Almond Raspberry Cake (Printable)

Moist cake featuring ground almonds and fresh raspberries, ready in one hour. Perfect for any occasion.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 cup ground almonds (almond meal)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk

→ Fruit & Topping

10 - 1 1/2 cups fresh raspberries
11 - 2 tablespoons sliced almonds
12 - 2 tablespoons powdered sugar (optional, for dusting)

# Directions:

01 - Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
06 - Gently fold in the fresh raspberries by hand, taking care not to crush them.
07 - Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface.
08 - Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
10 - Dust with powdered sugar if desired and garnish with extra fresh raspberries before serving.

# Expert Advice:

01 -
  • The ground almonds make it incredibly moist without being heavy or dense
  • It comes together in under 20 minutes but tastes like something from a fancy bakery
  • Raspberries stay suspended throughout the cake, creating these little pockets of bright jammy sweetness in every bite
02 -
  • Room temperature ingredients are not optional here, cold butter or eggs will not incorporate properly and you'll end up with a dense disappointing cake
  • Do not overmix when combining the wet and dry ingredients, some visible flour streaks are better than a tough rubbery cake
  • The cake continues cooking slightly as it cools in the pan, so pulling it out when the toothpick has just a few moist crumbs is actually ideal
03 -
  • Toss your raspberries in a tablespoon of flour before folding them in, this keeps them from sinking to the bottom while baking
  • If you only have salted butter, reduce the added salt to just a pinch and you'll be fine
  • Let the eggs sit in warm water for 5 minutes if you forgot to take them out of the fridge

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