Homemade Raspberry Almond Cake Recipe

Raspberry Almond Cake is a tender, buttery single-layer cake baked in a springform pan. It’s studded with raspberries and finished with flaked almonds and a sprinkle of sugar for a crisp, sweet topping.

This cake started as a variation on a classic French-style strawberry cake and evolved into a raspberry-and-almond version to highlight two complementary flavors: bright raspberries and nutty almond. It’s not a layered cake—instead it’s a single, elegant round baked in a 9-inch springform pan. The batter is quick to mix, and the finished cake is moist and tender, with a delicate almond aroma.

This recipe works well with frozen raspberries, making it easy to enjoy year-round, though fresh raspberries are lovely when in season. The springform pan gives a neat presentation for entertaining—perfect for showers, brunches, or a simple dessert served with whipped cream or a dusting of powdered sugar.

More recipes for the best cakes

• Strawberry Spoon Cake
• French Country Apple Cake
• Bourbon Glazed Kentucky Butter Cake
• Molten Chocolate Lava Cakes
• Raspberry Shortcake

Why this recipe works

This recipe balances a soft, tender crumb with bursts of tart raspberry and a crisp almond topping. Almond flour folded into the batter adds moistness and a subtle nutty flavor while almond extract amplifies that profile without overpowering the berries. Sour cream (or plain Greek yogurt) keeps the center moist and gives the cake a pleasant, slightly tangy finish that pairs beautifully with the raspberries.

Using a springform pan makes removing the cake easy and creates a pretty presentation for serving. Topping the cake with sliced almonds and a sprinkling of sugar adds texture and a light caramelized finish during baking.

Ingredients for raspberry almond cake

• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup all-purpose flour (you may use only AP flour if preferred)
• 1/3 cup almond flour (also labeled ground almonds)
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sour cream or plain Greek yogurt
• 1 3/4 cups frozen raspberries (or fresh when in season)
• 1/2 cup sliced/flaked almonds
• 2 tbsp granulated sugar (for sprinkling on top)
• Optional: 1/2 cup white chocolate chips or 1 tbsp lemon zest for variation

Instructions for raspberry almond cake

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray and line the bottom with a parchment circle; spray the parchment as well. Set aside.
2. In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts and scrape down the bowl as needed.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Add half of the dry mixture to the butter mixture and beat on low just until combined.
5. Add the sour cream and mix on low, then add the remaining dry ingredients and beat just until no streaks of flour remain. Take care not to overmix.
6. Gently fold the raspberries into the batter with a spatula. Spread the batter evenly in the prepared springform pan.
7. Sprinkle the sliced almonds over the top and then evenly sprinkle the remaining 2 tablespoons of sugar.
8. Bake at 350°F for about 40–45 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. The center should be slightly puffed.
9. Place the pan on a cooling rack and cool for about one hour. Release the springform sides, invert the cake onto a plate to remove the pan bottom and parchment, then invert again onto a serving plate if desired.

Pro tips

• Parchment paper: Trace the pan bottom on parchment and cut slightly inside the line so it fits neatly. This helps the cake release cleanly.
• Use cooking spray to hold the parchment in place: spray the pan bottom, press in the parchment circle, then spray the parchment surface.
• Measure flour carefully: scoop gently into a measuring cup and level off with the back of a knife; don’t pack the flour.
• Cool completely before removing the pan sides to keep the cake from breaking. Handle gently when inverting and transferring.

Storage directions

Once fully cooled, slice and store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly and freeze for up to one month. Thaw in the refrigerator or at room temperature before serving.

Kitchen tools

• 9-inch springform pan
• Stand mixer with paddle attachment, or an electric hand mixer
• Mixing bowls, spatula, measuring cups and spoons

Recipe at a glance

• Prep time: 10 minutes
• Cook time: 40–45 minutes
• Servings: 8
• Approximate calories per serving: 385 kcal

If you make this Raspberry Almond Cake, garnish with fresh raspberries, serve with whipped cream, or dust with powdered sugar for a simple, elegant finish.

Thank you for reading. If you enjoy baking, save this recipe and try it for your next gathering.