Raspberry Almond Cake (Soft, Buttery, And Just Right For Spring)

Picture this: a soft buttery cake with sweet raspberry jam tucked between the layers, all wrapped up in fluffy whipped cream cheese frosting. That's this Raspberry Almond Cake in one bite, and honestly? It's the cake I make when I want everyone at the table to stop talking and just eat.

I baked this for the first time last spring when Emily had her best friend over for a sleepover. The two of them had been begging me for "a real fancy cake, mom, like with layers and stuff." I rolled my eyes (kids these days), but secretly I'd been wanting to try a raspberry almond combo for ages.

Long story short, the cake disappeared before bedtime. Two ten-year-olds ate three slices each. I'm not even mad about it.

If you love berry desserts as much as we do, you'll want to bookmark my lemon blueberry cookies too — they have that same bright, fruity vibe that makes spring baking so fun.

Jump to:

• Raspberry and Almond Cake

Why You Will Love This Raspberry Almond Cake

Here's the short version of why this one keeps showing up at our family gatherings:

• Soft and buttery layers that don't dry out on day two (huge win)
• Sweet raspberry jam filling that adds a fruity tang
• Fluffy whipped cream cheese frosting that's not too sweet
• Toasted almonds on the sides for that nutty crunch
• Looks impressive but uses simple pantry ingredients
• Great for spring brunches, Easter, Mother's Day, or birthdays

Ingredients For This Raspberry Almond Cake

Here's everything you'll need. Nothing weird or fancy, I promise.

the almond cake layers:

• 2 cups all-purpose flour
• ½ cup almond flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• ¾ cup whole milk

the raspberry filling:

• ¾ cup good-quality raspberry jam (seedless if you prefer)

For the whipped cream cheese frosting:

• 8 oz cream cheese, cool but not cold
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, very cold

For decoration:

• ¾ cup sliced almonds, toasted
• Fresh raspberries

A quick tip from my own kitchen mishap: don't skip the almond flour. I tried subbing it once with regular flour because I was lazy, and the cake just didn't have that signature flavor we all wanted.

How To Make Raspberry Almond Cake (Step-By-Step)

This recipe takes about 1 hour 50 minutes from start to finish, but most of that is just letting things bake and chill. The actual hands-on time? Pretty manageable.

Prep The Pans And Oven

1. Preheat your oven to 350°F (175°C).
2. Grease two 6-inch cake pans and line the bottoms with parchment paper.
3. Set them aside while you make the batter.

Make The Almond Cake Batter

1. Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
2. In a stand mixer fitted with the paddle, beat the butter and sugar on medium-high for about 3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each one.
4. Pour in the almond extract and vanilla, then mix until combined.
5. Add the dry ingredients in three additions, alternating with the milk. Start and end with the dry mixture.
6. Mix on low just until no streaks of flour remain. Don't overmix or your cake gets tough (learned that one the hard way).

Bake The Layers

1. Divide the batter evenly between the two pans.
2. Smooth the tops with a spatula.
3. Bake for 32-35 minutes, or until a toothpick comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make The Whipped Cream Cheese Frosting

1. In a clean mixer bowl with the whisk attachment, whip the heavy cream to stiff peaks. Set aside in the fridge.
2. In another bowl, beat the cream cheese and softened butter together until smooth (about 2 minutes).
3. Add the powdered sugar gradually, mixing on low so it doesn't fly everywhere (been there).
4. Mix in the vanilla extract.
5. Gently fold the whipped cream into the cream cheese mixture in three additions. Be patient here — this is what makes the frosting light and pillowy.

Assemble The Cake

1. If your cake layers are domed, slice off the tops with a serrated knife to make them flat.
2. Place the first layer on a cake stand or plate.
3. Pipe a ring of frosting around the edge to create a dam (this keeps the jam from leaking out).
4. Spread ½ cup raspberry jam evenly inside the frosting ring.
5. Place the second cake layer on top, pressing down very gently.
6. Cover the entire cake with a thin crumb coat of frosting.
7. Refrigerate the cake for 20 minutes to set the crumb coat.

Toast The Almonds And Finish

1. While the cake chills, toast the sliced almonds in a dry pan over medium heat for 3-4 minutes, tossing often.
2. Transfer the almonds to a plate to cool.
3. Apply a thicker, final layer of frosting to the chilled cake. Smooth the sides with a cake scraper if you have one.
4. Press the toasted almonds halfway up the sides.
5. Pipe extra frosting on top and decorate with fresh raspberries.

Storage And Reheating

Want to keep your Raspberry Almond Cake fresh? Store the assembled cake uncovered in the fridge — covering it can mess with the frosting texture.

Take it out at least an hour before serving so the flavors come alive again. Once sliced, press a piece of parchment paper against the cut sides and refrigerate for up to 4 days.

You can also bake the layers 1-2 days ahead. Just wrap them tightly in plastic wrap and keep them at room temperature.

Variations And Tips For Your Raspberry Almond Cake

A few things I've picked up after making this cake more times than I can count:

• Want a stronger almond flavor? Add an extra ½ teaspoon of almond extract. But don't go too crazy — it can taste like marzipan fast.
• Out of raspberry jam? Strawberry or blackberry jam work too, though raspberry has that perfect tartness.
• Going nut-free? Skip the almond flour and almond extract. Use vanilla extra and add 2 more tablespoons of all-purpose flour.
• No 6-inch pans? Use one 8-inch pan and slice the cake in half horizontally to create two layers.

Have you ever frosted a cake and watched it slide everywhere? Yeah, me too. The fix is making sure your layers are completely cool before assembly. I mean room-temperature cool, not "I think it's been long enough" cool.

Frequently Asked Questions About Raspberry Almond Cake

Recipes You May Like

If you love this Raspberry Almond Cake, you'll definitely want to try these next:

• Lemon Blueberry French Toast — sweet, fruity, and perfect for spring brunches
• Swedish Apple Cake — another tender, buttery cake that comes together easily
• Perfect Orange And Cranberry Loaf Cake — bright, fruity, and great with afternoon tea

Final Thoughts On This Raspberry Almond Cake

There's something about a layer cake that turns an ordinary day into a celebration. This Raspberry Almond Cake has that magic — soft layers, sweet raspberry filling, and fluffy frosting that doesn't beat you over the head with sugar.

Try it for your next spring brunch, Easter dessert, or just because it's Tuesday and you want cake. (No judgment from me.)

Save this recipe to your Pinterest board so you can find it again. And if you make it, tell me how it went — I love hearing what worked, what didn't, and which slice your kids fought over.

Happy baking,