Indulge in the delightful symphony of flavors with our exquisite Raspberry Almond Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable treat combines the vibrant tartness of raspberries with the nutty sweetness of almonds, creating a harmonious balance that will leave you craving for more. Each bite of this moist and fluffy cake is an explosion of flavors and textures, making it the perfect companion for any occasion. Whether you're celebrating a special moment or simply seeking a sweet indulgence, our Raspberry Almond Cake is guaranteed to satisfy your cravings and leave you with a lasting impression.
In this comprehensive guide, we present a collection of Raspberry Almond Cake recipes that cater to diverse dietary preferences and skill levels. From classic recipes that have stood the test of time to innovative variations that add a modern twist, our curated selection offers something for every baker and palate. Dive into the world of Raspberry Almond Cake and embark on a culinary journey that promises to delight your senses.
BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING
A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.
Provided by blucoat
Categories Dessert
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
- Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
- For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
- For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.
CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING
Steps:
- 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.
ALMOND CAKE WITH RASPBERRY SAUCE
This cake is simple, but is delectable and looks elegant. The cake is very moist with great flavor. The drizzle of raspberry sauce, not only adds to the enjoyment of the dessert, but it looks beautiful on the plate. -Joan Sullivan, Gambrills, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (1/4 cup sauce).
Number Of Ingredients 10
Steps:
- Line an 8-in. round baking pan with parchment; coat paper with cooking spray and set aside., In a large bowl, combine the almond paste, 3/4 cup sugar and butter; beat for 2 minutes until blended. Beat in the eggs, liqueur and extract. Combine flour and baking powder; add to creamed mixture just until combined., Spread into prepared pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Invert cake onto cake plate; remove parchment. Sprinkle with confectioners' sugar., Place raspberries in a food processor; cover and process until pureed. Strain, reserving juice; discard seeds. In a small saucepan over medium heat, cook raspberry juice and remaining sugar for 15-18 minutes or until mixture is reduced to 1/4 cup. Serve with cake.
Nutrition Facts : Calories 272 calories, Fat 14g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 84mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY-ALMOND COFFEE CAKE
Trying to add a little wholesomeness to your baking? Try this fruity version with whole wheat flour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
- In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
- Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 22 g, TransFat 1/2 g
GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE
This delicious gluten-free coffee cake is great for brunch or dessert!
Provided by Susan
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
- Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
- Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
- Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 25.6 g, Cholesterol 68.1 mg, Fat 8.9 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 176.5 mg, Sugar 23.8 g
RASPBERRY ALMOND CAKE
A delectable almond raspberry cake with an unusual frosting. Raspberry fruit spread is slowly beaten into whipped cream. For an elegant look, try garnishing it with fresh raspberries.
Provided by Neris
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. Stir in chopped almonds.
- In a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. Gently fold into batter. Spread batter evenly into prepared pans.
- Bake for 18 to 20 minutes, or until cake is golden brown around the edges. Cool in pans on wire racks for 10 minutes. Turn cakes onto racks, and cool completely.
- In a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. Beat in fruit spread, 1 tablespoon at a time. Beat until thick and well blended.
- Brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. Frost top and sides with whipped cream mixture; press slivered almonds around edge.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 42.1 g, Cholesterol 108.9 mg, Fat 23.2 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 12.5 g, Sodium 246.4 mg, Sugar 19.2 g
WHITE ALMOND CAKE W/ RASPBERRY FILLING
HERE IT IS!! The recipe you've all been asking for. I finally posted it. This is the same photo containing the recipe to "The absolute best buttercream...ever!"
Provided by Whitney Froehlich
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
- 2. Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
- 3. Pour into prepared pans and bake at 325 degrees for approximately 35mins.
- 4. For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
- 5. In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
- 6. Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
- 7. After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.
RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!
Provided by kristinlwilliams
Categories Breads
Time 55m
Yield 1 coffeecake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
- Add to the flour mixture, stirring just until moist.
- Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Top with raspberry (or blueberry) mixture.
- Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
- Bake at 350°F for 40 minutes. Let cool slightly.
- Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
Nutrition Facts : Calories 181.9, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.9, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
RASPBERRY,WHITE CHOCOLATE AND ALMOND CAKE.
I found this recipe just the other day ,it was in a magazine. I know somebody who's family love all 3 ingredients so I've decided to give it a go . Well I am so glad I did this moist cake is delicious with chunks of raspberry through it ,then the sweet taste of the chocolate chips YUM,YUM.YUMMY..that's all I have to say ... I...
Provided by Racquel Sweeney
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Pre-heat the oven to 180c/350f. Prepare a 2lb loaf tin ,line it with greaseproof paper.
- 2. cream the butter and sugar together for 2 minutes ,until light + fluffy. In a separate bowl beat the eggs + milk together . Add in to butter while mixing also to stop curdling add in a small amount of flour . If it does curdle though don't worry .
- 3. fold in the rest of the flour, ground almonds, lemon zest and white chocolate chips fold in well.
- 4. Then fold in the frozen raspberries , don't forget to leave out 10 for the top of the cake.
- 5. Spoon the cake mixture into your prepared loaf tin ,smooth over the top with a back of a spoon . Press in the 10 raspberries on top of cake mixture and then sprinkling over the flake almonds . Bake in your pre-heated oven for 55 minutes . Until an inserted skewer into the middle of the cake comes out clean.
- 6. once ready leave to cool in tin for 15-20 minutes. Carefully removed from loaf tin and leave to rest on a wire rack. When completely cooled enjoy a slice with a big mug of coffee .... :)
PEACH - RASPBERRY ALMOND CAKE
Impress your family and friends with this easy to make scrumptious cake! Serve with vanilla ice-cream.
Provided by Hanka
Categories Dessert
Time 1h15m
Yield 12 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/ 160C fan forced.
- Spray 18cmx28cm slice pan.
- Beat butter and sugar until light and fluffy.
- Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
- Stir in almond meal, flour, baking powder and custard.
- Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
- Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
- Serve with vanilla ice-cream.
Nutrition Facts : Calories 305.8, Fat 18.2, SaturatedFat 7.3, Cholesterol 73.2, Sodium 139.9, Carbohydrate 32, Fiber 3.2, Sugar 20.2, Protein 6.2
FABIENNE'S GLUTEN-FREE RASPBERRY ALMOND CAKE
Nobody will believe kidney beans are used in this deliciously moist cake. Impress your guests with this delectable cake!
Provided by Fabienne Riesen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
- Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
- Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
- Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 43.5 g, Cholesterol 101.6 mg, Fat 21.1 g, Fiber 5 g, Protein 8.3 g, SaturatedFat 8.7 g, Sodium 538.6 mg, Sugar 32.1 g
RASPBERRY-ALMOND COFFEE CAKE
Trying to add a little wholesomeness to your baking? Try this fruity version with whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
- In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
- Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 22 g, TransFat 1/2 g
Tips:
- Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries can be used as well. If using frozen raspberries, thaw them completely before using.
- Don't overmix the batter. Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This usually takes around 30-35 minutes, but it may vary depending on your oven.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
This raspberry almond cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of sweet raspberries and nutty almonds makes this cake a real winner. Whether you're serving it for dessert or as a snack, this cake is sure to please everyone.
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