Easy One Layer Raspberry Almond Cake
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.
Servings: people
Equipment
- 1 Electric mixer
- 1 9-inch cake pan
- 1 sheet parchment paper optional
Ingredients
- 1 3/4 cups all-purpose flour measured using the spoon-and-level method
- 1/4 cup almond flour or almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 large egg white room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/3 cup sliced almonds
- 1/2 cup powdered sugar measured using the spoon-and-level method
- 1-2 tablespoons milk adjust for desired consistency
Instructions
- 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.1 3/4 cups (218.75 g) all-purpose flour, 1/4 cup (28 g) almond flour or almond meal, 2 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- In a large bowl of an electric mixer, cream the softened butter with the sugar for around 2 minutes, until light and fluffy.1 cup (200 g) granulated sugar, 3/4 cup (170.25 g) unsalted butter
- 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.2 large eggs, 1 large egg white, 1/2 teaspoon (0.5 teaspoon) almond extract, 1/2 teaspoon (0.5 teaspoon) vanilla extract
- 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.1 cup (120 g) fresh or frozen raspberries
- 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.1/3 cup (30.67 g) sliced almonds
- 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.
- 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.1/2 cup (60 g) powdered sugar, 1-2 tablespoons (1 tablespoons) milk
Notes
Add-ons & Substitutions
Want to make this cake your own? Try these:- 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!
- Cake Flour: Use cake flour instead of all-purpose flour for a finer texture.
- Fresh Berries: Swap the raspberries for other berries that pair well with almond, like blueberries or strawberries
- Jam: Swap the drizzle for a bit of raspberry jam for a different 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.
