Almond Raspberry Cake made with classic ingredients & topped with a delightful raspberry buttercream frosting with lovely bright flavors! Homemade sheet cake perfect for any occasion!
This Raspberry and Almond Cake is one of those desserts I love making when I want something simple but still a little special. The cake itself is soft and buttery with a delicate almond flavor, made with classic pantry ingredients. The raspberry almond buttercream, made with crushed freeze-dried raspberries, adds the most beautiful color and a bright, sweet-tart flavor that pairs perfectly with the cake.
It’s especially lovely in the spring and summer, and it’s the kind of homemade cake that always disappears quickly when my family gathers around the table.
Delightful Homemade Almond Cake
- Bright Almond & Raspberry Flavor – The almond-flavored cake paired with a sweet-tart raspberry buttercream creates a fresh, vibrant flavor combination that feels both light and indulgent.
- Easy Sheet Cake for Sharing – Baked in a simple 9×13 pan, this cake is easy to make, frost, slice, and serve, making it perfect for family gatherings, potlucks, birthdays, or casual celebrations.
- Beautiful Natural Color & Flavor – The freeze-dried raspberries in the frosting give it a naturally pretty pink color and real raspberry flavor without needing artificial coloring or flavoring.
Ingredients for Almond & Raspberry Cake
1 cup Salted Butter – Adds rich flavor and moisture to the cake.
1 ½ cups Granulated Sugar – Create a soft, tender texture when creamed with butter.
3 Large Eggs – Provide structure and richness while helping the cake hold together.
1 cup Whole Milk – Adds moisture and richness for a soft, fluffy crumb.
2 teaspoons Almond Extract – Gives the cake its signature warm almond flavor.
2 ½ cups All-Purpose Flour – Provides the main structure and base of the cake.
1 teaspoon Baking Soda – Helps the cake rise and contributes to a tender texture.
1 teaspoon Baking Powder – Adds extra lift so the cake bakes up light and fluffy.
Raspberry Almond Buttercream Frosting
3 cups Powdered Sugar – Sweetens the frosting and creates a smooth, creamy consistency.
½ cup Crushed Freeze-Dried Raspberries – Add bright flavor and a natural pink color to the frosting.
½ cup Salted Butter – Makes the raspberry buttercream rich, smooth, and creamy.
2 tablespoons Whole Milk – Helps thin the frosting to a smooth, spreadable texture.
¼ teaspoon Almond Extract – Enhances the almond flavor and ties the frosting to the cake.
Tips for making a Almond Cake with Raspberry Frosting
- Let the cake cool completely before frosting – Because the raspberry buttercream is butter-based, it will melt and slide right off if the cake is even slightly warm.
- Use freeze-dried raspberries for the frosting – Freeze dried raspberries can be found at most major grocery stores on the snack aisle or in the produce department. Using freeze dried raspberries is a great, healthy alternative to using something like raspberry jam.
- Use whole milk for the best texture – The extra fat in whole milk helps create a softer, more moist and fluffy almond cake compared to using 2% or skim milk.
- Don’t overbake the cake – When testing with a toothpick, you don’t want raw batter, but a few moist crumbs are perfect since the cake will continue to finish baking as it cools in the hot pan.
How long is this cake good for?
This Almond Raspberry Cake is best stored in the fridge in an airtight container, where it will stay fresh for up to a week. You can enjoy it chilled straight from the fridge or let it come to room temperature for a softer texture and fuller flavor.
If you want to save it for longer, this cake can also be frozen—wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before serving, and you can refresh it slightly at room temperature for the perfect slice.
Raspberry Almond Cake
Ingredients
- 1 cup salted butter softened
- 1 ½ cups white granulated sugar
- 3 large eggs
- 1 cup whole milk
- 2 tsp almond extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
Raspberry Buttercream Frosting
- 3 cups powdered sugar
- ½ cup crushed freeze dried raspberries
- ½ cup salted butter room temperature
- 2 TBSP whole milk
- ¼ tsp almond extract
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or nonstick cooking spray. Set the pan aside.
- Start by preparing your cake batter. Combine the salted butter and granulated sugar in a large mixing bowl. Using an electric hand mixer, cream the butter and sugar together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the eggs until they are fully combined with the creamed sugar followed by the milk and almond extract.
- Gently whisk in the flour, baking soda, and baking powder. Make sure no pockets of dry ingredients remain in your cake batter.
- Pour the cake batter into your prepared pan and bake the cake for 35-40 minutes, or until you can remove a toothpick from the center of the pan with no raw batter.
- Let your cake cool completely and then prepare your frosting. Whisk the butter, freeze dried raspberries, powdered sugar, milk and almond extract together until smooth and creamy. Use a spatula to spread the frosting onto the cake. Slice, serve, and enjoy!
Notes
Nutrition
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Can I customize or add toppings to this cake?
Absolutely! For extra texture, try folding in a cup of slivered almonds right into the batter. You can also keep the cake simple and serve it as-is, or make it extra special by topping it with fresh raspberries and a sprinkle of slivered almonds for a beautiful, flavorful finish. You can even get creative with other fresh berries or a light dusting of powdered sugar for a seasonal touch.
Can I make this cake in a different pan size?
Yes! You can use an 8×8 or 9×13 pan, but baking times may vary. Keep an eye on the cake and test with a toothpick until it comes out mostly clean.
Can I use fresh raspberries instead of freeze-dried in the frosting?
Fresh raspberries have more moisture, which can make the frosting too soft. Freeze-dried raspberries are best for a thick, spreadable buttercream.
Do I have to use whole milk?
Whole milk is recommended for the softest, most moist cake, but 2% can be used in a pinch—just expect a slightly lighter texture.
Enjoy more of our favorite cake recipes here:
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- Soft, buttery, and packed with rich almond flavor in every slice! This Almond Bundt Cake is finished with a smooth almond glaze and a sprinkle of crunchy sliced almonds.
- Raspberry Bundt Cake combines white cake mix, raspberry Jello, and raspberries for a moist, flavorful treat, finished with a light lemon glaze—perfect paired with vanilla ice cream for a summer favorite.
- This Almond Raspberry Sheet Cake is made from scratch, layered with sweet raspberry filling and finished with a creamy almond glaze. It tastes just as good as it looks—if not better!
- Using store-bought angel food cake, fresh berries, and whipped cream, our recipe for Almond Berry Angel Food Cake is an easy dessert that looks fancy but takes almost no effort.
Soft, buttery, and bursting with flavor! This Almond Raspberry Cake pairs a tender almond-flavored sheet cake with bright, sweet-tart raspberry buttercream—perfect for family gatherings, celebrations, or any time you want a homemade treat that feels extra special.
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