Raspberry Almond Cake with Raspberry Buttercream (video)
An incredible combination of flavors and textures! You’ll love this raspberry almond cake with delicate almond cake layers, tart raspberry buttercream, and raspberry preserves filling. It’s the perfect combination of fruity, berry flavor with a touch of nutty almond. This stunning raspberry cake is perfect for any occasion!
Watch My Almond Cake Video Tutorial
Watch my YouTube raspberry almond cake video tutorial for step-by-step instructions and see how I decorate the cake! Plus, more tips for making the perfect cake! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for Raspberry Almond Cake
Here are my tips for the main ingredients you’ll need to make this delicious raspberry cake. Find the full list of ingredients with measurements in the printable recipe card below.
- Almond Flour – use finely ground, blanched almond flour for best results. Don’t have almond flour? Replace the almond flour with an additional ½ cup all-purpose flour.
- Almond Extract – this will add lots of incredible almond flavor to the cake.
- Raspberries – Use fresh or frozen raspberries for making buttercream. I recommend fresh raspberries for garnishing the cake.
- Buttermilk – this soured milk reacts with the baking soda, making the cake extra fluffy and moist.
- Unsalted Butter – use only unsalted butter for the cake and for the frosting.
- All-Purpose Flour, Baking Soda, Baking Powder
Supplies & Tools for the Recipe
Need some supplies or tools to make this stunning cake at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Ateco Turntable for cake decorating
- Off-Set Cake Decorating Spatulas
- Almond Extract
- Finely Ground Almond Flour
- Cake Decorating Tips Set
Making the Almond Cake Layers
The almond cake layers are quick and easy to make! The texture is incredible and light.
- Preheat the oven to 350F. Line three, 8-inch cake pans with parchment; or use two, 9-inch cake pans.
- In a large mixing bowl, combine the buttermilk, cooking oil (or melted butter), eggs, sugar, vanilla extract, and almond extract. Beat for a few minutes until the eggs are well beaten.
- Combine the dry ingredients in a separate bowl: all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Sift the dry ingredients into the wet ingredients and beat on medium speed just until no clumps remain.
Baking Instructions for Cake Layers
Divide the cake batter evenly into the prepared cake pans. Bake the almond cake layers at 350F for 22 to 24 minutes, until the cakes are golden-yellow, and a toothpick inserted into the center comes out clean.
Allow the layers to cool in the pans for 5 to 7 minutes, then remove them onto a wire rack to cool completely. Refrigerate the cake layers to cool them quicker.
The Best Raspberry Buttercream Frosting
While the almond cake layers are cooling, prepare a batch of my ‘Raspberry Buttercream Frosting’. I have a separate video tutorial for this recipe. Make sure to check it out for all the details.
Transfer approximately ½ cup of frosting into a pastry bag tipped with a simple round or star tip.
You can also make this frosting ahead of time and store it in the refrigerator. Soften at room temperature for 1 hour, beat again, then use for assembling the cake.
This cake recipe will also work well with my ‘Berry Whipped Cream Frosting’ if you prefer a lighter frosting.
How to Assemble Raspberry Almond Cake
- Once the cake layers are completely cooled, use a long, serrated knife to level off the top of each cake layer, making them even.
- In a small bowl, combine the amaretto with a bit of water. Using a pastry brush, brush on the amaretto to lightly moisten the cake.
- Spread a layer of raspberry buttercream onto the cake. Pipe a barrier ring of frosting around the edge of the cake. This will keep the raspberry preserves inside. Add approximately 1/3 cup preserves and spread to the edges.
- Repeat the process for the next cake layer. Lightly soak the last cake layer before inverting it on top.
- Next, apply a thin, crumb coat layer of frosting on the outside of the cake, sealing all the cracks and crumbs. Refrigerate the cake for 20 minutes.
- Apply the final coat of frosting, smoothing it over using a cake scraper and off-set spatulas.
Decorating & Serving the Cake
I like to garnish this raspberry almond cake with fresh raspberries and dollops of raspberry buttercream. To make the cake look extra fancy, you can also apply nonpareils to the sides like in my photos.
This cake is best when served at room temperature. If not serving the same day, refrigerate the cake. When you’re ready to serve, allow the cake to warm for an hour or two. A cold cake will feel and taste drier and the frosting won’t be as creamy.
More Recipes!
Enjoyed this delicious raspberry cake? Check out some of my other cake recipes you’re sure to enjoy!
- Easy Raspberry Ricotta Cake – a simple coffee cake with ricotta cheese, raspberries, and almonds for topping.
- Chocolate Raspberry Cake – a stunning chocolate cake with raspberry chocolate cake layers and raspberry buttercream.
- White Chocolate Raspberry Cheesecake – one of my favorites! Rich and creamy cheesecake dotted with raspberries, served with raspberry sauce.
- Raspberry Tiramisu Cake – perfect for holidays! Delicate cake with raspberries, creamy filling and lady finger cookies.
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Raspberry Almond Cake with Raspberry Buttercream (video)
Ingredients
For Cake Layers:
- 1 cup buttermilk
- 3/4 cup cooking oil, or melted, unsalted butter
- 4 large eggs, at room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 2 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1 cup finely ground almond flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp sea salt
For Assembling Cake:
- 1/4 cup Amaretto, plus 2 to 3 tbsp water
- 2/3 cup raspberry preserves
- 2 cups fresh raspberries
- sliced almonds, for garnish
For Raspberry Buttercream:
- 1 cup raspberries, fresh or frozen
- 1/4 cup white granulated sugar
- 2 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp citric acid
- 1 tsp raspberry extract, optional
- red food coloring, optional
Instructions
- Preheat the oven to 350F. Line three, 8-inch cake pans with parchment; or use two,9-inch cake pans.
Preparing the Cake Batter:
- In a large mixing bowl, combine the buttermilk, cooking oil (or melted butter), eggs, sugar, vanilla extract, and almond extract. Beat for a few minutes until the eggs are well beaten.
- Combine the dry ingredients in a separate bowl: all-purpose flour, almond flour, baking soda, baking powder, and salt.
- Sift the dry ingredients into the wet ingredients and beat on medium speed just until no clumps remain.
Baking Instructions:
- Divide the cake batter evenly into the prepared cake pans. Bake the almond cake layers at 350F for 22 to 24 minutes, until the cakes are golden-yellow, and a toothpick inserted into the center comes out clean.
- Allow the layers to cool in the pans for 5 to 7 minutes, then remove them onto a wire rack to cool completely. Refrigerate the cake layers to cool them quicker.
Raspberry Buttercream:
- While the almond cake layers are cooling, prepare a batch of my ‘Raspberry Buttercream Frosting’. I have a separate video tutorial for this recipe. Make sure to check it out for all the details.
- Transfer approximately ½ cup of frosting into a pastry bag tipped with a simple round or star tip.
Assembling the Cake:
- Once the cake layers are completely cooled, use a long, serrated knife to level off the top of each cake layer, making them even.
- In a small bowl, combine the amaretto with a bit of water. Using a pastry brush, brush on the amaretto to lightly moisten the cake.
- Spread a layer of raspberry buttercream onto the cake. Pipe a barrier ring of frosting around the edge of the cake. This will keep the raspberry preserves inside. Add approximately 1/3 cup preserves and spread to the edges.
- Repeat the process for the next cake layer. Lightly soak the last cake layer before inverting it on top.
- Next, apply a thin, crumb coat layer of frosting on the outside of the cake, sealing all the cracks and crumbs. Refrigerate the cake for 20 minutes.
- Apply the final coat of frosting, smoothing it over using a cake scrapper and off-set spatulas.
Serving Suggestions:
- I like to garnish this raspberry almond cake with fresh raspberries and dollops of raspberry buttercream. To make the cake look extra fancy, you can also apply nonpareils to the sides like in my photos.
- This cake is best when served at room temperature. If not serving the same day, refrigerate the cake. When you’re ready to serve, allow the cake to warm for an hour or two. A cold cake will feel and taste drier and the frosting won’t be as creamy.
Nutrition
The Best Raspberry Buttercream Recipe (video)
Ingredients
- 1 cup fresh or frozen raspberries
- ¼ cup white granulated sugar
- 2 cups unsalted butter, softened at room temp
- 3 cups confectioner’s sugar
- Red concentrated gel food coloring, optional
- 1 tsp citric acid, optional
- 1 tsp raspberry extract, optional
Instructions
- Prepare the raspberry sauce first. Place the raspberries and granulated sugar into a small saucepan and bring the berries to a simmer over medium heat. Simmer for 4 to 5 minutes, until the berries start to fall apart and form a jam. Pour the jam into a fine mesh strainer arranged over a mixing bowl. Use the back of a spoon or a spatula to press the sauce through the strainer, leaving the seeds behind. Discard the seeds and place the sauce into the refrigerator to chill.
- Next, prepare the buttercream. The butter needs to be just slightly softened, not melted. If the butter is too soft, return it to the refrigerate to chill. Place the softened butter into a mixer bowl and whisk on high speed for 7 to 10 minutes, until the butter is fluffy, creamy, and pale white in color. Make sure to scrap down the sides of the mixing bowl often to ensure all the butter is well-mixed.
- Add the confectioner’s sugar next and start mixing on low speed first until the sugar is incorporated. Once all the lose sugar is incorporated, turn the mixer to high speed and whisk for 3 to 4 minutes, until the buttercream is light and fluffy. Scrap down the sides of the mixing bowl periodically to make sure everything is well mixed.
- If desired, add a few drops of red food coloring at this time. For a sourer buttercream, add the citric acid. For even more raspberry flavor, add raspberry extract. Add the chilled raspberry sauce last! Add the sauce and mix for about 15 to 20 seconds, 30 seconds maximum, with the mixer. Do not overmix or this will cause the buttercream to separate! Finish mixing in the sauce by hand using a spatula.
- Transfer the buttercream into a pastry bag or use to frost a cake or dessert. I used Ateco tip #847 in my video recipe for the piping demonstration.
- This frosting can be refrigerated and used for later. Simply cover the frosting very well with plastic wrap and place into the refrigerate for up to 1 week. When ready to use, remove it from the fridge and allow the frosting to soften at room temperature for 1 to 2 hours. Once softened, mix well with a spatula until the frosting is uniform. If needed, re-whisk for a few minutes until the buttercream is fluffy again.
