Raspberry Almond Cake Recipe

Indulge in a sumptuous wedding cake inspired treat made with a delicate almond cake layered with fresh raspberry filling and topped with silky Swiss meringue buttercream frosting. Enjoy a balance of nutty notes, tangy berries and creamy richness that elevates every bite into a celebration of exquisite flavors. Absolutely delightful.

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I recently tried a recipe for Raspberry Almond Cake that tastes just like wedding cake. It’s a white almond cake filled with a tangy raspberry center and topped with a shortcut Swiss meringue buttercream.

I use almond flour and cake flour along with egg yolks and a bit of melted unsalted butter to give the cake its moist texture. The recipe also calls for ingredients like baking powder, salt and a touch of almond extract mixed with whole milk to combine the flavors perfectly.

For the raspberry filling, fresh raspberries, granulated sugar, lemon juice and a little cornstarch are heated to make a thick, fruity layer. The frosting uses egg whites, more sugar, water and room temperature butter beaten together with almond extract to balance the sweetness with a hint of nuttiness.

Nutritionally, it’s a treat that combines proteins from eggs with some healthy fats from almond flour and unsalted butter, making this a well balanced dessert.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy how the almond flavor pairs perfectly with the tangy raspberries, making every bite feel a little bit fancy like a wedding cake. Second, the cake turns out so light and fluffy, which makes it feel indulgent without being overly heavy. Third, I appreciate how the recipe is straightforward and pretty easy to follow even if I’m not a master baker, so I can whip it up without too much fuss. Finally, the Swiss meringue buttercream frosting is amazing—it adds this silky sweetness that ties the whole dessert together perfectly.

Ingredients

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Almond flour gives a nutty flavor, healthy fats and protein, addin moist texture to cake.
Cake flour provides a light, airy structure with mostly carbohydrates, creatin a tender crumb.
Eggs gives essential protein and act as a bindin agent to hold all ingredients together.
Butter adds rich flavor, moisture and extra depth, deliverin a smooth, creamy indulgent taste.
Raspberries offers a bright, tart taste with vitamins and fiber for a refreshing filling.
Egg whites in Swiss meringue creates silky, airy buttercream with extra smooth, sweet consistency.
Lemon juice brightens the filling with a natural tang that perfectly balancs the sweetness.

Ingredient Quantities

Almond Cake
- 1 cup almond flour (about 100g)
- 1 cup cake flour (about 120g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/2 cup unsalted butter, melted and cooled
- 1/2 tsp almond extract
- 1/4 cup whole milk

Raspberry Filling
- 2 cups fresh raspberries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice

Swiss Meringue Buttercream Frosting
- 3 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup unsalted butter, at room temperature and cubed
- 1/2 tsp almond extract

How to Make this

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1. Preheat your oven to 350°F and grease two cake pans with parchment paper so the cakes dont stick.

2. In a bowl, whisk together almond flour, cake flour, baking powder and salt.

3. In a separate large bowl, beat the egg yolks with 1/2 cup of granulated sugar until light and frothy then stir in the melted butter, almond extract and milk until smooth.

4. Slowly mix the dry ingredients into the yolk mixture until just combined.

5. In a clean bowl, whip the egg whites until they form soft peaks then gradually add the remaining sugar until stiff peaks form.

6. Gently fold the whipped egg whites into the batter carefully so you dont deflate them.

7. Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean, then let the cakes cool on a rack.

8. For the raspberry filling, combine the raspberries, 1/3 cup sugar, cornstarch and lemon juice in a small saucepan and cook over medium heat, stirring constantly until it thickens, then let it cool.

9. To make the Swiss meringue buttercream frosting, put the egg whites, 1 cup sugar and 1/4 cup water in a heatproof bowl set over a pot of simmering water and whisk until the sugar is dissolved, then beat on high until stiff peaks form.

10. Slowly add the room temperature butter, one cube at a time, while beating continuously and then beat in the almond extract; finally, assemble your cake by layering the cake with the raspberry filling in between and frost the top and sides with the buttercream.

Equipment Needed

1. Oven set to 350°F
2. Two cake pans and parchment paper
3. Mixing bowls (at least three: one for dry ingredients, one for egg yolk mixture, and one for whipping egg whites)
4. Whisk for combining ingredients
5. Electric hand mixer (or stand mixer) for beating egg whites and making the buttercream
6. Rubber spatula for gently folding in the whipped egg whites
7. Cooling rack for the baked cakes
8. Small saucepan for the raspberry filling
9. Heatproof bowl to be used over a pot of simmering water for the Swiss meringue buttercream
10. A pot that can double as a double boiler
11. Measuring cups and spoons for accurate ingredient portions
12. Toothpick for checking if the cakes are done

FAQ

Can I use all-purpose flour instead of cake flour?
A: Yeah, you can, but the texture might not be as light. Use about 120g of all-purpose flour, but your cake might be a bit denser.

How do I know when the almond cake is done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs, which means the cake is done.

Can I make the raspberry filling ahead of time?
A: Yes, you can make it a day ahead. Just store it in an airtight container in the fridge and give it a stir before using.

Do I have to whip the egg whites separately for the meringue?
A: Yes, it's important to whip them until you get soft peaks before slowly adding the sugar and water to make a smooth Swiss meringue.

How can I prevent the cake from getting dry?
A: Make sure to mix the ingredients just until combined and not overbake the cake, as both things can lead to a dry texture.

Raspberry Almond Cake Recipe Substitutions and Variations

Almond Flour – If you dont have almond flour, hazelnut or walnut flour can work pretty well though the flavor might be a little different
Cake Flour – Mix 1 cup all purpose flour with 2 tablespoons cornstarch to mimic cake flour if you are in a pinch
Whole Milk – Almond milk or soy milk are good substitutes if you cant use whole milk
Unsalted Butter – You can use margarine or coconut oil instead, but keep in mind that the taste may change a bit
Egg Whites – For a vegan spin on the Swiss Meringue Buttercream, try whipping aquafaba until it forms stiff peaks

Pro Tips

1. Make sure you really fold the whipped egg whites gently into the batter. If you mix too hard, you’ll lose that airy texture and your cake wont be as light and fluffy as it should be.
2. When you cook the raspberry filling, keep stirring constantly so it doesnt burn or get lumpy. It might seem tedious but trust me, taking your time with this step really pays off in flavor.
3. For the meringue buttercream, add the butter a little bit at a time while beating hard. If you rush it, the sugar and egg whites can separate and make your frosting look weird.
4. Check your oven temperature before you begin. An inaccurate temp setting can mess up your baking time and might yield a cake that isnt fully cooked or overbaked on the edges.