Delicate Raspberry Almond Cake (Print Version)
This easy raspberry almond cake recipe is a dream to make and tastes heavenly. Perfect for a cozy dessert or any special occasion!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free option available
# Ingredients:
→ Main Ingredients
01 -
3 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
2 tsp baking powder
04 -
1/2 tsp salt
05 -
1 cup unsalted butter (softened)
06 -
4 large eggs
07 -
1 cup milk
→ Flavor Boosters
08 -
2 tsp almond extract
→ Garnish & Toppings
09 -
2 cups fresh raspberries
10 -
1/2 cup sliced almonds
11 -
Powdered sugar (for dusting)
→ Optional Extras
12 -
Vanilla ice cream
13 -
Whipped cream
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. I swear, even with parchment paper, I still always grease and flour the pan. It's my little ritual.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt. It’s so satisfying to whisk those ingredients together.
03 -
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is where a stand mixer comes in handy, but a good old-fashioned hand mixer works too.
04 -
Beat in the eggs one at a time, then stir in the almond extract and milk. This is where I always have a little bit of a mess.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
06 -
Gently fold in the raspberries and sliced almonds. Be careful not to crush the raspberries too much.
07 -
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let cake cool completely in the pan before dusting with powdered sugar.
# Notes:
01 -
Don't overmix the batter!
02 -
Store leftover cake in an airtight container at room temperature for up to 3 days.
03 -
Vanilla extract can be substituted for almond extract, but it won't be the same!
04 -
A scoop of vanilla ice cream makes this cake extra special.
# Equipment Needed:
01 -
9x13 inch baking pan
02 -
mixing bowls
03 -
whisk
04 -
mixer (optional)
# Nutrition (Per Serving):
Calories: 300 calories
Total Fat: 15 grams
Total Carbohydrate: 40 grams
Protein: 4 grams