This Raspberry Almond Cream Cake is a delightful dessert that combines the rich nuttiness of toasted almonds, the sweet-tart flavor of fresh raspberries, and the luxurious smoothness of whipped cream and custard filling. With its elegant presentation and balanced layers, it’s perfect for special occasions or an indulgent treat.

Why You’ll Love This Recipe

This cake strikes the perfect harmony between texture and flavor. The moist cake layers infused with almond essence, creamy custard filling, whipped topping, and vibrant raspberries offer a balanced sweetness and freshness. It’s not only visually stunning but also incredibly delicious—sure to impress guests at any gathering.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake flour
Granulated sugar
Baking powder
Salt
Eggs
Unsalted butter
Whole milk
Almond extract
Heavy cream
Mascarpone or cream cheese
Powdered sugar
Fresh raspberries
Sliced almonds (toasted)
Mint leaves (optional, for garnish)

directions

Prepare the cake layers: Preheat oven to 350°F (175°C). Grease and flour two round cake pans. In a bowl, whisk cake flour, baking powder, and salt.
Mix wet ingredients: Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in almond extract. Alternate adding dry ingredients and milk to the batter until smooth.
Bake: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Make the cream filling: Beat mascarpone or cream cheese with powdered sugar until smooth. Whip the heavy cream separately until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
Assemble the cake: Place one cake layer on a serving plate. Spread half of the cream filling over it, top with a layer of fresh raspberries. Add the second cake layer and repeat with remaining cream.
Decorate: Press toasted almonds along the sides of the cake. Arrange more raspberries and mint leaves on top. Chill for at least 1 hour before serving.

Servings and timing

Servings: 10–12 slices
Prep time: 30 minutes
Cook time: 30 minutes
Chill time: 1 hour
Total time: 2 hours

Variations

Berry Blend: Substitute or add strawberries, blueberries, or blackberries for a mixed berry topping.
Chocolate Twist: Add a layer of chocolate ganache between the cake layers or drizzle on top.
Lemon Almond Cake: Add lemon zest and a touch of lemon juice to the cream for a bright citrus contrast.
Gluten-Free Version: Use a gluten-free cake flour blend to make this dessert accessible for gluten-sensitive individuals.
Vegan Option: Substitute eggs, cream, and butter with plant-based alternatives like almond milk, vegan butter, and coconut whipped cream.

storage/reheating

This cake should be stored in the refrigerator in an airtight container or covered with plastic wrap. It will stay fresh for up to 3 days. For longer storage, freeze slices individually wrapped in cling film and foil for up to one month. Allow frozen slices to thaw overnight in the refrigerator before serving. Reheating is not recommended for cream-based cakes; serve chilled or at room temperature.

FAQs

What type of almonds should I use for this cake?

Sliced almonds, lightly toasted, work best for this recipe. They add texture and a nutty flavor that complements the raspberries and cream.

Can I use frozen raspberries?

Yes, but fresh raspberries are preferred for garnish as they hold their shape better. If using frozen, thaw and drain them well before layering to avoid excess moisture.

Can this cake be made in advance?

Yes, you can bake the cake layers a day ahead and refrigerate or freeze them. Assemble the cake on the day of serving for best results.

What can I substitute for mascarpone?

Cream cheese or a mix of cream cheese and whipped cream makes a suitable alternative to mascarpone.

Is almond extract necessary?

Almond extract enhances the nutty profile of the cake. If unavailable, vanilla extract can be used, though the flavor will differ.

Can I make this cake without nuts?

Yes, simply omit the almond extract and the toasted almonds. You may replace them with another texture element like white chocolate shavings.

How do I toast almonds?

Spread sliced almonds on a baking sheet and bake at 350°F (175°C) for 5–8 minutes until golden. Stir occasionally to avoid burning.

Can I use a different frosting?

Absolutely. A vanilla buttercream or white chocolate ganache can replace the cream filling for a richer dessert.

What size pans should I use?

This recipe is ideal for two 8-inch or 9-inch round cake pans.

How do I keep the raspberries from bleeding into the cream?

Pat the raspberries dry before layering and avoid pressing them too hard into the cream. Adding them just before serving can also help maintain a clean presentation.

Conclusion

The Raspberry Almond Cream Cake is an elegant dessert that balances fresh fruit, creamy filling, and a light, nutty cake. Whether for a holiday celebration, birthday, or simply to indulge, this cake delivers on both flavor and visual appeal. With its versatile components and make-ahead options, it’s a recipe that’s sure to become a favorite in your dessert repertoire.

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SEO Description:
This Raspberry Almond Cream Cake features soft almond-flavored layers filled with sweet raspberry jam and topped with a fluffy almond cream frosting—perfect for spring celebrations and birthdays.

Author: Emma Harper
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
Cream butter and sugar until light and fluffy. Add eggs one at a time, then almond extract.
Mix flour, baking powder, and salt. Alternate adding dry mix and milk into wet ingredients.
Divide batter between pans and bake for 30–35 minutes. Cool completely.
For frosting, beat cream cheese, butter, powdered sugar, and almond extract until fluffy.

Spread jam between layers, frost with almond cream, and decorate as desired.

Notes

Chill cake for easier slicing. Decorate with sliced almonds or fresh raspberries.

Raspberry Almond Cream Cake