There’s nothing better than a homemade cake, and this Easy One Layer Raspberry Almond Cake is no exception. With its tender crumb, rich almond flavor, and bursts of juicy raspberries, this cake is perfect for any occasion. 

Whether you’re baking for a weekend treat, a baby shower, or just because, this simple recipe will quickly become a favorite. Made with basic ingredients and minimal effort, this cake delivers bakery-quality results at home. 

The combination of almond flour and all-purpose flour creates a soft cake with a finer texture, while fresh raspberries add a touch of tartness. A light drizzle on top brings everything together for a beautiful and delicious finish.

Ingredients

This recipe calls for simple ingredients you can find at most grocery stores. Each one plays an important role in creating the perfect almond cake.

• All-purpose flour: Provides structure to the cake and ensures the right texture
• Almond flour or almond meal: Adds a subtle nutty flavor and helps keep the cake moist. You can buy it or make your own by grinding whole almonds into a fine powder.
• Baking powder: Helps the cake rise for a soft and airy crumb
• Salt: Balances the flavors and enhances sweetness
• Granulated sugar: Sweetens the cake and helps with moisture retention
• Unsalted butter: Adds richness and creates a tender crumb
• Eggs: Provide structure and contribute to the cake’s light texture
• Almond extract: Enhances the almond flavor for a richer taste
• Vanilla extract: Adds depth and warmth to the overall flavor
• Fresh or frozen raspberries: Bring a burst of tartness and natural sweetness
• Sliced almonds: Provide a crunchy topping that complements the soft cake
• Powdered sugar: Creates a smooth, sweet glaze
• Milk: To adjust the consistency of the drizzle

Ingredient Deep Dive – Raspberries!

For the best results, go for firm, plump raspberries—softer ones break down quickly when baked and bleed into the batter.

Raspberries hold a lot of moisture, which can change the texture of your cake. To keep things just right, gently fold them into the batter so they don’t release too much liquid. Tossing them in a little flour can also help keep them from sinking.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Want to make this cake your own? Try these:

1. Lemon: A touch of lemon zest or lemon juice to the drizzle mixture (before the milk). It can brighten up the flavor of the drizzle!
2. Cake Flour: Use cake flour instead of all-purpose flour for a finer texture. 
3. Fresh Berries: Swap the raspberries for other berries that pair well with almond, like blueberries or strawberries
4. Jam: Swap the drizzle for a bit of raspberry jam for a different touch

How to Make This Almond Raspberry Cake:

Cake:

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch baking pan or springform pan with parchment paper, and grease the sides with oil and flour.

Combine dry ingredients: in a medium bowl, whisking together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter with the sugar for around 2 minutes, until light and fluffy.

Add eggs and extracts: Mix in the whole eggs one at a time, followed by the egg white, almond extract, and vanilla extract. Beat until combined.

Gradually add the dry ingredients by incorporating the wet ingredients, and mixing until combined. Avoid overmixing.

Gently fold 3/4 cup fresh raspberries into the batter, being careful not to crush them.

Pour the batter into the prepared pan and spread evenly.

Press the remaining 1/4 cup of fresh raspberries on top of the batter and then scatter the 1/3 cup sliced almonds over the surface.

Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.

Drizzle:

In a small bowl, whisk together powdered sugar and milk, adding the milk gradually until you reach your desired drizzle consistency.

Once the cake has cooled, drizzle the mixture over the top for a sweet finishing touch.

Expert Tips

• Use the spoon-and-level method or a kitchen scale to measure the dry ingredients for the best results.
• For an extra moist crumb, don’t overmix the batter—stir until just combined. 
• Lining the bottom of the cake pan with parchment paper prevents sticking. 
• Allow the cake to cool on a wire rack to avoid excess moisture buildup.
• If your raspberries are very juicy, pat them dry with a paper towel before folding them in.

Frequently Asked Questions

How should I store this cake?

Store the cake in an airtight container at room temperature and away from any heat sources for 1-2 days or in the refrigerator for 4-5 days.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and store it in an airtight container. Add the drizzle before serving for the freshest taste.

Can I freeze this cake?

Absolutely. Wrap the whole cake or individual slices in plastic wrap and aluminum foil. Freeze for up to 3 months. 

Thaw at room temperature before serving.

Why is my cake too dense?

Too much flour or overmixing can make the cake dense. Be sure to spoon-and-level your flour and mix gently.

Can I use granulated sugar instead of powdered sugar?

Yes, but with some adjustments. Powdered sugar dissolves easily, making it ideal for the drizzle. If you use granulated sugar, the texture might be grainy. 

To substitute, blend granulated sugar in a food processor until fine, or dissolve it in a small amount of milk before mixing. However, for the best results, stick with powdered sugar.

How do I keep raspberries fresh if I get them at the store before I’m ready to bake?

To keep raspberries fresh, store them in a single layer in a breathable container lined with a paper towel to absorb excess moisture. Keep them in the fridge and don’t wash them until you’re ready to use them. 

For longer storage, you can freeze them by spreading them out on a baking sheet before transferring them to an airtight container.

What is almond flour?

Almond flour is a finely ground flour made from blanched almonds with the skins removed. It has a light, slightly nutty flavor, and a soft texture, making it great for baking.

What is the difference between the simple drizzle and traditional frosting?

A drizzle is thinner and more liquid and is usually poured over baked goods to add a little flavor, make them look nice, and possibly add moisture to the baked goods. The intention is that they are light and decorative.

Frosting, on the other hand, is thicker and creamier. It’s spread over the entire surface of cakes, cupcakes, or cookies and adds both flavor and texture. It’s more about decorating and making the treat richer.

Follow this link to see a video of this One-layer Raspberry Almond Cake!

Interested in other fruit-inspired cakes? Check out the links below, or take a look at this link for more Cake recipes.

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