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Raspberry Almond Cake with Buttercream Recipe

Raspberry Almond Cake with Buttercream Recipe

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Jump to Recipe· 4.6 from 87 reviews

If you’re looking for a showstopper dessert that’s as beautiful as it is delicious, you’re going to adore this Raspberry Almond Cake with Buttercream Recipe. It’s the perfect balance of nutty almond flavor, tart raspberry filling, and rich, dreamy buttercream that melts in your mouth. I first tried this cake at a friend’s birthday party and immediately begged for the recipe — now it’s a staple for special occasions in my house. Stick around because I’ve packed this post with my favorite tips and tricks to help you nail it on your first go!

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Why You’ll Love This Recipe

  • Delightfully Balanced Flavors: The almond cake is subtle and nutty, perfectly complimented by the fresh raspberry filling and creamy buttercream.
  • Make-Ahead Friendly: You can prepare components like the buttercream and raspberry filling ahead, saving you stress on the big day.
  • Impressive Yet Approachable: Although it looks fancy, the step-by-step process is straightforward, even for home bakers.
  • Perfect for Celebrations: My family goes crazy for this cake during birthdays and holidays, and yours will too!
A smooth white frosted round cake with one tall layer sits on a white cake stand on a white marbled surface. The top edge is decorated with a circle of bright red raspberries and light brown sliced almonds. Some raspberries and sliced almonds are also scattered around the cake stand on the surface. Two white bowls nearby hold more raspberries and sliced almonds. The overall look is clean and fresh, with a simple but elegant arrangement. Photo taken with an iphone --ar 2:3 --v 7 - Raspberry Almond Cake with Buttercream, raspberry almond cake, almond cake with raspberry filling, buttercream cake recipe, fruity almond dessert this Recipe

Ingredients You’ll Need

The magic behind this Raspberry Almond Cake with Buttercream Recipe lies in its ingredient harmony — simple pantry staples, quality dairy, and fresh (or frozen) raspberries. Choosing fresh raspberries for garnish really makes the cake pop visually and flavor-wise, but frozen for the filling works just as well.

Flat lay of a small mound of fine white cake flour, three fresh whole brown eggs with clean shells, a half cup of soft unsalted butter cut into neat cubes on a simple white ceramic plate, a small white bowl filled with clear vegetable oil, a small white bowl of granulated sugar sparkling in natural light, a small white bowl of smooth sour cream, a small white bowl of whole milk, a few fresh vanilla beans beside a small white bowl of golden almond extract, a small white bowl of fine baking powder, a small white bowl of salt, a small white bowl of bright red fresh raspberries, a small white bowl of frozen raspberries with a hint of frost, a small white bowl of lemon juice shimmering, a small white bowl of fine cornstarch powder, a small white bowl of water, a small white bowl of slivered almonds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Almond Cake with Buttercream, raspberry almond cake, almond cake with raspberry filling, buttercream cake recipe, fruity almond dessert
  • Cake Flour: Provides a lighter texture than all-purpose, giving the cake a tender crumb.
  • Baking Powder: Essential for that gentle rise and fluffy crumb.
  • Unsalted Butter: Room temperature is key here for creaming and a smooth batter.
  • Granulated Sugar: Sweetens without overpowering the nutty almond flavor.
  • Vegetable Oil: Keeps the cake moist and soft; don’t skip it!
  • Egg Whites: Using just whites lightens the cake and makes it less dense.
  • Sour Cream: Adds rich tang and extra moisture I adore.
  • Vanilla & Almond Extracts: The almond extract is what gives the cake its signature taste, so don’t substitute it for vanilla alone.
  • Milk or Buttermilk: You can choose whichever you prefer; buttermilk adds a nice slight tang.
  • Pasteurized Egg Whites: For the buttercream, using pasteurized whites helps keep things safe and silky smooth.
  • Powdered Sugar: For that ultra-smooth, sweet frosting texture.
  • Frozen Raspberries: For that bright, tart filling that balances the sweet buttercream.
  • Cornstarch & Lemon Juice: Thicken the raspberry filling perfectly and brighten the flavor with lemon.
  • Fresh Raspberries & Slivered Almonds: For garnish, adding a fresh, crunchy, and inviting touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Raspberry Almond Cake with Buttercream Recipe is how easy it is to customize. Whether you want it a bit lighter, dairy-free, or even with a different berry, I’ve played with great alternatives to suit what’s in my kitchen or your dietary needs.

  • Berry Swap: I once tried swapping raspberries for fresh strawberries and it made a sweeter, summery spin on this cake that my guests loved just as much.
  • Dairy-Free Version: Use vegan butter and coconut cream to make the buttercream, and almond or oat milk in the cake batter for a delightful dairy-free treat.
  • Almond Variation: Toast the slivered almonds lightly before sprinkling—they add a gorgeous depth and crunch that took my cake to the next level.
  • Gluten-Free Option: Substitute cake flour with a gluten-free blend that has xanthan gum for texture; the raspberry filling and buttercream remain the same.

How to Make Raspberry Almond Cake with Buttercream Recipe

Step 1: Prepare Your Almond Cake Batter

Start by preheating your oven to 350°F (177°C) and greasing your cake pans with nonstick spray, adding parchment circles—this helps you get the layers out cleanly every time. I mix the dry ingredients—cake flour, baking powder, and salt—in one bowl so they’re evenly combined. Next, cream the butter, sugar, and vegetable oil together until nice and pale; this step makes the cake super tender, so don’t rush through it! Slowly add your egg whites one at a time, mixing well between each addition. Then add the sour cream and the extracts and mix until everything’s uniform. Alternating between flour mixture and milk, add them gradually so your batter stays smooth—scrape the bowl sides to keep the mix even. The batter should be thick but pourable. Trust me, this step nails the crumb texture.

Step 2: Bake and Cool the Cake Layers

Divide the batter evenly into your three prepared pans. I weigh my batter with a kitchen scale to get equal layers—that way, stacking is easier and no one layer dominates. Bake for about 26-30 minutes—you’ll know they’re ready when the top springs back gently or a toothpick comes out clean. Leaving the cakes in pans to cool for 15 minutes before removing them helps prevent breakage. Then transfer to a wire rack; cooling completely is vital before frosting so your buttercream doesn’t melt.

Step 3: Make the Shortcut Swiss Meringue Buttercream

This buttercream is one of my favorites because it’s silky smooth and far less sweet than typical frostings. Using pasteurized liquid egg whites from a carton makes it safer and quicker (no stovetop cooking needed). Whip those whites with powdered sugar and salt until thick and opaque. Then switch to low speed and slowly add cubed room-temp butter, piece by piece. The mix will look curdled at points—don’t panic! Keep whipping on high speed until silky and smooth, which can take up to 20 minutes. Finish with those lovely vanilla and almond extracts. When ready, switch to a paddle attachment and whip on low a bit to knock out air bubbles. This makes spreading and decorating so much easier.

Step 4: Cook and Chill the Raspberry Filling

Combine frozen raspberries, sugar, and lemon juice in a saucepan over medium-low heat. Stir occasionally till raspberries are bubbling and softened (about 10 minutes). Remove from heat, whisk in cornstarch mixed with water to thicken. Here’s my pro tip: run the mixture through a fine mesh strainer to get rid of seeds for a velvety result. Let it cool to room temp then chill at least an hour. I always make this filling a day ahead to deepen the flavor.

Step 5: Assemble and Frost Your Cake

Level each cooled cake layer with a serrated knife so your cake stacks perfectly. Place your first layer on a cake board or plate, spread a thin layer of buttercream, then pipe a border to hold the raspberry filling in place. Dollop and spread half the raspberry filling inside the border. Repeat with the second layer, then top with the last cake layer, bottom-side up for a flat surface. Brush on a crumb coat—a thin layer of buttercream—to seal in crumbs, then chill for 20 minutes to firm up. Finally, frost generously and smooth the sides with a cake scraper. For a pretty finish, I like to leave a ‘naked’ edge on top for a modern look, then decorate with fresh raspberries and toasted slivered almonds for extra crunch.

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Pro Tips for Making Raspberry Almond Cake with Buttercream Recipe

  • Even Batter Distribution: Weighing your batter for each pan ensures layers bake evenly and stack like a dream.
  • Don’t Fear the Curdled Buttercream: The buttercream goes through a phase of separation, but keep whipping—it always comes back to smooth!
  • Seed Removal in Filling: Straining your raspberry filling makes it luscious and avoids gritty textures, trust me, it’s worth the extra step.
  • Chill the Cake After Crumb Coating: This keeps your final frosting layer clean and smooth, plus helps with easier knife or scraper moves.

How to Serve Raspberry Almond Cake with Buttercream Recipe

A smooth white frosted cake with one thick layer, decorated around the top edge with bright red raspberries and scattered thin, light brown almond slices. The raspberries are plump and fresh, forming a half-circle border on the creamy white frosting. The cake is on a white marbled surface, with two raspberries placed nearby. Photo taken with an iphone --ar 2:3 --v 7 - Raspberry Almond Cake with Buttercream, raspberry almond cake, almond cake with raspberry filling, buttercream cake recipe, fruity almond dessert

Garnishes

I love topping this cake with fresh raspberries because their bright tartness and jewel-tone color complement the soft pastel buttercream beautifully. Toasted slivered almonds add a lovely crunch and hint at the almond flavor inside. Sometimes I’ll lightly dust with powdered sugar for a snowy finish that’s just stunning for celebrations.

Side Dishes

Serve slices alongside a pot of tea or coffee for an afternoon treat. If you’re serving this at brunch or a party, fresh whipped cream or vanilla ice cream play nicely alongside. For a fruit complementary pairing, a fresh berry salad or citrus segments brighten the plate without overpowering the cake’s flavors.

Creative Ways to Present

For special occasions, I try piping delicate buttercream rosettes on the cake edges and scatter mint leaves with fresh berries for a garden-fresh look. Another fun idea is to dust some edible gold leaf on the almonds or brush the berries with simple syrup to give them a glossy, jewel-like finish. It turns a beautiful homemade cake into something truly eye-catching.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Raspberry Almond Cake at room temperature covered in an airtight cake dome for up to one day. Beyond that, I transfer it to the fridge, wrapped tightly with plastic wrap to prevent drying. Just be sure to let the refrigerated cake come back to room temp before serving — the flavors and textures open up beautifully once warmed slightly.

Freezing

This cake freezes surprisingly well. I wrap it tightly in plastic wrap and then aluminum foil, keeping it airtight to avoid freezer burn. When it’s time to enjoy, I thaw it slowly overnight in the fridge, then let it come to room temp before eating. While the fresh raspberries might soften a bit, the cake and buttercream texture remain delicious.

Reheating

Since it’s a layered cake with buttercream, I don’t recommend reheating in the traditional sense, but if your buttercream firms in the fridge, just allow slices to sit at room temp for 30-45 minutes. This draws out the flavors and softens the frosting to that perfect creamy consistency again.

FAQs

  1. Can I use frozen raspberries for the cake filling?

    Absolutely! Frozen raspberries work best for the filling because they break down easily when cooked, providing a vibrant flavor and color. Just be sure to thaw them slightly before adding to the pan.

  2. Is almond extract necessary in this Raspberry Almond Cake with Buttercream Recipe?

    Yes, the almond extract is essential for that distinctive nutty flavor. It elevates the entire cake, harmonizing beautifully with the raspberry and buttercream. If you don’t have almond extract, you could try adding almond paste or finely ground almonds, but the extract provides the cleanest flavor.

  3. Can I substitute all-purpose flour for cake flour?

    You can, but cake flour is preferred because it produces a lighter, more tender cake. If you substitute, try removing two tablespoons of flour per cup and replace with cornstarch to mimic cake flour.

  4. How long can I keep the buttercream and raspberry filling made ahead of time?

    Both can be made up to one week in advance and stored separately in airtight containers in the refrigerator. Bring them to room temperature before assembling the cake for best texture and flavor.

Final Thoughts

This Raspberry Almond Cake with Buttercream Recipe is one of those desserts that feels luxurious but doesn’t require you to be a professional baker. It’s rich with flavor, visually stunning, and made with ingredients you’re likely to have on hand or can easily find. I love sharing this cake with family and friends—it’s always met with smiles and requests for seconds. Give it a try on your next celebration or when you simply want to treat yourself; I promise you’ll be proud of the result and probably sneak an extra slice! You’ve got this!

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Raspberry Almond Cake with Buttercream Recipe

Raspberry Almond Cake with Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 87 reviews
  • Author: Jessica
  • Prep Time: 2 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Raspberry Almond Cake is a luscious layered dessert featuring a moist white almond cake, filled with a smooth raspberry filling and topped with a rich shortcut Swiss meringue buttercream. The cake layers are perfectly tender with delicate almond flavor, complemented by fresh raspberries and toasted slivered almonds for a delightful finish. Ideal for celebrations or any special occasion, this cake balances fruity tartness with creamy sweetness in every bite.

Ingredients

White Almond Cake

  • 2 ½ cups (313 g) cake flour
  • 3 tsp (12 g) baking powder
  • ½ tsp salt (0.5 tsp)
  • 1 ½ cup (300 g) granulated sugar
  • ½ cup (114 g) unsalted butter, room temperature
  • ½ cup (118 ml) vegetable oil
  • 5 large egg whites, room temperature
  • ¼ cup (58 g) sour cream, room temperature
  • 2 tsp (8 g) vanilla extract
  • 2 tsp (8 g) almond extract
  • 1 cup (237 ml) 2%, whole milk, or buttermilk, room temperature

Shortcut Swiss Meringue Buttercream

  • ¾ cup (177 ml) pasteurized egg whites (from a carton)
  • 5 cups (600 g) powdered sugar
  • ½ tsp salt (0.5 tsp)
  • 2 cups (454 g) unsalted butter, cubed, room temperature
  • 2 tsp (8 g) vanilla extract
  • 1 tsp (4 g) almond extract

Raspberry Filling

  • 12 oz (340 g) frozen raspberries
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp (15 ml) lemon juice
  • 2 tbsp (16 g) cornstarch
  • 2 tbsp (30 ml) water

Additional Ingredients

  • 1 cup (120 g) fresh raspberries
  • ¼ cup (27 g) slivered almonds

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350° F (177℃). Lightly grease three 7-inch round cake pans and line the bottoms with parchment paper circles to ensure easy removal of the cake layers.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Fats and Sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for several minutes until the mixture is pale and creamy, indicating proper aeration.
  4. Add Egg Whites and Flavorings: On low speed, gradually add the egg whites one at a time, mixing well after each addition to incorporate them thoroughly. Then add sour cream, vanilla extract, and almond extract, mixing on medium speed until the batter is smooth and combined.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture in three parts of dry and two parts of milk. Begin and end with the dry. Mix gently on low speed in between additions to avoid overmixing. Scrape the sides and bottom of the bowl as needed.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 26 to 30 minutes, or until the cakes spring back when touched lightly and a toothpick inserted in the center comes out clean. Let cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  7. Make Shortcut Swiss Meringue Buttercream: In a clean stand mixer bowl fitted with a whisk attachment, whip together the pasteurized egg whites, powdered sugar, and salt for about 5 minutes until the mixture is thick and opaque. Switch to low speed and add the cubed butter one piece at a time, mixing well after each addition. Once all butter is incorporated, add vanilla and almond extracts. Increase mixer speed to high and continue whipping for 10 to 20 minutes until buttercream is fluffy and smooth, scraping the bowl occasionally. Finally, switch to a paddle attachment and mix on low speed for several minutes to remove air bubbles and ensure a smooth texture.
  8. Prepare Raspberry Filling: Combine frozen raspberries, granulated sugar, and lemon juice in a medium saucepan over medium-low heat. Cook for about 10 minutes, stirring occasionally, until raspberries break down and mixture bubbles. In a small bowl, mix cornstarch and water to form a slurry, then remove saucepan from heat and stir slurry into raspberry mixture. Strain through a fine mesh sieve to remove seeds. Allow to cool to room temperature, then refrigerate for at least 1 hour to thicken.
  9. Level and Assemble Cake: Using a serrated knife, level the cooled cake layers to create even surfaces. Place the first layer on a cake board, spread a thin layer of buttercream evenly on top. Pipe a border of buttercream around the edge, then fill the center with half of the chilled raspberry filling, spreading to distribute evenly.
  10. Repeat Assembly: Add the second cake layer and repeat the process of buttercream layer, piping border, and filling with remaining raspberry filling. Top with the final cake layer, placing it upside down so the bottom side is facing up for a flat surface.
  11. Crumb Coat and Chill: Apply a thin crumb coat of buttercream around the sides and top of the cake. Smooth with a cake scraper to remove excess frosting. Chill the cake in the refrigerator for 20 minutes to firm the crumb coat.
  12. Final Frosting and Decoration: Apply a generous final layer of buttercream to the chilled cake, smoothing the sides and top with a spatula and scraper. Optionally, leave the top edge raw as shown in the reference photo. Decorate the finished cake with fresh raspberries and slivered almonds as desired.

Notes

  • Store the cake in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Cover exposed surfaces with plastic wrap to prevent drying.
  • For best flavor and texture, serve the cake at room temperature.
  • Raspberry filling and buttercream can be made up to one week in advance; store in airtight containers in the refrigerator.
  • Use room temperature ingredients for best mixing results and texture.
  • Ensure complete cooling of cake layers before assembling to prevent melting the buttercream.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of cake)
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 150 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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