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Raspberry Almond Layer Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 103 reviews

This Raspberry Cake recipe features a moist almond cake layered with luscious raspberry jam and a rich almond cream cheese frosting. The cake is enhanced with a light almond simple syrup for extra moisture and decorated with sliced almonds and fresh raspberries for a beautiful presentation. Perfect for special occasions, this cake combines a perfect balance of fruity, nutty, and creamy flavors in every bite.

Ingredients

Scale

Almond Cake

  • 2⅓ cup all-purpose flour (300 grams)
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 8 tbsp unsalted butter, softened (113 grams)
  • 3 tbsp vegetable oil
  • 1 cup granulated sugar (200 grams)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • ¾ tsp almond extract
  • ¾ cup almond flour (72 grams)
  • 1½ cup buttermilk (360 ml)

Raspberry Jam

  • 3 cups raspberries (420 grams)
  • ½ cup sugar (100 grams) or sweetener (maple syrup or honey can be used)
  • 2 tbsp lemon juice
  • 1½ tbsp cornstarch
  • 3 tbsp water

Simple Syrup

  • ½ cup granulated sugar (100 grams)
  • ½ cup water
  • ¼ tsp almond extract

Almond Cream Cheese Frosting

  • 1 cup unsalted butter, softened (226 grams)
  • 2 cups softened cream cheese (452 grams)
  • 6 cups powdered sugar (750 grams)
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2 tbsp heavy cream or milk (if needed)

Decoration

  • 1 cup sliced almonds
  • ⅓ cup raspberries

Instructions

  1. Prepare Cake Pans: Grease and flour three 8-inch cake pans, or grease and line the bottom with parchment paper circles for easier cake removal. I prefer using spray oil for quick coverage.
  2. Preheat Oven: Set your oven to 350ºF (175ºC) to prepare for baking the cakes.
  3. Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  4. Cream Butter and Sugars: Using a stand mixer with the paddle attachment, beat the softened butter for 1 minute on medium speed. Add granulated sugar and beat for 2 minutes until fluffy. Then add vegetable oil and beat another 1 minute until creamy.
  5. Add Eggs and Extracts: Add eggs one at a time, mixing on medium speed after each addition. With the last egg, add vanilla and almond extract. Scrape the bowl occasionally to ensure an even mix.
  6. Incorporate Almond Flour: Fold almond flour into the batter, blending thoroughly but gently.
  7. Add Buttermilk and Flour Mixtures: Add half of the buttermilk to the batter and mix briefly. Then add half the dry flour mixture and stir about 30 seconds. Add the remaining buttermilk and mix on low speed for 30 seconds more. Finally, fold in the remaining dry ingredients with a spatula to avoid overmixing.
  8. Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Let the cakes cool in the pans for 5 minutes, then invert onto wire racks and allow to cool completely before assembling.
  10. Make Raspberry Jam: Combine raspberries, sugar or sweetener, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring occasionally, and cook 5-10 minutes until raspberries break down. If it starts sticking or drying, add a little water or lower the heat.
  11. Thicken Jam: Mix cornstarch with water until dissolved. Once raspberries are saucy and soft, add cornstarch mixture and cook for 1 more minute until thickened.
  12. Strain:** Pour the jam through a fine mesh sieve, using a spatula to press and extract juice while removing seeds. Scrape the bottom of the strainer to collect all the juice.
  13. Chill Jam: Cover jam tightly with plastic wrap and refrigerate until completely cooled. It can be made up to 4 days in advance.
  14. Prepare Simple Syrup: Combine sugar and water in a small saucepan over medium heat. Stir and bring to a boil until sugar dissolves. Remove from heat and stir in almond extract. Cool completely before using. Syrup can be stored in the fridge and is optional but enhances cake moisture.
  15. Make Almond Cream Cheese Frosting: Sift powdered sugar and set aside. Beat butter for 2 minutes until creamy. Add cream cheese and beat 1-2 minutes until light and fluffy. Gradually add powdered sugar mixing on low, then beat on medium-high for 1 minute. Stir in vanilla and almond extracts.
  16. Adjust Frosting Consistency: If frosting is too stiff, add heavy cream or milk. If too runny, add more sifted powdered sugar or chill if cream cheese was overly softened. Use immediately or refrigerate for up to 4 days, keeping covered to avoid drying out.
  17. Assemble Cake: Place one cake layer on a stand. Brush with simple syrup if using. Spread a thin layer of frosting, then pipe a ring around the edge to contain filling. Fill center with about ⅓ cup raspberry jam and spread evenly.
  18. Repeat Layers: Add second cake layer, brush with syrup, frost thinly, pipe ring, and fill with jam. Top with the third cake layer and brush with almond syrup.
  19. Chill if Needed: Refrigerate cake for 15 minutes if it becomes unstable or slides; this helps firm frosting before final coating.
  20. Crumb Coat: Apply a thin layer of frosting over entire cake surface and sides. Use an offset spatula and cake scraper for smooth finish. Refrigerate for 30 minutes to set the crumb coat.
  21. Final Frosting Layer: Remove crumb-coated cake from fridge and apply a thick, smooth layer of frosting on top and sides. Use spatula and bench scraper to perfect the appearance.
  22. Decorate: Press sliced almonds onto the sides of the cake. Pipe remaining frosting on top using a piping bag fitted with a tip 4B. Garnish with fresh raspberries and sprinkle with chopped almonds for a beautiful finish.

Notes

  • The simple syrup is optional but adds extra moisture and flavor to the cake layers.
  • If frosting is too runny, chilling it briefly helps to achieve the right consistency.
  • You can use maple syrup or honey instead of sugar in the jam for a different sweetness profile.
  • Make the raspberry jam and simple syrup up to 4 days in advance and store in the fridge.
  • Ensure all ingredients, especially eggs and butter, are at room temperature for the best cake texture.
  • Use parchment paper in cake pans for easier removal and cleaner edges.
  • Chilling the cake between frosting layers helps prevent sliding and gives a neat finish.
  • Keep leftover frosting tightly covered to prevent it from drying out and forming a crust.

Keywords: raspberry cake, almond cake, cream cheese frosting, raspberry jam, layered cake, almond syrup, dessert

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