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Raspberry almond cake: Discover a delicious recipe!

raspberry almond cake
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A soft, creamy, fruity, and beautifully elegant raspberry almond cream cake, perfect for celebrations.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup whole milk
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 250g mascarpone cheese
  • 1 1/2 cups fresh raspberries
  • 1/3 cup raspberry jam
  • 1 tablespoon lemon juice
  • 1 cup sliced almonds (toasted)
  • Fresh mint leaves (for garnish)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat oven to 175°C (350°F). Grease and line two 20cm (8-inch) cake pans.
  2. Whisk flour, baking powder, and salt together.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla and almond extract.
  4. Add dry ingredients alternating with milk. Mix until just combined.
  5. Divide batter between pans and bake 25–30 minutes. Cool completely.
  6. Whip heavy cream with powdered sugar until soft peaks form. Gently fold in mascarpone.
  7. Mix raspberry jam with lemon juice for a smoother glaze.
  8. Assemble: Spread cream filling between cake layers. Frost outside lightly with remaining cream.
  9. Press toasted sliced almonds around sides of cake.
  10. Top with raspberry jam glaze, arrange fresh raspberries around edge, and garnish with mint. Dust with powdered sugar.

Notes

  • Serve chilled for cleaner slices
  • Pair with espresso or cappuccino
  • Add a drizzle of white chocolate for extra indulgence
  • Toast almonds for deeper flavor
  • Chill cake 30 minutes before slicing
  • Swap raspberries with strawberries or mixed berries
  • Add a thin layer of raspberry syrup to cake layers for extra moisture

Nutrition

Find it online: https://www.homeydishes.com/raspberry-almond-cake-recipe/