Raspberry Almond Cake Slices

Name: Raspberry Almond Cake Slices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 slices
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 teaspoon almond extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely adore Raspberry Almond Cake Slices! Every bite is a delightful combination of sweet raspberries and rich almond flavor. Baking this cake has become a cherished weekend tradition for me, where I get to indulge my love for baking and treat my family to something special. The soft, buttery cake base pairs beautifully with the tartness of the raspberries, creating a perfect balance. Whether served at a gathering or enjoyed as a personal treat, these slices never fail to bring smiles all around.

Created by

Maya Richardson

Last updated on 2026-01-07T11:31:23.202Z

During my last baking spree, I decided to experiment with a Raspberry Almond Cake recipe, and I was thoroughly pleased with the outcome. The fresh raspberries added a juicy burst that complemented the nutty almond flavor perfectly. What really makes this cake stand out is the almond extract that intensifies the taste, making it irresistible.

Another tip I discovered is to gently fold the raspberries into the batter rather than mixing vigorously. This keeps the berries intact and distributes their tartness evenly throughout the cake. Plus, the final presentation is simply beautiful with those vibrant pinkish swirls.

        Why You'll Love This Recipe
        The tartness of fresh raspberries enhances the sweetness of the cake
Nutty almond flavor that complements the fruit perfectly
Beautifully swirled design makes it a feast for the eyes

      

The Role of Almond Flour

Almond flour plays a crucial role in giving Raspberry Almond Cake Slices its distinct flavor and texture. This nutty flour not only enhances the cake's moisture but also contributes a rich, buttery taste that pairs wonderfully with the tartness of the raspberries. If you're looking for a richer flavor, I recommend using finely ground almond flour, as it blends seamlessly into the batter, minimizing any grainy texture that coarse varieties might add.

In addition, gluten-free bakers can substitute regular all-purpose flour entirely with almond flour for a denser, moist cake. However, keep in mind that this may alter the rise of the cake slightly, so it's essential to monitor the baking time, as it might be different than the original recipe.

Baking Tips for Perfect Cake Slices

To ensure your Raspberry Almond Cake Slices rise beautifully and have a perfect crumb, it’s vital to cream the butter and sugar until light and fluffy—this process should take about 3-5 minutes. This incorporates air into the mixture, allowing the cake to rise properly. Be careful not to overmix the batter once you combine the dry and wet ingredients, as this can lead to a dense cake instead of the desired light texture.

Make sure to check the cake for doneness around the 30-minute mark. Depending on your oven, it might need a few extra minutes, and you can do this by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Watch for golden edges as an additional visual cue.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries

Make sure to use fresh raspberries and check for any mold before incorporating them into your batter.

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Extracts

Beat in the eggs one at a time, followed by the almond extract.

Combine the Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Fold in Raspberries

Gently fold in the fresh raspberries with a spatula, being careful not to break them.

Bake

Pour the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Serve these delightful slices with a dusting of powdered sugar or a dollop of whipped cream for an extra special treat.

Pro Tips

For added flavor, sprinkle sliced almonds on top before baking for a crunchy texture.

Serving Suggestions

These Raspberry Almond Cake Slices can be served warm or at room temperature. For a more indulgent experience, consider drizzling a simple icing made from powdered sugar and almond extract over the top. This adds an extra layer of sweetness while complementing the almond flavor beautifully.

If you’re hosting a gathering, serve the slices alongside fresh raspberries and a dollop of whipped cream. It visually elevates the presentation and adds a refreshing element. Alternatively, they also pair nicely with a cup of tea or coffee for a cozy afternoon treat.

Storage and Freezing Tips

To store your Raspberry Almond Cake Slices, wrap them tightly in plastic wrap or place them in an airtight container. They will keep at room temperature for up to three days, or in the refrigerator for about a week. I recommend letting them sit out for about 15 minutes before serving if they've been refrigerated, as this restores their buttery softness.

If you want to make these slices ahead of time, they freeze remarkably well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but thaw and drain them beforehand to prevent excess moisture in the cake.

→ How should I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I substitute for almond flour?

You can use finely ground coconut flour or additional all-purpose flour, but the texture may differ.