Raspberry almond cake is a quick and easy one layer cake with a tender crumb, a ribbon of raspberry jam and a crunchy almond-raspberry topping. It’s simple to make and perfect for breakfast, coffee time or a casual birthday cake.
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Raspberries are a favorite ingredient — bright, tart and aromatic. They show up often in my bakes, alongside almond flavor. This raspberry almond cake evolved from my love of almond cakes: I started with a flourless version but added some all-purpose flour to give the cake more structure so it could hold a jam swirl and fresh berries. The result is a dense, buttery cake with a delightful almond crunch on top.
I adapted techniques from an Italian almond cake and adjusted the ratios until testers loved this version. The finished cake is rustic and unfussy, but striking — ideal for serving with tea or coffee.
Reader Nancy commented: “This might be my new favorite cake! It was so simple to put together, but you wouldn’t know from the final result. Thank you, I will definitely be making it again.”
💗 why you will love this simple cake recipe
- Quick and easy one-layer cake.
- Finished with fresh raspberries and sliced almonds—no complicated decoration.
- Dense, moist and buttery crumb with a jam swirl.
- Pairs beautifully with tea or coffee.
- Great for breakfast, brunch or a low-key celebration.
🛒 ingredients and substitutions
Please scroll to the recipe card at the end of this post for exact ingredient weights and full baking directions.
- All-purpose flour — provides structure. If you don’t have a kitchen scale, fluff, spoon and level for accuracy.
- Almond flour — adds almond flavor and tender texture.
- Kosher salt — balances sweetness.
- Baking powder — gives a gentle lift.
- Vanilla and almond extracts — use pure extracts for best flavor.
- Granulated sugar — sweetens the batter and is used in the topping.
- Eggs — this recipe uses a combination of whole egg, yolks and an extra white for the topping.
- Unsalted butter — melted and cooled, for richness.
- Raspberry jam — your favorite brand or homemade works fine for the swirl.
- Fresh raspberries — preferred for texture and appearance. If using frozen, do not thaw before adding.
- Sliced almonds — give the topping its crunch.
- Confectioners’ sugar — optional dusting for the finished cake.
👩🏻🍳 how to make this raspberry and almond cake
Preheat the oven to 325°F. Lightly butter a 9-inch springform pan and dust with flour, tapping out excess. If you prefer, line the bottom with parchment for easier removal. In a bowl whisk together the all-purpose flour, almond flour, salt and baking powder. Melt the butter and set it aside to cool slightly.
In a stand mixer fitted with the paddle attachment, beat the whole egg, the yolks and sugar on medium speed until thick and pale. With the mixer on low, add the dry ingredients and mix until combined. Scrape the bowl, then add vanilla and almond extracts and the cooled melted butter. Mix on low until combined; the batter will be thick and slightly sticky. Beat on medium for about 30 seconds more to ensure it is smooth.
Spoon and spread the batter evenly into the prepared pan; an offset spatula helps with the thick batter. Dollop raspberry jam over the top in small spoonfuls (about ½ teaspoon each) and swirl gently with a knife to create a marbled effect.
simple topping decoration
To prepare the topping, place the sliced almonds in a bowl. Lightly beat one egg white until foamy and pour about 1 tablespoon over the almonds, tossing to coat. Sprinkle the granulated sugar over the almonds and toss again. Spread half the almond mixture evenly over the batter, place fresh raspberries across the surface, then sprinkle the remaining almond mixture on top.
Bake until golden on top and a tester inserted into the center comes out with just a few moist crumbs—about 35–45 minutes depending on your oven. Let the cake cool in the pan for 10 minutes, remove the springform sides and cool completely on a rack. Dust with confectioners’ sugar if you like before serving.
🍰 tips for the best breakfast cake
- Grease and flour the pan well; lining the bottom with parchment makes removal easier.
- Separate eggs when cold for cleaner separation; bring yolks to room temperature before mixing if desired.
- Reserve one egg white for the almond topping to help the nuts adhere and toast evenly.
- Use a kitchen scale when possible for consistent flour measurement; if measuring by cup, spoon and level the flour.
- Watch baking time carefully—ovens vary. Use the toothpick test and stop baking when a few moist crumbs cling to the tester.
Remember to pin this recipe!
frequently asked questions
Yes. A 9-inch round cake pan or an 8×8-inch square pan can be used. The springform pan is convenient for removing the cake intact, but other pans work—adjust baking time as needed.
Some readers report success using a 1:1 gluten-free flour blend in place of all-purpose flour. I have not personally tested a gluten-free version with this exact recipe.
Yes. Swap the raspberry jam and fresh raspberries for blueberries or blackberries for a different flavor profile.
Fresh raspberries are preferred for texture and appearance. If using frozen, do not thaw them before placing on the batter to prevent excess moisture.
how to store
Store leftover cake wrapped in plastic or in an airtight container in the refrigerator for up to one week. This cake also freezes well for up to two months—either freeze the whole cake wrapped tightly, or slice and wrap individual portions for easier thawing.
Tag @twosugarbugs on Instagram if you make this Raspberry Almond Cake — I love seeing your photos!
more easy to make cakes to enjoy ~
- Homemade Vanilla Snack Cake
- Blueberry Ricotta Cake
- Graham Cracker Cake
- Pumpkin Snack Cake
- Gingerbread Snack Cake
- Chocolate Malt Cake
If you make this recipe (or any recipe from Two Sugar Bugs), please come back to leave a review and rating. I read every comment and appreciate your feedback!
Raspberry Almond Cake
recipe created and tested by:
Tasia Harper
Weight measurements are recommended when available for consistency.
Please note
When scaling the recipe, gram measurements will not automatically multiply; adjust those manually if needed.
Ingredients
raspberry almond cake
- 20 fresh raspberries, washed and dried (about 86 g / 3 oz)
- 1 1/4 cups all-purpose flour (156 g)
- 1/4 cup almond flour (28 g)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, melted and cooled (113 g)
- 1 large egg
- 4 large egg yolks (save one white for the topping)
- 1 cup granulated sugar (200 g)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 3 tablespoons raspberry jam (about 60 g)
almond topping
- 1/2 cup raw sliced almonds (60 g)
- 1 large egg white
- 1 tablespoon granulated sugar (12 g)
- Confectioners’ sugar, optional for dusting
Instructions
- Preheat oven to 325°F.
- Lightly butter a 9-inch springform pan and dust with flour; line the bottom with parchment if desired.
- Whisk the all-purpose flour, almond flour, salt and baking powder together and set aside.
- Melt the butter and let it cool slightly.
- In a mixer, beat the whole egg, egg yolks and sugar until thick and pale, about 3 minutes.
- With mixer on low, add the flour mixture and mix until combined. Scrape the bowl, add vanilla and almond extracts, then add the melted butter and mix until combined. The batter will be thick.
- Spread the batter into the prepared pan. Dollop the raspberry jam over the batter in small spoonfuls and swirl gently with a knife.
make the topping
- Place sliced almonds in a bowl. Lightly beat the egg white until foamy and pour about 1 tablespoon over the almonds, tossing to coat. Discard remaining egg white. Sprinkle the granulated sugar over the almonds and toss to combine.
- Spread half the almond mixture over the batter, arrange fresh raspberries on top, then sprinkle the remaining almond mixture.
- Bake 35–45 minutes, until golden and a tester comes out mostly clean with a few moist crumbs.
- Cool 10 minutes in the pan, remove the sides and cool completely on a rack. Dust with confectioners’ sugar if desired.
Notes
Jam weights vary by brand; refer to your jar for an accurate tablespoon weight if needed.
To serve: lift the cake from the springform pan bottom with an offset spatula and transfer to a platter or cake stand.
Store wrapped in the refrigerator up to one week. Freeze up to 2 months, whole or sliced and individually wrapped.
Nutrition
Calories: 238 kcal
Nutrition information is an estimate and will vary based on ingredients and portion sizes.