Soft Almond Raspberry Cake (Printable)
Moist almond cake dotted with fresh raspberries, perfect for afternoon tea or light dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup almond flour (finely ground almonds)
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 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract
→ Add-ins
11 - 1 1/4 cups fresh raspberries
12 - 2 tablespoons sliced almonds for topping
13 - 1 tablespoon powdered sugar for dusting, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
05 - Add half of dry ingredients to wet mixture and mix gently. Pour in milk, then add remaining dry ingredients. Mix until just combined; avoid overmixing.
06 - Gently fold in 1 cup raspberries, reserving remaining berries for the top.
07 - Spread batter evenly in prepared pan. Scatter remaining raspberries and sliced almonds over the surface.
08 - Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
09 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving if desired.
# Expert Advice:
01 -
- The almond flour keeps it incredibly moist for days
- Fresh raspberries burst in every bite without making the cake soggy
02 -
- Overmixing after adding flour is the number one way to ruin the texture
- This cake tastes even better the next day as the almond flavor deepens
03 -
- Let butter soften on the counter for at least an hour—microwaving it changes the chemistry
- Toss raspberries in a tablespoon of flour before folding them in to prevent sinking