1-Preheat and Prepare Your Pans: First, grease and flour 4 6 inch cake pans to prevent sticking, then preheat your oven to 350°F (175°C). In one bowl, mix together the dry ingredients: 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This step ensures even rising and a tender crumb in your almond raspberry cake.

2-Mix the Wet Ingredients: In another bowl, beat 6 tablespoons of softened unsalted butter, 2 tablespoons vegetable oil, and 3/4 cup granulated sugar until fluffy and light. Add 2 large room-temperature eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract, along with 1/2 cup almond flour, and mix until smooth. For added moisture, alternate adding 1 cup buttermilk with the dry mixture, stirring gently to avoid overmixing, which keeps the cake tender as noted in the recipe tips.

3-Bake the Cake Layers: Divide the batter evenly into your prepared pans and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before moving on. This almond raspberry cake benefits from this rest time to lock in that moist texture everyone loves. If you’re making a smaller version, remember you can halve the recipe for 4-inch pans.

4-Make the Frosting and Jam: For the cream cheese frosting, beat 1 1/2 cups softened cream cheese and 3/4 cup softened unsalted butter until smooth, then gradually add 5 cups powdered sugar, along with vanilla and almond extracts, and 2 4 tablespoons heavy cream or milk to reach your desired consistency. Use room-temperature ingredients for the best results, as this helps create a silky finish. For the raspberry jam, cook 2 cups raspberries, 1/4 cup sugar, and 2 tablespoons lemon juice over medium heat, then thicken with a mixture of 1 1/2 tablespoons cornstarch and 3 tablespoons water until set, and let it cool.

5-Assemble the Cake: To assemble, first prepare the syrup by boiling 1/2 cup granulated sugar and 1/2 cup water, then stir in 1/4 teaspoon almond extract and cool. Brush each cake layer with this syrup for extra moisture. Pipe a border of frosting around the edges, spread the jam inside, stack the layers, and finish with a thin crumb coat followed by a full layer of frosting. If you enjoy fruity desserts, check out our no-churn ice cream recipe for a refreshing pairing that enhances the almond raspberry cake’s flavors.