Imagine a moist, buttery cake bursting with tangy jewels of raspberry, crowned with a luscious almond glaze that cracks just slightly under a fork—this is the Raspberry Almond Cake with Almond Glaze. Whether you’re baking for a special occasion or simply want to brighten up an afternoon, this cake brings together the nutty fragrance of almond and the vibrant tartness of berries in every bite. It’s simple enough for a weekday treat, beautiful enough to impress guests, and truly irresistible with a cup of tea or coffee.
Ingredients You’ll Need
You’ll be amazed how a list of everyday pantry staples can come together to create something so delightful. Each ingredient in the Raspberry Almond Cake with Almond Glaze has a job to do, from ensuring tender crumb to giving that signature hint of almond and berry goodness.
- Unsalted butter: Softened butter is key for a rich, tender crumb and that classic bakery-style flavor.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with butter.
- Large eggs: Provide structure and help keep the cake moist and rich.
- Almond extract: Infuses every slice with irresistible almond aroma—don’t skimp on this for authentic flavor.
- Vanilla extract: Rounds out the nuttiness and brings subtle depth.
- All-purpose flour: The sturdy backbone of the cake, keeping everything beautifully together.
- Baking powder: Gives our cake lift, making it soft and just airy enough.
- Salt: Enhances all the flavors and keeps the sweetness in balance.
- Milk: Adds moisture and helps achieve a delicate crumb.
- Fresh or frozen raspberries: Berries bring pops of color and bright tartness; use them frozen to prevent bleeding and mushiness.
- Sliced almonds: Sprinkled on top, they toast as the cake bakes, adding crunch and visual flair.
- Powdered sugar: The base of our silky sweet almond glaze.
- Milk: Adjusts the thickness for that perfectly drizzly consistency.
- Almond extract: Delivers extra almond oomph in the glaze.
How to Make Raspberry Almond Cake with Almond Glaze
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), making sure it comes fully up to temperature for a perfectly risen cake. Grease and flour an 8-inch round cake pan for easy removal later, or line the bottom with parchment for extra insurance against sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until pale, light, and fluffy—about 2 to 3 minutes. This crucial step ensures your Raspberry Almond Cake with Almond Glaze will have a soft, tender finish, so don’t rush!
Step 3: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts—your kitchen will start to smell dreamy right about now, hinting at all the flavor ahead.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing the dry ingredients separately helps evenly distribute the leavening and salt, giving your cake a uniform rise and balanced flavor.
Step 5: Mix and Fold
Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Always start and end with the dry mix. Stir just until combined to avoid overworking the batter—that’s the secret to a tender Raspberry Almond Cake with Almond Glaze.
Step 6: Add Raspberries
Gently fold in the raspberries, being careful not to crush them—the goal is to have beautiful pockets of jammy fruit in every bite. If using frozen berries, toss them in straight from the freezer.
Step 7: Prepare to Bake
Pour the batter into your prepared cake pan and smooth out the top. Sprinkle sliced almonds evenly across the surface; they’ll toast up golden and crunchy in the oven for a beautiful finish.
Step 8: Bake
Place the pan on the middle rack and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 9: Glaze the Cake
Once the cake has cooled, whisk together powdered sugar, almond extract, and a splash of milk to make a smooth, pourable glaze. Drizzle generously over the top, letting it cascade over the almonds and into the raspberry crevices—this is the crowning glory of the Raspberry Almond Cake with Almond Glaze.
How to Serve Raspberry Almond Cake with Almond Glaze
Garnishes
For an extra special touch, garnish with a handful of additional fresh raspberries, a dusting of powdered sugar, or even edible flowers if you have them handy. The toasted sliced almonds give both texture and rustic beauty, so let them shine on top!
Side Dishes
This cake sings beside lightly whipped cream, a scoop of vanilla ice cream, or a spoonful of Greek yogurt. If serving at brunch, pair it with fresh fruit or a citrus salad—the tartness balances the sweetness perfectly.
Creative Ways to Present
Serve the Raspberry Almond Cake with Almond Glaze in thin wedges on dainty plates for tea parties, or cut into small cubes and skewer with berries for a playful dessert platter. Individual slices also look stunning in parchment wrappers, ready for gifting or picnic baskets.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Almond Cake with Almond Glaze tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If your kitchen is especially warm or humid, keep it in the fridge for maximum freshness.
Freezing
This cake freezes beautifully—simply wrap well (without glaze) and freeze for up to two months. Thaw overnight in the refrigerator, then add the almond glaze right before serving for best results.
Reheating
If you’d like to enjoy your cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. The glaze will melt a little and the interior will taste like it’s just been baked. Perfect for a cozy treat!
FAQs
Can I use other berries instead of raspberries?
Yes! Blackberries or blueberries are delicious alternatives, though raspberries give that unique tang and color. Just keep the fruit-to-batter ratio the same for great results.
What’s the best way to keep the cake moist?
Don’t overbake—check for doneness at around 30 minutes. Using fresh berries and measuring your flour accurately also helps keep the Raspberry Almond Cake with Almond Glaze perfectly tender.
Can I double the recipe for a larger gathering?
Absolutely! Double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed. Keep an eye on it, as a bigger cake can take a bit longer to cook through.
Is it possible to make this cake gluten-free?
Yes, a good all-purpose gluten-free flour substitute will work well in this recipe—just check if it contains xanthan gum for the right structure.
Why should I use almond extract in both the cake and the glaze?
Almond extract amplifies the nutty taste and unifies the flavors, making the Raspberry Almond Cake with Almond Glaze extra aromatic and memorable. If you love almond, you’ll adore that double hit!
Final Thoughts
There’s truly something magical about baking a Raspberry Almond Cake with Almond Glaze and sharing it with the people you love. Give this joyful recipe a try—you might find it becomes the cake you crave again and again for every celebration, big or small.
Print
Raspberry Almond Cake with Almond Glaze Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Raspberry Almond Cake with a luscious Almond Glaze. A perfect balance of fruity sweetness and nutty richness, this moist and tender cake is a treat for any occasion.
Ingredients
Main Cake:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1/3 cup sliced almonds
For the Almond Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Prepare the cake batter: Cream together the butter and sugar. Add eggs, almond and vanilla extracts. Combine dry ingredients in a separate bowl, then mix into wet ingredients alternating with milk. Gently fold in raspberries. Pour batter into pan, top with sliced almonds, and bake for 30–35 minutes.
- Make the Almond Glaze: Whisk together powdered sugar, almond extract, and enough milk for drizzling consistency.
- Finish the cake: Once the cake is cool, drizzle the almond glaze over the top. Serve and enjoy!
Notes
- Prefer fresh raspberries for best results, but frozen can be used.
- Pair the cake with tea or whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
