Raspberry Almond Cake with Buttercream Recipe

If you’re looking for a show-stopping dessert that’s fresh, nutty, and positively bursting with flavor, I’ve got the perfect treat for you — my Raspberry Almond Cake with Buttercream Recipe. This cake has everything: moist white almond layers, a tangy raspberry filling, and the silkiest Swiss meringue buttercream that will make you swoon. When I first tried this combo, I couldn’t believe how beautifully the raspberry and almond flavors paired together, and my family hasn’t stopped asking for it since. Stick around and I’ll walk you through everything you need to know to make this fan-freaking-tastic cake yourself!

this Recipe

Ingredients You’ll Need

Let’s talk ingredients — each one plays a key role in creating the moist texture, fresh raspberry burst, and dreamy buttercream frosting you’ll love. I’ve included some tips below to help you pick the best versions for your cake.

• Cake Flour: This makes the cake incredibly tender and delicate — don’t substitute with all-purpose flour for the best texture.
• Baking Powder: Ensures the cake rises nicely, giving you fluffy layers.
• Granulated Sugar: For sweetness and moistness; sometimes I briefly pulse it in a grinder to make it a bit finer.
• Unsalted Butter: Room temperature butter cream-whipped with sugar creates the perfect cake crumb and frosting base.
• Vegetable Oil: Keeps the cake moist longer — a little secret for staying fresh!
• Egg Whites: Using only whites keeps the cake light without sacrificing flavor.
• Sour Cream: Adds moisture and subtle tang, improving crumb and flavor.
• Vanilla and Almond Extracts: The almond extract is the star here, but the vanilla balances and rounds out the flavor.
• Milk (or Buttermilk): Brings moisture and tenderness to the cake layers.
• Frozen Raspberries: For the filling, frozen works best year-round and cooks down to a lovely spread.
• Lemon Juice: Brightens the raspberry filling and cuts through sweetness beautifully.
• Cornstarch: Thickens the raspberry filling so it’s perfect between layers without leaking.
• Powdered Sugar and Pasteurized Liquid Egg Whites: The base for the shortcut Swiss meringue buttercream frosting — creating that gorgeously fluffy texture.
• Slivered Almonds and Fresh Raspberries: Fresh toppings add texture and visual wow-factor to your finished cake.

Variations

I love that this Raspberry Almond Cake with Buttercream Recipe is a bit like a blank canvas — you can make it your own in so many ways! Whether you want to switch up the filling or try a nut-free version, here are some ideas that have worked well for me.

• Berry Swap: I once replaced raspberries with fresh strawberries for a sweeter, less tart cake, and it was a hit with kids.
• Gluten-Free Version: Use a gluten-free baking flour blend instead of cake flour—just watch the texture and add a bit more liquid if needed.
• Vegan Adaptation: Try egg replacers for the egg whites and a plant-based butter, and swap sour cream for coconut yogurt; I’ve done this successfully but the crumb is a little denser.
• Lemon Almond Twist: Adding lemon zest to the cake batter amps up the fresh flavor, making it super bright and spring-ready.

How to Make Raspberry Almond Cake with Buttercream Recipe

Step 1: Whip Up Your White Almond Cake Batter

First things first, preheat your oven to 350°F (177°C) and prep your cake pans — spray them and line the bottoms with parchment circles for a smooth release. I always whisk my dry ingredients together (cake flour, baking powder, salt) beforehand — saves mixing headaches later.

Now, in your mixer, cream the butter, granulated sugar, and vegetable oil until it’s pale and fluffy — this step really determines your cake’s texture, so don’t rush it!

Slowly add those egg whites, one at a time — I like to mix on low speed to avoid over-beating and curdling. Mix in sour cream and extracts, then alternate adding dry ingredients and milk. Scrape the bowl often! Mix enough to combine, but don’t overdo it or the cake can get tough.

Divide the batter evenly among your pans and slide them into the oven for 26-30 minutes. Look for that bouncy touch test or clean toothpick to know they’re done.

Step 2: Make the Shortcut Swiss Meringue Buttercream

This frosting is magic — it’s lighter and less sweet than your average buttercream, which pairs perfectly with the fruity filling. Whip the pasteurized liquid egg whites, powdered sugar, and salt until thick and opaque, about 5 minutes. Then, with the mixer on low, add the softened butter chunks piece by piece. Don’t worry if it looks a little curdled at first — keep whipping, scraping the bowl as needed, until silky and smooth.

Add your vanilla and almond extracts, then whip at high speed for 10-20 minutes until fluffy and light. Switching to the paddle attachment at the end helps knock out air bubbles for a smooth finish.

Step 3: Prepare the Raspberry Filling

In a saucepan over medium-low heat, combine frozen raspberries, sugar, and lemon juice. Cook gently for about 10 minutes until the berries break down and start bubbling. Stir cornstarch with water to make a slurry, then stir it into the raspberry mix off heat to thicken. Push the filling through a fine mesh sieve to get rid of seeds — this step really elevates the texture. Chill it for at least an hour before using.

Step 4: Assemble Your Raspberry Almond Cake with Buttercream

Once your cake layers are completely cool, level the tops with a serrated knife so everything stacks evenly — this makes a big difference in the final look and stability.

Start by placing one cake layer on your cake board or plate. Spread a thin layer of buttercream on top, pipe a border around the edges (this little dam keeps your raspberry filling from seeping out!), then spoon half of the raspberry filling inside and smooth it out.

Repeat with the second layer. Place the third layer on top but flip it bottom-side up — the top is usually domed, and flipping creates a flatter top for frosting.

Slather on a crumb coat of buttercream all around, then use a cake scraper to smooth it out as much as possible. Chill for 20 minutes — this step is key for a clean final frosting.

Apply your final thick layer of buttercream, smooth again with the scraper. I love leaving a rustic “naked” look on top instead of frosting it 100% perfectly; it’s charming and easier!

Finally, decorate with fresh raspberries and slivered almonds for that extra-special touch.

How to Serve Raspberry Almond Cake with Buttercream Recipe

Garnishes

I adore garnishing this cake with fresh raspberries because they add a juicy pop and natural sweetness that balances the buttercream. The slivered almonds sprinkled on top give a lovely crunch and highlight the almond flavor. For a little sparkle, I sometimes dust with a bit of powdered sugar or add edible rose petals for special occasions — it’s simple but so stunning.

Side Dishes

I often serve this cake alongside a cup of freshly brewed coffee or a light, fruity tea to complement the flavors. A simple bowl of vanilla ice cream or a dollop of whipped cream on the side is always a crowd-pleaser, especially in warmer months.

Creative Ways to Present

For birthdays, I like piping little rosettes of buttercream around the edges and creating a raspberry “nest” on top. For a more elegant event, stacking mini versions of this cake on a tiered stand decorated with fresh flowers makes a stunning statement. I’ve even used edible gold leaf on the almonds for a high-glam twist once — my guests were blown away!

Make Ahead and Storage

Storing Leftovers

I typically keep this Raspberry Almond Cake in an airtight container in the fridge if I’m storing longer than a day. Cover any exposed cake with plastic wrap to prevent drying — it stays moist and fresh for up to 3 days. Just bring it back to room temperature before serving to revive that perfect crumb and flavor.

Freezing

Freezing works well if you want to prep ahead. I usually freeze individual cake layers wrapped tightly in plastic wrap and then foil. Let them thaw in the fridge overnight before assembling to keep everything fresh. The buttercream can also be made in advance and frozen in an airtight container — thaw and re-whip before frosting.

Reheating

If you have leftover slices, bring them to room temp before eating — usually just 30-60 minutes out of the fridge. This brings out the full flavor and softens the frosting. I don’t recommend microwaving since it can melt the buttercream and change the texture.

FAQs

Final Thoughts

I absolutely love how this Raspberry Almond Cake with Buttercream Recipe turns out every time — it’s elegant enough for celebrations but easy enough to make on a lazy weekend when you just want to bake something special. I remember the first time I served this to friends and the compliments just kept coming, making all the effort totally worth it. Trust me, once you get the hang of making the cake and that dreamy buttercream, you’ll want to bake it again and again. So go ahead, give it a try and watch as your family and friends fall in love bite by bite!

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