Soft Almond Raspberry Cake

Last Sunday, my kitchen smelled like butter and vanilla while rain tapped against the window. I'd been craving something that felt special but didn't require hours of measuring and mixing. This raspberry almond cake happened almost by accident—the kind of recipe that works because it's simple, not in spite of it.

My sister texted me at midnight asking for the recipe after she tasted it at dinner. I'd forgotten to mention the almond extract until she called me the next day, saying her first attempt was good but missing something. That tiny half-teaspoon makes all the difference between a plain berry cake and something that feels like it came from a patisserie.

Ingredients

• Almond flour: The secret to keeping this cake tender for days—regular flour alone would dry it out
• Room temperature ingredients: I've learned the hard way that cold eggs create curdled batter that never quite bakes right
• Fresh raspberries: Frozen ones work too, but they'll add extra moisture and turn the batter slightly purple
• Almond extract: Don't skip it—even half a teaspoon transforms the whole flavor profile

Instructions

Prep your pan and oven:

Butter every corner of that pan and cut parchment to fit perfectly—it saves so much heartache later

Whisk the dry ingredients:

Spend an extra minute getting the flours and leavening completely combined so you don't find baking powder pockets later

Cream butter and sugar:

Beat it longer than you think you need to—those air pockets are what make the cake light instead of dense

Add eggs one at a time:

Let each egg fully incorporate before adding the next, scraping down the bowl so nothing gets left behind

Gentle mixing is everything:

Fold the flour in by hand at the end—overworked gluten makes a tough cake

Layer those raspberries:

Fold most into the batter but save the prettiest ones for the top where they'll jewel the crust

Watch the oven:

Every oven runs differently—start checking at 30 minutes and trust your nose more than the timer

Patience while cooling:

Those ten minutes in the pan help the cake set, otherwise it might break when you move it

Save

My neighbor knocked on my door while it was cooling, asking what smelled so incredible. I cut her a slice right there in the kitchen, still slightly warm with powdered sugar melting into the raspberries. She took one bite and asked if I'd adopt her.

Making It Your Own

Sometimes I swap half the raspberries for blackberries when they're in season. The darker fruit makes the cake look dramatic and adds a deeper, wine-like flavor that pairs beautifully with the almond.

Serving Suggestions

This cake needs nothing, but a dollop of crème fraîche cuts through the sweetness perfectly. In summer, I've served it with basil ice cream—herbal and creamy against the tart berries.

Storage And Make-Ahead Tips

The cake keeps remarkably well wrapped at room temperature for three days. After that, the fridge extends its life but you'll want to bring it to room temperature before serving.

• Wrap it tightly in plastic—almond flour dries out faster than you'd expect
• Freeze individual slices wrapped in foil for emergency dessert cravings
• Add powdered sugar just before serving or it will disappear into the cake

Save

There's something about the way the almond scent fills the house that makes any ordinary afternoon feel like a celebration.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work beautifully in this cake. Do not thaw them before adding—simply fold them into the batter frozen. They may release slightly more moisture during baking, but the final texture remains delicious.

→ How should I store this cake?

Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The flavors actually develop and improve after a day. Bring to room temperature before serving for the best texture.

→ Can I make this dairy-free?

Absolutely. Substitute the butter with plant-based margarine or coconut oil, and replace the whole milk with almond milk or your preferred non-dairy alternative. The texture and flavor remain excellent with these simple swaps.

→ Why is almond flour used in this cake?

Almond flour adds richness, moisture, and a delicate nutty flavor that complements the bright raspberries perfectly. It also creates a more tender crumb than wheat flour alone, resulting in a cake that stays soft and moist for days.

→ What's the best way to serve this?

This cake is wonderful slightly warm, ideally within a few hours of baking. It pairs beautifully with whipped cream, crème fraîche, or vanilla ice cream. The powdered sugar dusting is optional but adds an elegant finish perfect for entertaining or afternoon tea.

→ Can I reduce the sugar in this recipe?

You can reduce the granulated sugar by up to 25% without significantly affecting the texture. Keep in mind that sugar provides moisture and tenderness, so reducing too much may result in a slightly denser cake. The raspberries provide natural sweetness that helps balance any reduction.