This Raspberry Almond Cake is incredibly fluffy, moist, and the perfect summer cake. It has a base almond cake, a homemade raspberry jam, and almond slices, then topped with powdered sugar.
We're in the thick of berry season, and this One Layer Raspberry Almond Cake is the perfect excuse to use up the raspberries you picked this season. I personally love using frozen raspberries, but fresh raspberries would work great in this recipe. This cake is made with a fluffy and moist almond cake layer that is topped with a homemade raspberry jam and sliced almonds before baking. You can serve with powdered sugar, whipped cream, or eat it plain.
If you love easy cakes, check out some of my favorites: Mini Berry Bundt Cakes, Cherry Almond Cake, Lemon Butter Cake, Orange Olive Oil Cake, and Cardamom Pistachio Cake
Jump to:
♥ Why You'll Love This Recipe
Raspberry Jam: This homemade raspberry jam creates the perfect flavor pairing! The same homemade raspberry jam is used in my Lemon Raspberry Rolls.
Fluffy & Moist: The butter, oil, and almond flour create the perfect moist and fluffy cake, like my Lemon Blueberry Mascarpone Cake.
Easy: Making this cake is so easy and comes together pretty quickly. The hardest part is waiting for the jam to cool.
Single Layer Cake: One layer cakes are perfect because there's no fussing with layering a cake. This Single Layer Raspberry Almond Cake can be made using one pan, and then decorated in minutes.
📝 Ingredient Notes
There are two elements to this cake. The raspberry jam, and the raspberry almond cake itself.
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Raspberry Jam
- Frozen Raspberries: I love using frozen raspberries for jams because it can be made all year. If you have fresh raspberries, feel free to use them.
- Sugar: Granulated sugar is needed to sweeten the jam.
- Cornstarch: The cornstarch helps thicken the mixture.
- Lemon: Zest of one whole lemon and 1 tablespoon of lemon juice from the lemon.
Raspberry Almond Cake
- Flour: This raspberry almond cake uses plain all purpose flour. Make sure you measure correctly, or spoon and level.
- Almond flour: I use Bob's Red Mill Superfine Almond Flour, but you could make your own if you like.
- Baking powder: Leavening to lift the cake and create a fluffy texture.
- Salt: Salt helps balance out the flavors and adds even more flavor.
- Butter: Unsalted softened butter for this recipe.
- Sugar: Granulated sugar is best used for this raspberry almond cake.
- Eggs: Two large room temperature eggs.
- Vanilla extract: A little vanilla extract for added flavor.
- Oil: Any neutral oil will work. I've used vegetable oil and olive oil and they both came out great. It creates more moisture in the cake.
- Milk: You can use whole milk, or even a dairy-free milk.
- Sliced Almonds: To add to the top before baking.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Springform Pan: You'll need a 9 inch Springform pan.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer, or a handheld mixer
⇄ Substitutions
Oil: Instead of using butter, you can use a full ½ cup of any neutral oil and mix it with the sugar instead of creaming butter and sugar. I have made it this way in one of my test batches and it works, especially if you don't like to use butter.
Dairy-free milk: The first time I made this cake, I used a dairy-free milk because it was going to be consumed by people who were allergic to dairy, and it turned out great.
Store-bought jam: If you don't want to make homemade jam, you can use store-bought jam instead. My favorite is Bonne Maman Raspberry Reserves.
✨ Variations
Berries: The first time I wanted to make this cake, I made it using mixed berries because I didn't have any raspberries and it was absolutely delicious. You can even use strawberries or blueberries.
Whipped cream: Instead of powdered sugar, top the cake with whipped cream, or both!
Almond Extract: You can add a little almond extract to the cake batter, or even almond emulsion. I don't buy extracts with alcohol and didn't have any emulsion on hand, so this recipe is made without either.
𓎩 Step-by-Step Instructions
Make the Raspberry Jam
Step 1
In a medium sauce pan, add frozen raspberries, cornstarch, sugar, lemon zest, and lemon juice and place over medium heat.
Step 2
Stir all ingredients together frequently and let it come to a boil, then let it boil for 5-6 minutes, stirring occasionally, until it starts to thicken. Turn off the heat and let the jam cool completely. You can make this ahead.
Make the Raspberry Almond Cake
Step 3
In a medium bowl, cream the softened butter and sugar using a hand or stand mixer for a few minutes until completely smooth. add the eggs and vanilla extract and mix for 1-2 minutes until the mixture is smooth.
Step 4
Add oil and mix until combined.
Step 5
Sift in half the dry ingredients and mix.
Step 6
Add the milk and the remaining dry ingredients and mix until just incorporated. Do not over mix.
🎩Trick: When lining your Springform pan, place a large sheet of parchment paper over the bottom of the pan, then lock the spring in place, then you can cut the excess. This is easier than cutting a perfect circle.
Step 7
Pour the batter into the prepared pan, then top with the cooled raspberry jam.
Step 8
Top with sliced almonds, then bake at 350℉ for 40-50 minutes.
💬 FAQ
Absolutely. Swap out the frozen for fresh raspberries in equal amounts.
You can use a 9 inch round baking pan. Make sure to properly grease and line it so that it's easy for the cake to come out.
Yes! Swap the butter for extra oil, and use a dairy-free milk.
You can use any other type of berry. I've used mixed berries in this cake before, but you could use blueberries, strawberries, or even blackberries.
💡Pro Tips
Measure Ingredients Correctly- As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don’t have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Line the pan- Make sure to line the springform pan with parchment paper to avoid sticking.
Room Temperature Ingredients- Using room temperature ingredients helps the batter mix properly without separating or sinking.
Avoid Over Mixing- Once ingredients are incorporated, stop mixing.
Don't Over Bake- Check the raspberry almond cake at 45-50 minutes to avoid over baking and burning.
Dairy-free- To make this cake dairy-free, swap the butter portion for ¼ cup oil (you'd end up with a ½ cup oil total), and the milk for a dairy-free milk.
Fresh Raspberries- If you don't like using frozen raspberries, use fresh raspberries, equal amounts.
❄ Storage
Room Temperature & Refrigerator: This cake can be stored in an airtight container at room temperature for 2-3 days. It will last a little longer in the refrigerator, about 3-5 days.
Freezer: If freezing, wrap tightly in saran wrap, then place in a ziploc bag or airtight container and it will last for about 2 months. Thaw the cake in the refrigerator overnight, then let it come to room temperature before enjoying.
📖 Recipe Card
Raspberry Almond Cake
Equipment
- 1 9 inch springform pan
Ingredients
Raspberry Jam
- 2 cups (12 oz.) frozen raspberries
- ⅓ cup (66g) granulated sugar
- 1 tablespoon cornstarch
- zest of 1 lemon
- 1 tablespoon lemon juice
Raspberry Almond Cake
- 1½ cups (180g) all purpose flour
- ½ cup (48g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoon Unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs room temperature
- ¼ cup neutral oil vegetable, canola, or olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract or emulsion (optional)
- ½ cup milk
- ¼ cup sliced almonds
Toppings
- Powdered Sugar
- Whipped Cream
Instructions
Raspberry Jam
- In a medium sauce pan, add frozen raspberries, cornstarch, sugar, lemon zest, and lemon juice and place over medium heat. Stir all ingredients together frequently and let it come to a boil, then let it boil for 5-6 minutes, stirring occasionally. Turn off the heat and let the jam cool completely before moving to the cake. You can make this ahead.2 cups (12 oz.) frozen raspberries, ⅓ cup (66g) granulated sugar, 1 tablespoon cornstarch, zest of 1 lemon, 1 tablespoon lemon juice
Raspberry Almond Cake
- Preheat the oven to 350℉ and line a 9 inch Springform pan with parchment paper.
- In a bowl, combine flour, almond flour, baking powder, and salt, mix and set aside.1½ cups (180g) all purpose flour, ½ cup (48g) almond flour, 1½ teaspoon baking powder, ½ teaspoon salt
- In a medium bowl, cream the softened butter and sugar using a hand or stand mixer for a few minutes until completely smooth. Add the eggs and vanilla extract and mix for 1-2 minutes until the mixture is smooth. Add olive oil and mix until combined.4 tablespoon Unsalted butter, ¾ cup (150g) granulated sugar, 2 large eggs, ¼ cup neutral oil, 1 teaspoon vanilla extract
- Alternate the dry ingredients and milk and mix in between additions. Once all incorporated, stop mixing.1½ cups (180g) all purpose flour, ½ cup (48g) almond flour, 1½ teaspoon baking powder, ½ cup milk, ½ teaspoon salt
- Pour the batter into the prepared pan, then top with the cooled raspberry jam and sliced almonds.¼ cup sliced almonds
- Bake for 40-50 minutes until toothpick inserted comes out clean.
- Once cooled, top with powdered sugar and whipped cream (optional)Powdered Sugar, Whipped Cream
Sam says
I was looking for a raspberry cake to make for our monthly book club and this one popped up on pinterest yesterday. I love that it has a jam instead of raspberries and the jam was so good. It got so many rave reviews. I made a whipped cream to go with it and some people had their slice with vanilla ice cream, which I also highly recommend. I made this cake in a 9 inch cake pan instead of spring form because I couldn't find my pan, and it came out great.
Hakima says
Hi Sam, thank you for trying out the cake and leaving a review! This cake has become one of my favorite and easy summer cakes. Adding ice cream is a wonderful idea and I'll have to try that next time.
Kristen Conzet says
Made this cake twice in one day because I needed it for an after school event, but my kids started eating the cake before I could take it to school. The description is right. The cake is fluffy and moist. I added almond extract to the batter and more almonds on top. I also used fresh raspberries instead of frozen and the jam turned out delicious. So many compliments from the teachers and parents.
Hakima says
Hi Kristen, thank you for the review! I'm so glad everyone loved it enough to make it twice. 🙂
Loren says
Used mixed berries instead or raspberries and then strained them to make sure the seeds were out since my kids don't like seeds in their jam. The cake was moist and had great flavor. I plan to make it again with just blackberries and see how it turns out.
Hakima says
Thanks so much for the review, Loren! I would love to know how blackberry works out!