Soft Almond Raspberry Cake (Printable)

Tender almond-infused cake with juicy raspberries, perfect for afternoon tea or light dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (120 g) all-purpose flour
02 - 1 cup (100 g) almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup (115 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 teaspoon almond extract

→ Add-ins

11 - 1 1/4 cups (150 g) fresh raspberries
12 - 2 tablespoons sliced almonds
13 - 1 tablespoon powdered sugar

# Directions:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
05 - Add half the dry ingredients to the wet mixture, mixing gently. Pour in milk, then add remaining dry ingredients. Mix until just combined.
06 - Gently fold in 1 cup of raspberries. Reserve remaining berries for topping.
07 - Spread batter evenly in prepared pan. Scatter remaining raspberries and sliced almonds over the top.
08 - Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and top is golden.
09 - Cool in pan for 10 minutes, then transfer to wire rack. Cool completely before dusting with powdered sugar.

# Cooking Tips:

01 -
  • The almond flour keeps it incredibly moist for days, unlike regular cakes that dry out
  • It looks impressive but comes together in under an hour with minimal fuss
02 -
  • Overmixing once the flour is added makes the cake tough, so stop as soon as everything is combined
  • Frozen raspberries work fine but add an extra 2 minutes to the baking time
03 -
  • Let all your ingredients come to room temperature before starting, especially the butter and eggs
  • Tap the pan gently on the counter before baking to release any large air bubbles

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