Almond Raspberry Cake is a showstopper with beautiful layers of moist almond cake, sweet raspberry filling, and decadent almond buttercream!
Almond Raspberry Cake is almost too gorgeous to eat, but the amazing almond and raspberry flavors make this dessert irresistible! Each layer of this scrumptious cake is simple to make using kitchen staples like flour, sugar, butter, eggs, delicious almond extract, and beautiful red raspberries. Everyone is sure to rave about how wonderful it looks and how incredible it tastes!
Layers of Beauty
No one feels more proud about something than someone who has made an absolutely gorgeous dessert and can’t wait for everyone to try it! Almond Raspberry Cake is eye-catching, delicious, and the perfect cake to share with family and friends on any occasion. The almond cake is a simple mix of pantry staples, the raspberry filling is tart yet sweet, and the almond buttercream frosting is practically a dessert itself and together these layers create one incredible and unforgettable experience!
Lemon Raspberry No-Bake Pie is another gorgeous dessert that everyone loves and you can never go wrong when you make a few batches of everyone’s favorite Rasberry Almond Thumbprint Cookies– they’re a yummy hit all year long!
Other Recipes to Serve with Almond Raspberry Cake
- Raspberries with Almond Cream is a deliciously light and creamy dessert or snack perfect in the summer!
- Raspberry Champagne Cocktail is the perfect drink for special occasions- they’re wonderfully bubbly and perfect for celebrating!
Ingredients
For the Almond Cake
Dry Ingredients: You will need a box of your favorite vanilla cake mix to make this cake. You will not need any of the ingredients listed on the package.
Wet Ingredients: To make the cake, you will need whole milk, eggs, melted butter, and almond extract.
For the Raspberry Filling
Dry Ingredients: You will need cornstarch and granulated sugar for this recipe.
Wet Ingredients: Cold water and lemon juice also need to be filled.
Fruit: To make the filling, you will need frozen raspberries, but you can also use fresh if you have a lot of berries on hand.
For the Frosting: You will need softened unsalted butter, almond extract, heavy cream, and powdered sugar.
Garnish: Top the cake with fresh raspberries and sliced almonds.
How to Make Almond Raspberry Cake
STEP ONE: Preheat the oven to 325 degrees F Grease two 8-inch pans and line the bottoms with parchment paper. In a large bowl or mixer, combine the cake mix, milk, eggs, melted butter, and almond extract and mix until smooth.
STEP TWO: Divide the batter between the two pans and bake for 30 minutes or until a tester comes clean. Allow the cakes to cool for 10 minutes in the pan before turning them out onto a wire rack to cool completely. Once cooled, peel off the parchment paper and level the cakes, if needed.
STEP THREE: Combine the frozen raspberries and sugar in a saucepan and bring to a boil. Mash the berries with a fork or potato masher. In a small bowl, stir the water, cornstarch, and lemon juice together to make a slurry. Add the slurry to the raspberries and continue to boil for a few more minutes until the mixture has thickened and is jam-like. Allow the filling to cool completely.
STEP FOUR: Beat the butter and almond extract together in a large mixing bowl until fluffy, about 1 minute. Beat in the powdered sugar, 1 cup at a time, then add the heavy cream. Beat until smooth and thick, about 2-3 minutes.
STEP FIVE: Start assembling the cake by placing one cake on a plate and smoothing a layer of frosting over it. Fill a piping bag with some of the frosting and pipe a circle of frosting along the outer edge of the cake to create a barrier. Add a layer of raspberry filling over the top of the cake, staying within the barrier. Place the second cake on top, bottom-side up, and then frost the entire cake. Garnish the top with fresh raspberries and the top and sides with sliced almonds.
Tips for Success
- If you use concentrated almond extract, add six drops instead of 1 teaspoon of regular almond extract.
- You can also use parchment paper to line your cake pans to ensure they don’t stick. Parchment paper also makes removing the cake from the pans easier. Cut circles of parchment paper to fit the size of your pans and grease the paper and pans for easy release.
- To make assembling the cake easier, pop the cake in the fridge for 15-20 minutes after frosting the bottom layer and adding the raspberry filling. Once the cake and frosting have chilled, you can add the top layer and finish frosting the cake.
- Store the cake covered in the fridge for up to three days.
Can I use a homemade cake recipe instead?
While this recipe uses a cake mix, adding milk, butter, and eggs gives it a wonderful homemade flavor and texture. If you would prefer to use a tried-and-true recipe that you love, feel free to do so! Grab your favorite vanilla or white cake recipe and simply add the amount of almond extract listed in this recipe to achieve the same almond flavor.
Can I use jam in this recipe?
You can use raspberry jam in this recipe as well as any of your other favorite jam flavors! Raspberry and almond are an incredible flavor combination, but strawberry or even lemon curd would taste amazing. If you are concerned about the seeds when making a homemade raspberry filling, you can run your finished filling through a fine mesh strainer to remove the seeds for a smooth filling.
More Decadent Layers for Every Occasion!
- Mini Raspberry Mousse Cakes
- Lemon Zucchini Cake
- Red Velvet Cake
- Italian Cream Cake
- Lemon Lime Layer Cake
Equipment
Ingredients
Cake
- 15.25 ounces vanilla cake mix (1 box)
- 3 large eggs
- 1 cup whole milk
- ½ cup butter melted
- 1 teaspoon almond extract
Raspberry Filling
- 2 cups raspberries (frozen or fresh)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- 1 tablespoon lemon juice
Almond Buttercream
- 1 cup unsalted butter softened
- 1 teaspoon almond extract
- 4 cups powdered sugar
- 3 tablespoons heavy cream
Garnish
- 1 cup fresh raspberries
- ½ cup sliced almonds
Instructions
Cake
- Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with non-stick cooking spray, place a circular piece of parchment paper in the bottom of each pan, and then spray the paper. Set aside.
- To a large mixing bowl, add the cake mix, eggs, milk, melted butter, and almond extract. Mix until smooth.
- Divide the cake batter evenly between the two prepared cake pans. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean.
- Remove from the oven and let the cakes rest in the pans for 10 minutes. Run a knife along the edge and then carefully turn the cakes out onto a wire rack to cool completely. Peel the paper off the cakes once cooled and level the tops of the cakes if needed.
Filling
- Add the raspberries and sugar to a medium saucepan. Place over medium-high heat and bring to a boil. Mash the berries with a fork or a potato masher.
- In a small bowl, mix together the cornstarch, water, and lemon juice to make a slurry. Pour the slurry into the raspberries, return to the burner, and bring to a boil.
- Cook for 1-2 minutes, stirring constantly, until the sauce is thickened and has a jam-like consistency. Remove from the heat and let cool completely.
Frosting
- Add the butter and almond extract to a large mixing bowl. Beat on medium speed until fluffy, about 1 minute. Slowly add the powdered sugar, 1 cup at a time, mixing on low speed until the sugar is incorporated.
- Add the heavy cream and beat on medium speed until the frosting is thick and smooth, about 2-3 minutes.
Assembly
- Place a small smear of frosting in the center of the plate or cake stand you'll be using. Place the first cake layer onto the plate, bottom side down. Spread a thin layer of frosting on top of the cake to keep the sauce from seeping in.
- Fill a piping bag with about 1 cup of frosting. Pipe a thick ring of frosting around the edge of the cake layer to create a barrier that'll hold the filling in. Then, using an offset spatula, spread the raspberry filling over the cake layer, being sure to keep it inside the frosting border.
- Place the second cake layer on top, bottom side facing up, being sure to line it up with the edge of the first layer. Frost the top and sides of the entire cake using an offset spatula, smoothing the sides at the end.
- Press almond slices into the sides of the cake. Arrange the raspberries in a ring around the top of the cake and fill in the center with more almonds. Place a few more raspberries in the center and enjoy!
Notes
- Nutritional information will vary depending on how big you cut the slices of cake.
- To make assembling the cake easier, pop the cake in the fridge for 15-20 minutes after frosting the bottom layer and adding the raspberry filling. Once the cake and frosting have chilled, you can add the top layer and finish frosting the cake.
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