or just because you want a piece of cake.

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ENJOY ENTIRELY!
~Elizabeth

Top 3 raspberry almond cake recipes from across the web

The most viewed raspberry almond cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Raspberry Cream Crepe Cake

Raspberry Almond Cake

Raspberry Almond Cake

Top 3 raspberry almond cake recipes from across the web

The most viewed raspberry almond cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Cream Crepe Cake

Raspberry Almond Cake

Raspberry Almond Cake

The most viewed raspberry almond cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine