Give it up, my sweet friend! You cannot resist the temptation of this Almond Cake Raspberry Buttercream.
Come to Mama! I am literally obsessed. This isn’t just a cake. It’s a fluffy, nutty, berry-kissed cloud of pure joy.
We’re talking about the prettiest, most delicious spring party dessert that will have everyone begging for the recipe. Let’s bake some magic!
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus cooling)
- Servings: 12 slices
Do You Love This Recipe Too?
I first made this for a garden party last spring. The moment I took a bite, my eyes literally rolled back in my head.
The tender, moist almond cake paired with that tart, creamy raspberry buttercream? It was a flavor explosion. I knew I had found my new signature dessert.
Almond Cake Raspberry Buttercream Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Almond Cake Raspberry Buttercream Recipe!
Now, it’s my go-to for every celebration. It’s a total showstopper that’s secretly easy to make. That’s my favorite kind of recipe!
My Shopping List for This Recipe
Gathering these ingredients is half the fun! The almond and raspberry combo is a match made in heaven.
You’ll want to use the best you can find, especially for the almond extract and berries. It makes all the difference.
Let’s Get Your Ingredients Ready
Okay, let’s line everything up. This is the key to stress-free, fun baking. Trust me on this!
- For the Almond Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 ½ tsp pure almond extract (the star!)
- ½ cup whole milk
- ½ cup sour cream
- For the Raspberry Buttercream:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- ⅓ cup seedless raspberry jam
- 1-2 tbsp heavy cream or milk
- Pinch of salt
- Fresh raspberries & sliced almonds for garnish
Bringing This Recipe to Life (Step-by-Step)
Here we go! Follow these steps and you’ll have a masterpiece. I’m cheering you on the whole time!
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for a guaranteed clean release!
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry team aside.
- In a large bowl, beat the room temperature butter and sugar together for a full 3-4 minutes. It should be super light and fluffy. This is the secret to a tender crumb!
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Scrape down the bowl as needed.
- In a small bowl, whisk the milk and sour cream together until smooth.
- With the mixer on low, add the dry ingredients and the milk mixture to the butter mixture. Alternate, starting and ending with the dry ingredients. Mix just until combined.
- Divide the beautiful batter evenly between your prepared pans. Smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the buttercream: Beat the room temperature butter until creamy. Gradually add the sifted powdered sugar on low speed. Once incorporated, beat on high for 2 minutes.
- Add the raspberry jam, a pinch of salt, and 1 tablespoon of cream. Beat on high for another 2-3 minutes until incredibly fluffy and smooth. Add more cream if needed.
- Assembly time! Place one cake layer on your plate. Spread a generous amount of buttercream on top. Add the second layer and frost the top and sides. Get creative!
- Garnish with fresh raspberries and sliced almonds. Stand back and admire your gorgeous work!
Fun Variations to Try Next Time
Once you master the classic, get playful! This recipe is a fantastic canvas for your creativity.
Mini Raspberry Cakes: Bake the batter in a cupcake tin for adorable individual servings. Perfect for a party!
Lemon Twist: Add the zest of one lemon to the cake batter for a bright, sunny almond-lemon flavor.
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the frosted cake for an elegant, decadent finish.
How to Store, Freeze, and Reheat
This cake keeps beautifully! Store any leftovers (if there are any!) in an airtight container at room temperature for 2 days.
For longer storage, refrigerate for up to 5 days. Let it sit out for an hour before serving to soften the buttercream.
You can freeze the unfrosted cake layers tightly wrapped for up to 3 months. Thaw overnight in the fridge before frosting. The frosted whole cake can also be frozen for up to a month.
NUTRITION INFORMATION
- Calories: ~580 kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 30g
- Saturated Fat: 18g
- Fiber: 1g
- Sugar: 58g
A Quick Q&A on This Recipe
Can I use frozen raspberries in the buttercream?
You can! Thaw and puree frozen raspberries, then push them through a fine-mesh sieve to get seedless puree. Use 3-4 tablespoons of puree instead of the jam. You might need a touch more powdered sugar.
My buttercream is too soft. Help!
No panic! This happens if your butter was too warm. Pop the bowl in the fridge for 15-20 minutes, then re-whip. If it’s too runny, add a little more sifted powdered sugar until it firms up.
Is this really a “pretty easy dessert”?
YES. I promise. The steps are straightforward, and the result looks like you spent all day. It’s the perfect easy cute dessert recipe to impress your friends and family. You’ve got this!
There you have it! My absolute pride and joy, the cake that never fails to bring smiles.
It’s the perfect blend of unique baking flavor and simple, satisfying process. I am so excited for you to try it.
I can’t wait to hear how yours turns out! Did you make mini raspberry cakes? Did your spring party guests go wild? Please leave a comment and a rating below to let me know what you think!
