Sweet Vanilla Raspberry Almond Cake

I never knew how much I’d been missing out on homemade cakes until I tried making this raspberry almond combination. Growing up, my family always picked up our birthday cakes from the grocery store – they were fine, but nothing special.

That’s because we didn’t realize how simple it could be to make something truly memorable at home. This raspberry almond cake doesn’t need fancy techniques or special equipment – just basic ingredients and a little patience. For anyone who’s nervous about baking from scratch, this recipe is exactly where you should start.

What Kind of Raspberries Should I Use?

Fresh raspberries are the star of this cake, and while you might be tempted to grab frozen ones, stick with fresh if you can. The best raspberries for baking are firm, plump, and have a deep red color – avoid any that look mushy or have signs of mold. If you’re shopping at a farmer’s market, look for raspberries that are still slightly firm since they’ll soften a bit during baking. When you get them home, don’t wash your raspberries until right before you’re ready to use them, as moisture can make them spoil faster. If fresh raspberries aren’t in season, you can use frozen ones in a pinch, but be sure to keep them frozen until you’re ready to fold them into the batter to prevent bleeding and maintain their shape.

Options for Substitutions

This cake recipe can handle several ingredient swaps if you need them. Here’s what you can try:

• All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup. Self-rising flour works too, but remember to skip the baking powder and salt if you use it.
• Sunflower oil: Any neutral-flavored oil works here – try canola, vegetable, or even light olive oil. You could even replace it with 2 extra tablespoons of melted butter.
• Full fat yogurt: Sour cream makes a perfect 1:1 substitute, or you can use buttermilk (though the batter will be slightly thinner). Greek yogurt works too – just thin it with a splash of milk.
• Almond flour: This is pretty important for the almond flavor and texture, but in a pinch, you can use finely ground almonds. Just don’t substitute with regular flour as it would change the cake’s character.
• Fresh raspberries: Frozen raspberries work fine – just don’t thaw them first. You can also try blackberries or blueberries if you prefer.
• Flaked almonds: Sliced almonds make a good substitute, or you could skip them entirely – though you’ll miss out on that nice crunch on top.
• Coarse sugar: Regular granulated sugar works for the topping, or you can skip it altogether. Turbinado or demerara sugar are good alternatives too.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with raspberries is preventing them from sinking to the bottom of your cake – coat them lightly in flour before folding them into the batter, and don’t forget to reserve a few berries to scatter on top just before baking. The temperature of your ingredients matters more than you might think – cold eggs and yogurt can cause the butter mixture to curdle, so make sure everything is at room temperature before you start mixing. Another common mistake is overmixing the batter once you’ve added the flour – this develops gluten and can make your cake tough, so fold the dry ingredients gently just until they’re combined. For the perfect almond topping, add the flaked almonds about halfway through baking rather than at the beginning – this prevents them from getting too dark while still allowing them to toast nicely.

What to Serve With Raspberry Almond Cake?

This sweet and nutty cake pairs perfectly with a variety of accompaniments that complement its fruity, almond flavors. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes for a classic pairing that lets the cake’s raspberry notes shine through. For afternoon tea or coffee time, serve it alongside a hot beverage – I especially love it with an almond milk latte or Earl Grey tea. If you want to add some extra fruit, a few fresh raspberries on the side or a simple berry compote spooned over the top works beautifully with the cake’s existing flavors.

Storage Instructions

Keep Fresh: This raspberry almond cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to prevent it from drying out!

Freeze: Want to save some for later? Cut the cake into slices, wrap each piece individually in plastic wrap, and place them in a freezer bag. The cake will keep nicely in the freezer for up to 3 months. This is great for when you want just a slice or two at a time!

Thaw: When you’re craving a piece of your frozen cake, just transfer a slice to the fridge overnight to thaw. If you’re in a hurry, let it sit at room temperature for about 2-3 hours. The cake will taste just as good as the day you made it!

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 190-210 g

Ingredients

For the cake:

• 2/3 cup full-fat yogurt
• 1/2 cup almond flour
• 6 tbsp unsalted butter (softened at room temperature)
• 1/2 tsp almond extract (for best flavor and aroma)
• 2 tbsp sunflower oil
• 1 1/4 cups fresh raspberries
• 1 1/2 tsp baking powder
• 2 large eggs (room temperature for better emulsification)
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1 1/3 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1/2 tsp salt

For the topping:

• 2 tbsp coarse sugar
• 1/2 cup sliced almonds (I use Blue Diamond sliced almonds)

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Line an 8-inch round springform pan with parchment paper to ensure the cake does not stick and is easy to remove after baking.

Step 2: Mix the Dry Ingredients

• 1 1/3 cups all-purpose flour (190g)
• 1 1/2 tsp baking powder
• 1/2 cup finely ground almond flour (50g)
• 1/2 tsp salt

In a medium bowl, sift together the all-purpose flour and baking powder.

Add the almond flour and salt and whisk to blend the mixture evenly, breaking up any clumps of almond flour that may remain.

Step 3: Cream the Wet Ingredients

• 6 tbsp unsalted butter, softened (84g)
• 3/4 cup granulated sugar (150g)
• 2 tbsp sunflower oil (30ml)
• 1 tsp vanilla extract (5ml)
• 1/2 tsp almond extract
• 2 large eggs
• 2/3 cup plain full-fat yogurt (150ml)

In a large bowl, combine the softened butter, granulated sugar, sunflower oil, vanilla extract, and almond extract.

Beat with an electric hand mixer for 2-3 minutes until the mixture is pale and fluffy.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Once the eggs are combined and the batter is smooth, mix in the yogurt until well blended.

Step 4: Combine Wet and Dry Ingredients

• dry mixture from Step 2
• wet mixture from Step 3

Add the dry ingredients from Step 2 to the wet mixture in Step 3.

Gently fold the mixture together until just combined.

Be careful not to over-mix; the batter will be thick.

I always mix just until the last traces of flour disappear for the best, most tender crumb.

Step 5: Fold in the Raspberries and Prepare for Baking

• batter from Step 4
• 1 1/4 cups fresh raspberries (140g)
• 1/2 cup sliced almonds (40g)
• 2 tbsp turbinado or coarse sugar (25g)

Reserve a handful of raspberries for topping.

Gently fold the remaining raspberries into the batter from Step 4, being careful not to crush them.

Spread the thick batter evenly into the prepared pan using an offset spatula.

Dot the top of the batter with the reserved raspberries.

Sprinkle the sliced almonds and turbinado (or coarse) sugar evenly over the surface for a beautiful and lightly crunchy topping.

Step 6: Bake and Cool the Cake

Bake in the preheated oven for 35-45 minutes, or until the almonds on top are lightly toasted and a skewer inserted into the center comes out clean.

Transfer the pan to a wire rack and let cool for at least 20 minutes before removing the cake from the pan.

This cake is delicious served warm—enjoy!