Best Almond Cake with Raspberry Buttercream

Introduction

A show-stopping almond cake layered with tangy raspberry buttercream is the kind of dessert that turns any occasion into a celebration. Moist, nutty layers are perfectly complemented by the fresh fruitiness of the buttercream, resulting in a flavor balance that’s both comforting and sophisticated. Whether you’re hosting a brunch, marking a special milestone, or simply craving something exceptional, this classic cake delivers delicious elegance without complicated techniques.

Why This Almond Cake Stands Out

This isn’t your average almond cake. Its tender, buttery crumb—enhanced with ground almonds—adds a rich texture, while the raspberry buttercream bursts with real berry flavor. The combination is visually stunning, too: creamy blush-pink icing crowning each slice, dotted with pops of vibrant color. Both crowd-pleasing and surprisingly simple, this almond cake works for everything from casual tea to a standout birthday centerpiece.

Achieving the Perfect Almond Cake Texture

Great texture starts with accurate measurements. For best results when weighing flour and sugar, use a Amazon Basics Digital Kitchen Scale with LCD Display to ensure every ingredient is exactly as needed. Blending the batter thoroughly is key—an even mixture ensures good rise and uniform crumb. Grinding your own almonds for the cake? A quick whiz in a Ninja BL610 Professional 72 Oz Countertop Blender gives you perfect, fine almond meal.

Before baking, line your cake pans with Reynolds Kitchens Brown Parchment Paper Roll for effortless release and easy cleanup.

Making Luscious Raspberry Buttercream

The secret to vibrant raspberry buttercream is starting with fresh or high-quality frozen raspberries. To get a silky-smooth result, strain the pureed berries through a fine mesh to remove seeds—again, a powerful Ninja BL610 Professional 72 Oz Countertop Blender gets the puree perfectly smooth quickly.

Creamy butter creates a rich, stable base for your buttercream, while a touch of lemon juice enhances the berries’ brightness. Chill between layers for crisp, defined cake slices.

Assembly and Finishing Touches

Layer your cakes with generous buttercream, using an offset spatula for smooth, even coverage. To keep your work surface tidy, protect your table with a Pureegg Plastic Table Cloth Disposable 10 Pack—especially useful when prepping for guests. Decorate with fresh raspberries or sliced almonds for added texture and visual flair.

Serving and Storage Suggestions

This cake pairs beautifully with coffee or tea and can be made in advance. Store leftovers in Rubbermaid Brilliance Food Storage Containers to keep slices fresh and moist for days. Enjoy chilled or at room temperature for the best texture and flavor.

Nutritional Information and Serving Size

This almond cake serves approximately 12. Each slice contains about 380–420 calories, depending on how thickly you layer the buttercream. While it’s a decadent treat, the flavors and homemade feel make it more than worth the indulgence.

Best Almond Cake with Raspberry Buttercream (Recap)

Moist almond cake and tangy, fresh raspberry buttercream create a dessert that’s as satisfying as it is impressive. The careful blend of texture, flavor, and presentation makes this cake a proven crowd-pleaser ideal for any festive occasion.

Instructions

1. Preheat your oven to 350°F. Line two 8-inch cake pans with circles cut from the Reynolds Kitchens Brown Parchment Paper Roll; lightly grease the sides.
2. Whisk together all-purpose flour, almond flour, baking powder, and salt in a bowl.
3. In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time. Add almond and vanilla extracts.
5. With the mixer on low, alternate adding the dry ingredients and milk, starting and ending with the dry. Mix until just combined.
6. Evenly divide the batter between the prepared pans. Smooth the tops with a spatula and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
8. Meanwhile, puree the raspberries in a Ninja BL610 Professional 72 Oz Countertop Blender and strain to remove seeds.
9. For the buttercream, beat the butter on high speed until creamy. Add powdered sugar one cup at a time, then add raspberry puree, lemon juice, vanilla, and salt. Beat until fluffy and pink; adjust consistency with extra powdered sugar if needed.
10. Place one cake layer on a stand or plate. Spread with about a third of the raspberry buttercream. Add the second layer and cover the cake with remaining buttercream.
11. Decorate with fresh raspberries and sliced almonds, if desired. For a fuss-free serving area, protect your space with a Pureegg Plastic Table Cloth Disposable 10 Pack.
12. Slice and serve, or store leftovers in Rubbermaid Brilliance Food Storage Containers to maintain freshness.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus cooling)