Almond Raspberry Swirl Cake Recipe

If you’re looking for a cake that’s bursting with flavor and looks as stunning as it tastes, you’ve just hit gold with this Almond Raspberry Swirl Cake Recipe. It’s the perfect balance between nutty almond richness and the fresh, fruity punch of raspberry jam woven beautifully throughout the cake layers. Trust me, once you try this, it’ll be your go-to showstopper for gatherings or a cozy weekend treat. Stick with me, and I’ll walk you through every step so you nail this delightful dessert with no stress.

this Recipe

Ingredients You’ll Need

The magic of this Almond Raspberry Swirl Cake Recipe is all about balance—the creamy tang of cream cheese, the sweet brightness of raspberry jam, and that subtle almond aroma. Each ingredient plays a role, so I recommend getting good quality basics, especially for the raspberry jam and almond extract, which really shine here.

• Cream Cheese: Softened, it adds moisture and richness for a tender crumb that’s oh-so-delicious.
• Unsalted Butter: Softened butter means easier mixing and better texture; salted butter will throw off the balance.
• Sugar: Use granulated for the cake; it helps the structure and sweetness.
• Eggs: Room temperature eggs blend better for a uniform batter. I like to let mine sit on the counter or pop them in warm water to speed this up.
• Cake Flour: It yields a lighter, softer cake. Don’t worry if you only have all-purpose flour—I’ll share a handy substitution trick later.
• Baking Powder & Baking Soda: Both leavening agents work together for a good rise and crumb softness.
• Salt: Enhances the overall flavor.
• Buttermilk: Adds tang and moisture. Don’t have it? No problem—I have a quick fix you can use.
• Vegetable Oil: Keeps the cake moist; canola oil works perfectly here.
• Almond Extract: This is the star nuance—choose pure almond extract for the most authentic flavor.
• Seedless Raspberry Jam: For that beautiful swirl and berry flavor punch in the cake.
• Raspberry Extract or Jell-O Powder (Optional): To boost that raspberry flavor—this tip comes from my kitchen experiments!
• Heavy Cream: To whip up the sweetened whipped cream filling that adds fluffy contrast.
• Confectioners’ Sugar: Both for the whipped cream and the luscious cream cheese frosting.
• Vanilla Extract: Brings all the flavors together harmoniously.

Variations

I absolutely love how customizable this Almond Raspberry Swirl Cake Recipe is. Sometimes I switch up the filling or try different berries, depending on the season or mood. You can totally make it your own—play around with flavors and textures!

• Blueberry Swirl: I swapped out raspberry jam for blueberry and added a splash of lemon zest—so refreshing and just as beautiful.
• Almond Flour substitution: For a gluten-free twist, try replacing part of the cake flour with almond flour; it adds extra nutty flavor but changes texture a bit, so test it out first.
• Nut-free Alternative: Skip the almond extract and use vanilla instead, plus add a vanilla bean paste for that extra pop of flavor if allergies are a concern.
• Vegan Version: I’ve experimented with plant-based cream cheese and egg replacers—delicious, but requires careful mixing to keep the swirl texture intact.

How to Make Almond Raspberry Swirl Cake Recipe

Step 1: Prep Your Pans and Ingredients

First things first, preheat your oven to 325°F. Grease and flour three 8-inch cake pans, and for an easy release, I always add parchment circles to the bottom. Gather all your ingredients at room temperature—this step really helps with consistent mixing and texture. Trust me, it makes a difference.

Step 2: Mix Dry Ingredients

Whisk together your cake flour, baking powder, baking soda, and salt in a medium bowl. Give it a solid 30 seconds to blend everything—this ensures your cake rises evenly without any salty or powdery pockets hiding in the batter.

Step 3: Combine Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, and almond extract. This trio keeps the cake moist and infuses it with that lovely almond aroma. Nothing fancy, just a quick stir and then set aside while you move on.

Step 4: Cream the Butter, Cream Cheese, and Sugar

Using your mixer, beat the softened butter and cream cheese on medium speed until smooth and fluffy—this step took me a bit to perfect, but don’t rush it. Gradually add the sugar and continue mixing for 2-3 minutes until the batter is light and creamy. This aerates the mixture for a tender cake.

Step 5: Add Eggs One at a Time

Now, add the eggs one by one, mixing after each addition until the yolk color disappears. If you skip this, the batter can look streaky, and you’ll get uneven texture. I used to add them all at once (don’t do this!), but I learned adding them slowly gives you a smooth, perfectly blended batter.

Step 6: Alternate Adding Dry and Wet Mixtures

Switch your mixer to low, then add the dry mixture and wet mixture alternately, starting and ending with the dry. This usually means three additions of dry and two of wet. Stir just until blended—overmixing develops gluten and can make the cake dense, so grab your spatula and scrape down the bowl as needed.

Step 7: Create the Raspberry Swirl Batter

Carefully remove 1 cup of the plain cake batter and stir it together with ⅓ cup seedless raspberry jam and either ½ teaspoon raspberry extract or 1 teaspoon Raspberry Jell-O powder for a stronger flavor. I also added a little red and pink food coloring to make the swirl pop visually—it’s such a fun touch and really impresses guests.

Step 8: Layer and Swirl the Batter in the Pans

Divide your plain batter evenly into the three pans, about one cup each. Then, spoon in the raspberry batter on top. Next, add the remaining plain batter and any leftover raspberry batter so each pan gets equal amounts. Tap the pans gently on your counter to level things out, then use a knife to swirl the raspberry batter a few times for that signature marbled effect.

Step 9: Baking Time

Bake the cakes at 325°F for 28-30 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs, you’re golden. Let the cakes cool about 5-10 minutes in the pans, then turn them out onto wire racks to cool completely before assembling.

Step 10: Prepare Sweetened Whipped Cream Filling

Pop your mixing bowl and whisk attachment into the freezer for 10 minutes—this little trick helps the cream whip faster and fluffier. Then whip your heavy cream with confectioners’ sugar and vanilla on low, gradually upping to medium-high speed. Stop when soft peaks form; watch closely so you don’t overbeat and end up with butter!

Step 11: Make the Cream Cheese Frosting

Beat softened butter until smooth, then add cold cream cheese chunks, beating slowly until just combined. Add vanilla, salt, and sifted powdered sugar gradually, mixing on low to avoid a powdered sugar cloud. Finally, crank the speed to beat the frosting until fluffy—it’s a balance though: don’t overdo it or it becomes too soft. If that happens, chill it briefly.

Step 12: Assemble the Cake

Start with one cake layer on your plate or stand. Pipe a small cream cheese frosting dam around the edge to keep filling inside, then spread a thin layer of raspberry jam. Top that with whipped cream filling. Repeat with the second layer, then the third. After stacking, crumb-coat the whole cake with a thin layer of frosting. This step traps crumbs and makes your final coat look smooth and clean.

Pop the cake in the freezer for 10-15 minutes to firm up the frosting, then finish with a final smooth or textured coat. To make it extra special, I like piping a big shell border with a large star tip and topping with fresh raspberries. It’s so festive and tastes as good as it looks!

How to Serve Almond Raspberry Swirl Cake Recipe

Garnishes

I love topping this cake with fresh raspberries because they echo the jam’s flavor and add a burst of freshness and color. A light dusting of powdered sugar or a few edible flowers can also elevate its look if you want to make it really special.

Side Dishes

Pair a slice with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to keep things light. A cup of soft herbal tea or a fruity white wine works beautifully alongside this subtly nutty, fruity cake.

Creative Ways to Present

For birthdays or celebrations, I’ve layered the cake on a vintage cake stand with fresh flowers around the base for a rustic-chic vibe. Another time, I tried piping tiny rosettes of cream cheese frosting and scattering freeze-dried raspberries on top—courtesy of a kitchen experiment, but it made it extra festive and flavorful!

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped in plastic wrap or an airtight container in the refrigerator—this keeps it fresh for up to 4 days. Because of the cream cheese frosting, refrigeration is essential, but the cake remains moist and delicious.

Freezing

Freezing slices individually wrapped in plastic wrap and then placed in a freezer bag works great. When you’re ready, just thaw overnight in the fridge. I’ve found the swirl and texture hold their charm well after freezing.

Reheating

The cake is best enjoyed chilled, but if you prefer it a bit warmer, let it sit out for 30 minutes at room temperature before eating rather than microwaving. This keeps the frosting’s texture intact without melting it too much.

FAQs

Final Thoughts

I can’t tell you how many times this Almond Raspberry Swirl Cake Recipe has become the star of my kitchen. The balance of almond and raspberry, combined with the creamy frosting, is such a crowd-pleaser! It’s elegant yet approachable, perfect for both weekday treats and celebrations. If you want a cake that’s as fun to bake as it is delicious to eat, give this recipe a try—you’ll enjoy every swirling bite as much as I do!

Print