Raspberry Almond Cake Slices

Name: Raspberry Almond Cake Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon almond extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love making Raspberry Almond Cake Slices because they bring a delightful burst of flavor and warmth to any gathering. The combination of ripe raspberries and nutty almond flavor creates a heavenly taste sensation that never fails to impress. Plus, every time I bake this cake, my kitchen fills with an irresistible aroma that draws everyone in. It's the perfect treat that’s easy to slice and serve, making it ideal for both casual tea times and festive celebrations. You’re going to want to have this recipe close at hand!

Created by

Nora Ellis

Last updated on 2026-01-07T11:37:17.074Z

When I first combined raspberries and almonds, I was amazed at how well they complement each other. The raspberries add a tartness that balances perfectly with the rich, creamy almond flavor. During one of my baking sessions, I decided to use fresh raspberries from my garden, and the results were outstanding! Each bite was bursting with flavor.

I found that using almond extract enhances the flavor even more, so don't skip it! Letting the cake cool completely before slicing also ensures clean cuts and perfect presentation. Sharing this cake with friends has always led to rave reviews.

        Why You'll Love This Recipe
        Perfectly moist cake with a burst of fresh raspberries
Nutty almond flavor enhances every bite
Easy to make and great for sharing

      

Achieving the Perfect Texture

To create a perfectly moist Raspberry Almond Cake, it's crucial to balance the wet and dry ingredients effectively. The combination of almond flour alongside all-purpose flour not only introduces a nutty flavor but also contributes to a tender crumb. Mixing the wet ingredients until fluffy ensures air is incorporated, leading to a lighter texture, while being gentle when combining with dry ingredients helps keep the cake from becoming dense. Aim for a batter that flows easily but retains some body; it should not be overly runny.

You want to bake this cake until it's just set in the center, which typically takes about 30 minutes in a preheated 350°F (175°C) oven. Keep an eye out for the edges turning golden brown and a slight dome in the center. A toothpick inserted into the cake should come out clean or with a few moist crumbs, indicating it’s cooked through but still moist. If the toothpick comes out wet, give it another 3-5 minutes, checking periodically to avoid overbaking.

Understanding Ingredient Roles

The use of almond extract in this recipe enhances the overall flavor profile of the cake, bringing out the nutty notes found in almond flour. If you don't have almond extract on hand, you could substitute it with vanilla extract, but be aware that this will slightly alter the flavor. Additionally, the raspberries not only add a burst of freshness but also contribute moisture to the cake, so it's essential to handle them gently when folding them into the batter to maintain their shape.

Butter plays a key role in keeping the cake moist and tender. If you're looking for a dairy-free version, a vegan butter or coconut oil can be an effective substitute. However, keep in mind that this may change the flavor slightly, so choose a product that aligns well with the cake's almond and raspberry profile.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the almond extract.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the raspberries to avoid breaking them.

Bake the Cake

Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For added flavor, consider dusting the cooled cake with powdered sugar or serving it with whipped cream.

Serving Suggestions

Raspberry Almond Cake Slices can be served plain, allowing the tartness of the raspberries to stand out, or dressed up with a light dusting of powdered sugar for elegance. For added indulgence, consider pairing the slices with a dollop of whipped cream or a scoop of vanilla ice cream to create a delicious contrast in texture and temperature. Fresh mint leaves can also enhance the presentation and add a pop of color.

For a festive touch, drizzle a simple glaze over the top made from powdered sugar mixed with a splash of almond extract and milk. This not only adds sweet flavor but also visually elevates your cake slices for special occasions. If you plan to serve them at a gathering, consider arranging them on a beautiful platter, garnished with fresh raspberries and almonds for an appealing touch.

Storage Tips

If you have leftover cake slices, they can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in the freezer. They can last for up to three months without losing their flavor and texture. When you're ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds to bring them back to life.

To keep the flavors fresh when storing, make sure the cake is completely cooled before wrapping it. If desired, you can also freeze the unbaked batter for up to a month. Pour the batter into the prepared pan, tightly cover it with plastic wrap, and freeze. When you're ready to bake, simply thaw overnight in the refrigerator and bake as per the original instructions.

Questions About Recipes

→ Can I use frozen raspberries instead?

Yes, you can use frozen raspberries. Just ensure they are thawed and drained of excess moisture before adding them to the batter.

→ How should I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure that the baking powder is also gluten-free.

→ What can I serve with the cake?

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!