Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp salt; 2 cups fresh raspberries; 1/2 cup sugar; 1 tbsp lemon juice; 1/4 cup water

Highlighted under: Golden Ideas

I absolutely love baking almond cake, especially when it’s paired with a homemade raspberry sauce. The combination of the nutty flavor from the almonds with the sweet-tartness of the raspberries creates a delightful treat. Baking this cake is a sensory experience, as the aroma fills my kitchen and brings back memories of family gatherings. The moist texture and rich taste never fail to impress my guests, making it a favorite dessert for any occasion.

Created by

Adriana Whitaker

Last updated on 2026-01-08T14:21:36.113Z

Baking this almond cake has become a cherished tradition in my home. The first time I made it, I used a recipe from my grandmother, who always emphasized the importance of high-quality almonds. It was key to achieving that rich, nutty flavor. Each bite reminds me of her kitchen filled with warmth and love.

The raspberry sauce is equally important, as it adds a beautiful color and a touch of acidity that perfectly balances the sweetness of the cake. I remember experimenting with the sauce until I found the right balance, and now it’s a staple on our dessert table!

        Why You'll Love This Recipe
        Delicious nutty flavor from almond cake
Bright, tangy raspberry sauce elevates each bite
Perfect for special occasions or a delightful treat

      

Understanding the Ingredients

The almond flour in this recipe is crucial for providing that distinctive nutty flavor and moist texture that almond cakes are known for. When using almond flour, it's important to note that it can absorb moisture differently than all-purpose flour. This is why incorporating both types in the recipe's proportion is beneficial, ensuring a balanced structure. If you don’t have almond flour, you can substitute it with finely ground blanched almonds, though this may yield a slightly different texture.

The sugar not only sweetens the cake but also aids in achieving a light and fluffy crumb. When creaming butter and sugar, you want to beat them together until the mixture appears pale and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the batter, enhancing the cake’s rise. For a less sweet cake, feel free to reduce the sugar by up to a quarter without significantly affecting the texture.

Tips for Baking Success

When baking the almond cake, ensure your oven is preheated to the correct temperature of 350°F (175°C). An oven thermometer can be a useful tool to check for accuracy since oven temperatures can vary. Keep an eye on the cake, and perform the toothpick test starting at 25 minutes, checking every 2-3 minutes until it comes out clean; this will prevent overbaking and dryness.

If you find that your cake has risen unevenly or has domed in the center, it’s likely due to the oven's hot spots. To remedy this, try rotating the cake pan halfway through the baking time. If you’re making several cakes at once, it’s a good idea to bake them one at a time or ensure there’s enough space between them for air circulation.

Ingredients

For the Almond Cake

1 cup almond flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt

For the Raspberry Sauce

2 cups fresh raspberries
1/2 cup sugar
1 tbsp lemon juice
1/4 cup water

Instructions

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Slowly add this mixture to the wet ingredients and mix until just combined.

Bake the Cake

Pour the batter into a greased and floured cake pan, then bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Make the Raspberry Sauce

In a saucepan, combine the raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring gently, until the raspberries break down and the sauce thickens, about 10 minutes. Strain if desired to remove seeds.

Serve the Cake

Once the cake has cooled, slice it and serve with a drizzle of raspberry sauce over the top. Enjoy your delicious almond cake with raspberry sauce!

Pro Tips

For an extra touch, garnish the cake with fresh raspberries and a dusting of powdered sugar before serving.

Storage and Make-Ahead Tips

This almond cake is incredibly versatile when it comes to storage. If you plan to enjoy it over a few days, store it covered at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and store it in the freezer for up to three months. Thaw it overnight in the refrigerator before serving to preserve its moisture.

You can prepare the raspberry sauce ahead of time as well. It can be refrigerated in an airtight container for up to a week. If you prefer a smoother sauce, blending the cooked mixture after it thickens can yield an elegant presentation, perfect for drizzling over slices of cake just before serving.

Serving Suggestions

When serving your almond cake, consider pairing it with fresh whipped cream or a scoop of vanilla ice cream for an added indulgence. The cool creaminess complements the warmth of the cake and the tartness of the raspberry sauce beautifully, creating a delightful contrast in textures and flavors.

For a special touch, garnish each slice with a few fresh raspberries and a sprinkle of powdered sugar. This not only enhances the presentation but also adds an extra burst of flavor. If you're feeling adventurous, try adding a hint of almond extract to the raspberry sauce for an elevated flavor profile that ties the dessert together brilliantly.

Questions About Recipes

→ Can I use almond extract instead of vanilla?

Yes, you can use almond extract for a more pronounced almond flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate if you have leftovers.

→ Can I make the sauce ahead of time?

Absolutely! The raspberry sauce can be made a day in advance and stored in the refrigerator.

→ Is there a gluten-free version of this cake?

Yes, you can replace the all-purpose flour with a gluten-free flour blend to make it gluten-free.