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 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 2 cups fresh raspberries; 1/2 cup sugar; 1 tablespoon lemon juice

Highlighted under: Homemade Baking Ideas

I absolutely love baking, and one of my favorite creations is this Almond Cake with Raspberry Sauce. The nutty flavor of almonds combined with the vibrant sweetness of raspberries creates a perfect dessert. Each slice is rich yet light, making it ideal for gatherings or an enjoyable treat for myself. I find that the hint of vanilla enhances the overall flavor, and the warm aroma that fills my kitchen always brings smiles. This cake truly embodies comfort and indulgence, making it a go-to recipe for me every time I want to impress guests or satisfy my sweet tooth.

Created by

Isolde Bennett

Last updated on 2026-01-07T13:13:35.200Z

When experimenting with flavors, I discovered how well almond pairs with tangy raspberry sauce. I made this cake for a family gathering, and it was devoured in minutes. I learned that to achieve a moist texture, it's essential to balance the egg whites and yolks carefully. Not only did everyone ask for the recipe, but it also inspired me to try additional fruit toppings!

Another time, I decided to enhance the raspberry sauce by adding a splash of lemon juice, which brightened the flavor even more. This small touch made such a difference, reminding me that each element in baking can amplify the final result. I love sharing this recipe because it never fails to impress!

        Why You'll Love This Recipe
        Deliciously moist and nutty flavor from almonds
Sweet and tangy raspberry sauce that complements the cake perfectly
Perfect for any occasion, from casual get-togethers to elegant dinners

      

Understanding Almond Flour

Almond flour is a key ingredient in this Almond Cake, providing both moisture and a distinct nutty flavor. Its fat content contributes to the cake's rich texture, setting it apart from traditional wheat flour cakes. For those who need a gluten-free option, almond flour serves as a wonderful substitute, ensuring that you don’t compromise on flavor or richness. When mixing almond flour with all-purpose flour, as specified, the combination yields a beautifully balanced result, giving the cake both structure and tenderness.

It's important to note that almond flour can vary in fineness. If you find your almond flour to be coarse, consider processing it in a food processor for a few seconds to achieve a finer consistency. This small adjustment can enhance the smoothness of your cake's texture and prevent any grittiness from the almond flour.

Making the Raspberry Sauce

When creating the raspberry sauce, remember that ripeness plays a crucial role in the final flavor. Look for fresh raspberries that are deep in color and firm to the touch; avoid any that appear mushy or overly soft. If fresh raspberries aren’t available, feel free to substitute with frozen berries—just ensure to thaw and drain excess moisture before cooking.

Bring the mixture of raspberries, sugar, and lemon juice to a gentle simmer; high heat can cause the berries to burst too quickly, resulting in a sauce that's overly runny. Aim for a rolling boil for the last few minutes of cooking to help thicken the sauce. You can adjust the sweetness by adding more sugar or a bit more lemon juice, depending on your tartness preference.

Serving Suggestions

Serving the Almond Cake with raspberry sauce can be customized to elevate your dessert experience. For an elegant touch, consider dusting the finished cake with powdered sugar or slivers of toasted almonds. Pairing a dollop of fresh whipped cream alongside the cake adds a delightful creaminess that complements the tangy sauce beautifully.

If you're preparing this dessert ahead of time, you can bake the cake a day in advance and store it tightly wrapped at room temperature. The raspberry sauce can also be prepared ahead of time; just keep it in the fridge. Reheat gently on the stovetop before serving for the best flavor and consistency.

Ingredients

For the Almond Cake

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

For the Raspberry Sauce

2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice

Instructions

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a bowl, mix together almond flour, all-purpose flour, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Combine Mixtures

Gradually add the dry flour mixture to the creamed mixture, alternating with the milk. Mix until just combined.

Bake the Cake

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

Make the Raspberry Sauce

While the cake is baking, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down, about 10 minutes.

Serve

Once the cake has cooled, slice it and drizzle the raspberry sauce over each serving. Enjoy!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, ensure that your baking powder is fresh. An old leavening agent can lead to dense, flat cakes. I recommend testing the baking powder by adding a teaspoon to warm water; if it bubbles vigorously, it's still active.

In case the edges of your cake become too brown while baking, use a piece of aluminum foil to cover the edges. This allows the center to bake through without over-baking the outer parts, helping you achieve that perfect golden-brown color overall.

Scaling the Recipe

For larger gatherings, this recipe can easily be doubled. Use two 8-inch round cake pans and double the ingredients accordingly. Remember to increase the baking time slightly—start checking for doneness around 35-40 minutes, as larger cakes may require additional time to bake through.

Alternatively, if you’d like to make a smaller version—perhaps for a cozy night in—simply halve the ingredients. A 6-inch round cake pan can be perfect for this, and keep an eye on the baking time, reducing it to about 20-25 minutes for the smaller version.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well for the sauce; just allow them to thaw and drain excess moisture.

→ How do I store the leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking mix.

→ Is it possible to add nuts to the cake?

Yes, adding chopped almonds or walnuts will enhance the texture and flavor of the cake.