When it comes to treats that feel equal parts indulgent and comforting, Raspberry Almond Cake with Almond Glaze sits right at the top of the list. Imagine tender, buttery cake studded with juicy raspberries, finished with a blanket of fragrant almond glaze and a scattering of crunchy sliced almonds—it’s a showstopper that’s just as perfect for an afternoon coffee as it is for celebrations. This is the kind of dessert that invites smiles and second slices, and you’ll soon see why it’s a beloved favorite in my own kitchen!
Ingredients You’ll Need
The magic of Raspberry Almond Cake with Almond Glaze is that each ingredient plays an essential part in the finished cake—no extras or fill-ins here! Think of every one as a building block for flavor, texture, and that classic bakery-worthy look.
- Unsalted Butter: Softened butter creates that ultra-tender crumb and rich flavor. Let it sit out so it’s creamy, not oily.
- Granulated Sugar: Sweetens every bite while also helping the cake to brown beautifully.
- Large Eggs: Eggs bind the batter and contribute to a moist, airy crumb.
- Vanilla Extract: Adds an underlying warmth that plays perfectly with the almond notes.
- Almond Extract: Gives both the cake and glaze their signature irresistible aroma.
- All-Purpose Flour: The base of the cake—be sure to measure it carefully for fluffy perfection.
- Baking Powder: Ensures lift and a soft, light texture.
- Salt: Balances the sweetness and brightens all the flavors.
- Milk: Adds just enough moisture for a tender, even crumb.
- Fresh or Frozen Raspberries: Bursts of tangy, juicy freshness—don’t thaw if using frozen, so they keep their shape.
- Sliced Almonds: Toast up beautifully on top for crunch and extra almond flavor.
- Powdered Sugar (for glaze): The foundation of that shiny, sweet finish.
- Milk (for glaze): Adjusts the consistency so your glaze drizzles like a dream.
- Almond Extract (for glaze): Turns the glaze from simple to spectacular!
How to Make Raspberry Almond Cake with Almond Glaze
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Give your 8-inch round or square cake pan a good coat of butter or nonstick spray, dust lightly with flour, and tap out any excess. This step makes sure your Raspberry Almond Cake with Almond Glaze releases effortlessly and keeps its beautiful shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until it turns pale and fluffy. This process infuses air, leading to a lighter, tender cake—so take a few minutes here for the best results!
Step 3: Add Eggs and Extracts
Add the eggs one at a time, beating well after each. Stir in both the vanilla and almond extracts. Now your batter smells incredible and layers of flavor are building!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is well-dispersed and you don’t get salty or baking powder “pockets.”
Step 5: Alternate Dry Ingredients and Milk
Gradually add your flour mixture to the wet ingredients, alternating with the milk, and starting and ending with the dry ingredients. Go gently—this helps keep the cake delicate and avoids overmixing.
Step 6: Add Raspberries
If using frozen raspberries, toss them with a little flour first (this helps prevent them sinking to the bottom). Gently fold the berries into your batter. Try not to break them up too much—pockets of whole, tart raspberries are the best part!
Step 7: Top with Almonds and Bake
Spoon the batter into your prepared pan and smooth out the top. Scatter sliced almonds evenly over the surface; as the cake bakes, they’ll toast up to golden perfection. Bake for 35 to 40 minutes, or until a toothpick emerges clean from the center.
Step 8: Cooling and Glazing
Allow the cake to cool in its pan for about 10 minutes, then gently turn it out onto a wire rack to finish cooling. Mix together the powdered sugar, milk, and almond extract until it’s smooth and glossy. Drizzle over your cooled cake for that classic Raspberry Almond Cake with Almond Glaze finish—it’s what everyone will rave about!
How to Serve Raspberry Almond Cake with Almond Glaze
Garnishes
A simple dusting of powdered sugar over the glaze is lovely, or add extra fresh raspberries and a few more sliced almonds for color and crunch. Sprigs of mint or a hint of lemon zest add a fresh finish without overwhelming the cake’s almond fragrance.
Side Dishes
Pair slices of Raspberry Almond Cake with Almond Glaze with a dollop of softly whipped cream or a scoop of vanilla ice cream for extra indulgence. A side of mixed fresh berries makes for a refreshing complement, and a cup of coffee or a pot of black tea is the ultimate finishing touch.
Creative Ways to Present
For special occasions, try baking the cake in mini bundt pans for single-serve elegance, or serve on a vintage cake stand topped with edible flowers. Garnish with strips of candied orange peel or a swirl of berry coulis to make the Raspberry Almond Cake with Almond Glaze feel extra festive and unforgettable!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Raspberry Almond Cake with Almond Glaze with plastic wrap or keep in an airtight container at room temperature for up to two days. If your kitchen runs warm or you want to stretch freshness, refrigerate and enjoy for up to five days—the flavors may even intensify as it sits!
Freezing
For longer storage, you can freeze the cake (without glaze) by wrapping tightly in plastic wrap and then foil. Thaw overnight in the fridge, bring to room temperature, and then drizzle on the glaze just before serving—it tastes as fresh as ever.
Reheating
If you love your cake a bit warm, simply pop a slice in the microwave for about 10–15 seconds. The glaze will be slightly gooey and the raspberries taste even juicier. It makes an amazing breakfast treat, too!
FAQs
Can I use other berries instead of raspberries?
Absolutely! While raspberries are classic, blackberries or blueberries are equally delicious in this cake. Just be sure to keep the measurements the same, and like with frozen raspberries, don’t thaw frozen berries before folding in.
Is there a dairy-free version?
You can swap the butter for a good plant-based substitute and use non-dairy milk in both the cake and glaze. The flavor will change slightly, but you’ll still get a delightful, moist Raspberry Almond Cake with Almond Glaze.
What’s the best way to keep the raspberries from sinking?
Tossing berries lightly in flour before adding to the batter helps, especially with frozen berries. Gently folding them in last and not over-mixing is key for even berry distribution and a pretty cross-section.
How thick should the glaze be?
The ideal almond glaze should be thick enough to set but thin enough to drizzle easily. Start with one tablespoon of milk and add more a few drops at a time until you reach your preferred consistency.
Can I make Raspberry Almond Cake with Almond Glaze ahead of time?
This cake is fantastic when made a day in advance. Just wait to glaze until close to serving to keep it glossy and fresh. Stored properly, your cake will be a hit even after a day or two.
Final Thoughts
If you’re looking for a dessert that’s both stunning and incredibly satisfying, Raspberry Almond Cake with Almond Glaze truly fits the bill. It’s one of those bakes that feels special, but is easy enough for any day of the week. Trust me—once you taste it, you’ll find yourself coming back to this recipe again and again!
Print
Raspberry Almond Cake with Almond Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Raspberry Almond Cake with an irresistible Almond Glaze. A perfect balance of sweet raspberries and nutty almonds in a moist, tender cake.
Ingredients
Cake:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
- 1/3 cup sliced almonds
Almond Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour an 8-inch round or square cake pan.
- Mix butter and sugar: Cream softened butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture along with milk.
- Add raspberries: Gently fold in raspberries, then pour batter into pan and top with sliced almonds.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean. Cool in pan before transferring to a wire rack.
- Make glaze: Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cake before serving.
Notes
- If using frozen raspberries, lightly coat them in flour before folding into the batter to prevent sinking.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
