Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 2 cups fresh raspberries; 1/4 cup granulated sugar; 1 tbsp lemon juice

Highlighted under: Creative Baking Favorites

I absolutely adore this Almond Cake with Raspberry Sauce! The combination of the nutty almond flavor with the tangy sweetness of fresh raspberries creates an unforgettable dessert experience. Whenever I serve this cake, it never fails to impress my guests and family alike. The moist texture combined with a simple raspberry sauce elevates any meal to a special occasion. Plus, the preparation is straightforward, making it an achievable dessert for anyone. Trust me, once you try this recipe, it will become a go-to for celebrations!

Created by

Cassandra Reed

Last updated on 2026-01-08T12:06:36.424Z

When I first attempted to bake this Almond Cake with Raspberry Sauce, I was amazed by how the flavors came together. I used almond flour to give it that authentic nutty taste and paired it with a fresh raspberry sauce. The result was a cake that was not only delicious but also stunning. I learned that using real butter and taking the time to cream it with sugar makes all the difference in achieving the moistness I wanted.

Over time, I've tweaked my method, especially in the raspberry sauce preparation. I find that gently simmering the raspberries with a splash of lemon juice intensifies their flavor and balances the sweetness perfectly. This cake is a delightful treat that captures the essence of both almonds and raspberries, and I can't wait for you to try it!

        Why You'll Love This Recipe
        Rich almond flavor that complements the tartness of raspberries
Moist and tender texture in every bite
Perfect for any occasion, from casual gatherings to elegant dinners

      

Understanding Almond Flour

Almond flour is not only the star of this cake but also contributes to its wonderfully moist texture. Unlike traditional flour, almond flour adds fat and protein, which enhances the cake's richness. Ensure you're using finely ground almond flour for the best results; coarser textures can lead to a grainy cake. If you find yourself without almond flour, you can make your own by grinding whole almonds until fine, but do take care not to over-process, or you'll end up with almond butter!

Storing almond flour properly is crucial for maintaining freshness and flavor. Keep it in an airtight container in the refrigerator or freezer if you've bought it in bulk. Almond flour can go rancid more quickly than regular flour due to its fat content, so always check for off smells before using it, especially if it’s been stored for a while.

Perfecting the Raspberry Sauce

Creating the raspberry sauce is a fantastic way to showcase the fruit's natural sweetness while balancing its tartness. To ensure the sauce has the right consistency, mash the raspberries gently as they heat up; you want them to break down without turning into a puree right away. The lemon juice not only enhances the flavor but also helps to brighten the color and counteract the sweetness, so don't skip it!

If you prefer a smoother sauce, pass the mixture through a fine-mesh sieve after cooking to remove the seeds. This will give you a velvety sauce that drapes beautifully over your cake. You can also experiment with adding a splash of orange juice or a hint of vanilla extract for a unique twist on the traditional raspberry flavor.

Serving Suggestions and Storage

This Almond Cake with Raspberry Sauce is not just a dessert; it can be enjoyed for breakfast, too! Consider serving it with a dollop of Greek yogurt and a sprinkle of crushed nuts for a nutritious start to your day. If you have leftovers, keep the cake covered at room temperature for up to three days. For longer storage, slice and wrap individual pieces in plastic wrap before freezing for up to three months. Thaw slices at room temperature, and they’ll taste just as fresh!

When serving, consider adding fresh mint leaves or a sprinkle of powdered sugar for a pop of color. You can also try pairing this cake with a scoop of vanilla ice cream for a delightful contrast in temperature and creaminess. The combination of warm cake and cold ice cream is sure to elevate your dessert experience!

Ingredients

For the Cake

1 cup almond flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk

For the Raspberry Sauce

2 cups fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice

Make sure to measure all ingredients accurately for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients into the butter mixture, alternating with milk. Mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

Prepare the Raspberry Sauce

While the cake cools, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for about 10 minutes until the raspberries break down.

Serve

Once the cake is cool, slice it and drizzle with raspberry sauce before serving.

Enjoy your delicious Almond Cake with Raspberry Sauce!

Pro Tips

For an extra touch, consider garnishing the cake with fresh raspberries and a dusting of powdered sugar.

Troubleshooting Common Issues

If your cake doesn't rise as much as expected, it may be due to expired baking powder. Always check the freshness before using it in your recipes. Additionally, ensure that your butter is adequately softened for creaming; cold or overly melted butter can affect the cake’s structure. Aim for a consistency that is light and fluffy, which usually takes about 3-5 minutes of mixing.

A common concern with almond flour recipes is that the cake may be too dense. To counteract this, combine the dry ingredients just until moistened and avoid overmixing, which can lead to additional gluten development. If you find the cake is still denser than desired, next time try incorporating a little additional egg or a touch of baking soda for extra lift.

Dietary Variations

For a gluten-free version of this Almond Cake, you can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum, which helps mimic the texture of standard flour. Just be cautious with the measurements, as gluten-free flours often require different ratios. This will ensure that your cake remains moist and fluffy without compromising taste.

If you're looking to reduce sugar, consider using a natural sweetener like honey or maple syrup in place of granulated sugar. Keep in mind that these liquid sweeteners may affect the fluid balance in your recipe. To compensate, you may need to reduce the amount of milk slightly. Always taste the batter to achieve your desired sweetness level before baking!

Scaling the Recipe

If you're planning to serve a crowd, this recipe easily scales up. To double it, use a 10-inch round cake pan and increase the baking time by 10-15 minutes; keep an eye out for a golden top and a toothpick that comes out clean. Conversely, if you would like to make a smaller cake, you can halve the ingredients and bake it in a 6-inch pan, adjusting the baking time accordingly, as smaller cakes typically bake faster.

When scaling up or down, it's crucial to adjust your oven temperatures only in significant changes or if using larger appliances. For instance, if you double the recipe and are using two pans, you can bake them in the same oven without adjusting the temperature, but ensure there’s enough space for proper air circulation within the oven. This will help both cakes bake evenly.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries. Just make sure to thaw and drain any excess water before cooking them for the sauce.

→ What can I substitute for almond flour?

You can use a gluten-free all-purpose flour blend if you prefer, but it may change the flavor slightly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead and prepare the raspberry sauce just before serving.