Print

Raspberry Almond Layer Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful cake celebrating the natural sweetness of spring with buttery almond flavor and fresh raspberries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup raspberry jam
  • 2 cups whipped cream (for frosting)
  • Almond slices (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in almond and vanilla extracts.
  4. In another bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing gently until just combined.
  6. Fold in fresh raspberries, ensuring even distribution.
  7. Divide the batter among the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  9. Once cooled, spread raspberry jam between cake layers.
  10. Frost the outside with whipped cream and garnish with almond slices and extra raspberries.

Notes

Use fresh raspberries for the best flavor; frozen can be used if well-drained.

Nutrition

Find it online: https://cookingwithmayaa.com/raspberry-almond-layer-cake/

Scroll to Top