Almond Cake with Raspberry Sauce

Name: Almond Cake with Raspberry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 3 large eggs; 1 teaspoon almond extract; 1/4 cup milk; 2 cups fresh raspberries; 1/4 cup sugar; 2 tablespoons lemon juice; 1 teaspoon cornstarch (optional, for thickening)

Highlighted under: Cozy Recipes

I absolutely love making this Almond Cake with Raspberry Sauce. It’s such a delightful treat that’s perfect for any occasion. The moist almond-flavored cake pairs beautifully with the tartness of the raspberry sauce, creating a wonderful balance of sweetness and tang. Each bite is a burst of flavor that keeps people coming back for more. I've found that the key to a successful almond cake is in the quality of the almond extract and the careful folding of the egg whites, which ensures a light and airy texture.

Created by

Juniper Hale

Last updated on 2026-01-08T11:45:43.721Z

Making this almond cake is not just baking; it's about creating a delightful experience. I've experimented with different flours and proportions, but this recipe consistently gives me the best results. The almond flour contributes to the moist texture, while the raspberry sauce adds a delightful touch of brightness. My favorite tip is to let the cake cool completely before adding the sauce, allowing the flavors to develop beautifully.

The first time I paired almond and raspberry was pure serendipity! I had leftover raspberries and decided to blend them into a sauce. It felt like a revelation—the tartness of the raspberries perfectly complements the nutty, subtly sweet notes of the cake. It’s a combination that keeps my friends asking for more!

        Why You Will Love This Recipe
        A nutty, aromatic almond flavor that captivates your senses
The fresh, tangy raspberry sauce brings brightness to each bite
An elegant dessert that's easy to prepare for gatherings

      

Understanding Ingredients

The quality of your almond flour plays a vital role in this cake. Opt for finely ground almond flour for a smoother texture, as coarser varieties can lead to a denser cake. Additionally, ensure your almond extract is pure for the most authentic flavor; synthetic extracts often lack the complexity that enhances the cake's overall profile. When measuring the flour, it’s important to avoid packing it down in the cup to prevent excess, which could affect the cake's lightness.

When selecting raspberries for the sauce, make sure to choose ripe, fragrant berries. They should be deeply colored and plump; overripe or mushy raspberries can lead to a soupy sauce. If you can’t find fresh raspberries, frozen can work in a pinch; just remember to thaw and drain them to avoid excess moisture in your sauce. The balance of sweetness from the sugar against the tartness of the berries is what makes this sauce so delightful.

Baking Tips for Success

Be sure to properly grease your cake pan to prevent sticking. I recommend using butter or a non-stick spray for best results. For added insurance, line the bottom of the pan with parchment paper, which makes for easier release and a smoother appearance. Baking times may vary slightly based on your oven’s calibration; keep an eye on the cake during the last few minutes and use the toothpick test. A clean stick means it’s ready, but if it comes out wet, give it a few more minutes.

Letting the cake cool completely ensures easier slicing and prevents the raspberry sauce from melting into it. If you wish to serve the cake later, consider wrapping it in plastic wrap or storing it in an airtight container; it can stay fresh at room temperature for 2-3 days. To extend its shelf life, refrigerate it for up to a week, but be aware that refrigeration can affect the texture slightly. Cake freezes well too; wrap it tightly and it can last for up to three months.

Ingredients

For the Almond Cake

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

For the Raspberry Sauce

2 cups fresh raspberries
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon cornstarch (optional, for thickening)

Mix all the ingredients before starting on the preparation of the cake.

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.

Combine Dry Ingredients

In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until well combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely.

Make the Raspberry Sauce

While the cake cools, place the raspberries in a saucepan with sugar and lemon juice over medium heat. Cook for about 10 minutes until the raspberries break down. If you prefer a thicker sauce, mix cornstarch with a little water and add to the mixture, cooking for an additional 2 minutes.

Serve

Once the cake has cooled, slice it and serve with the raspberry sauce drizzled over the top.

Enjoy this delightful and refreshing dessert!

Pro Tips

For an extra pop of flavor, try adding a splash of vanilla extract to the raspberry sauce.

Serving Suggestions

This Almond Cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for elevated indulgence. You might also consider garnishing with fresh mint leaves or extra raspberries for a pop of color. For a textural contrast, adding a handful of sliced almonds on top of the frosted cake can add a nice crunch and a visual appeal. Served warm, this dessert can make a comforting end to any meal.

To enjoy a playful variation, try swapping out the raspberry sauce with other berry sauces; blueberries or strawberries make excellent substitutes and can bring unique flavor notes. For a more sophisticated twist, a drizzle of dark chocolate ganache could complement the flavors beautifully, offering a contrasting richness to the cake.

Troubleshooting Common Issues

If your cake turns out dense, it may be due to overmixing after adding the dry ingredients. Gentle folding is key, especially when integrating whipped egg whites; this is crucial for achieving the desired lightness in the cake. Another common issue is uneven baking; if your oven tends to have hot spots, rotating the cake halfway through the baking time can provide more uniform cooking.

Should your raspberry sauce be too tart after cooking, you can add an additional tablespoon of sugar post-cooking and stir until dissolved. If it’s too thin for your liking, simply allow it to simmer a bit longer to reduce more of the liquid. Be careful with thickening options like cornstarch; adding it too early or in large amounts can alter the texture of your sauce unexpectedly.

Questions About Recipes

→ Can I use frozen raspberries for the sauce?

Absolutely! Just make sure to thaw and drain them before cooking.

→ Can I make this cake ahead of time?

Yes! The cake can be baked a day in advance. Just store it in an airtight container.

→ Is there a substitute for almond flour?

You can use all-purpose flour, but it will change the flavor and texture slightly.

→ How can I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.