If you are looking for a treat that combines delicate sweetness, a burst of fresh-tart raspberries, and the delightful nutty fragrance of almonds, then you have to try this Raspberry Almond Cake with Almond Glaze Recipe. It’s one of those cakes that feels like a warm hug, perfectly moist with a tender crumb and topped with a glossy almond glaze that makes each bite unforgettable. Whether for a special occasion or just a cozy afternoon snack, this cake will quickly become a favorite to make and share.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to achieving the moist texture and rich flavors that make this cake so special. Each ingredient plays a key role, from the tang of sour cream that keeps the crumb tender to fresh raspberries that add a juicy pop of color and flavor.
- All-purpose flour: Provides the structure that holds this light, fluffy cake together beautifully.
- Baking powder: Helps the cake rise to a perfect height and texture without heaviness.
- Salt: Enhances all the sweet and nutty flavors in the cake, balancing each bite.
- Unsalted butter (softened): Adds richness and moisture, creating that melt-in-your-mouth sensation.
- Granulated sugar: Sweetens the cake elegantly without overpowering the almond notes.
- Eggs: Provide structure and help bind the ingredients for a smooth batter.
- Vanilla extract: A classic flavor enhancer that adds warmth and depth.
- Almond extract: Brings that unmistakable almond essence that harmonizes with the glaze and raspberries.
- Sour cream (or Greek yogurt): Keeps the cake tender and moist with a subtle tanginess that brightens the flavor.
- Fresh raspberries: Bursting with tart sweetness, they offer vibrant color and a juicy texture.
- Sliced almonds (optional): Add a delightful crunch and an elegant finish on top.
- Powdered sugar: The base of the almond glaze that adds sweetness and a glossy finish.
- Milk (or water): Thins the glaze to the perfect drizzle consistency.
How to Make Raspberry Almond Cake with Almond Glaze Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a cozy 350°F (175°C). Greasing and flouring a round 8-inch cake pan (or lining it with parchment paper) ensures the cake will release smoothly after baking. This simple step sets you up for a clean, perfect presentation every time.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This foundational mix evenly distributes the leavening agent and seasoning so the cake rises and tastes balanced with every bite.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This aerates the mixture, resulting in a tender cake crumb that practically melts in your mouth.
Step 4: Incorporate Eggs and Extracts
Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in both vanilla and almond extracts to infuse the cake with layers of warm, nutty flavor.
Step 5: Add Sour Cream
Blend in the sour cream or Greek yogurt until the batter is silky and smooth. This ingredient boosts moisture, ensuring the cake remains soft and luscious, even a day or two after baking.
Step 6: Combine Wet and Dry Mixtures
Slowly incorporate the dry ingredients into your wet mixture with gentle folding to avoid overmixing. Overworking the batter can make the cake dense, so a light touch keeps it airy and tender.
Step 7: Fold in Raspberries
Gently fold fresh raspberries into the batter, being mindful not to crush them too much. Their bursts of tartness throughout the cake create delightful surprises in every slice.
Step 8: Bake the Cake
Pour your luscious batter into the prepared pan and smooth the surface. Slide it into your preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted comes out clean. Let it cool slightly in the pan before transferring to a wire rack for complete cooling.
Step 9: Prepare the Almond Glaze
Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth and slightly runny. Adjust the consistency with extra milk if needed—it should drizzle easily but not be too runny.
Step 10: Glaze the Cake
Once your cake is thoroughly cooled, drizzle the almond glaze over the top. For an extra touch of crunch and beauty, sprinkle sliced almonds on top to finish it off. This glaze adds a shiny, sweet layer that brings everything together perfectly.
How to Serve Raspberry Almond Cake with Almond Glaze Recipe
Garnishes
Fresh raspberries and a sprinkle of sliced almonds make for gorgeous, natural garnishes. You can also dust the cake lightly with powdered sugar for a soft, snowy effect that matches the elegant flavor profile.
Side Dishes
This cake shines on its own but pairs wonderfully with creamy vanilla ice cream or a dollop of whipped cream. A light cup of tea or coffee complements the nutty sweetness and fruity tang beautifully, creating a perfectly balanced treat.
Creative Ways to Present
For a stunning presentation, serve the cake on a rustic wooden board surrounded by fresh raspberries and almond slivers. Cutting the cake into small squares and serving alongside mini cups of homemade almond milk makes for a charming dessert platter at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days to maintain moisture and freshness. If you prefer, refrigeration is fine but bring to room temperature before serving for best texture.
Freezing
This Raspberry Almond Cake with Almond Glaze Recipe freezes beautifully. Wrap it well in plastic wrap and then foil to prevent freezer burn. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
If you want to enjoy this cake warm, gently reheat individual slices in the microwave for about 15 seconds or until pleasantly warm. The almond glaze will become even more luscious when warmed slightly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain the frozen raspberries well before folding them into the batter to prevent excess moisture that could affect the cake’s texture.
What if I don’t have almond extract?
You can substitute with an extra teaspoon of vanilla extract, but the almond flavor is a signature part of the recipe’s charm, so try to include it if possible.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this cake gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour. Make sure it contains xanthan gum for the best texture, and expect a slightly different crumb but delicious results.
Is it necessary to use sour cream?
Sour cream adds moisture and a subtle tang, but Greek yogurt works just as well as a wonderful substitute in this recipe.
Final Thoughts
This Raspberry Almond Cake with Almond Glaze Recipe is a celebration of simple ingredients brought together with love to create something truly special. Its tender crumb, juicy raspberries, and irresistible glaze make it a dessert you’ll want to share again and again. Give it a try—you might just find your new favorite cake to bake for yourself and loved ones!
Print
Raspberry Almond Cake with Almond Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Almond Cake with Almond Glaze is a moist and flavorful dessert that combines the tartness of fresh raspberries with the nutty aroma of almond extract. Perfectly tender with a delicate crumb, it’s topped with a smooth almond glaze and optional sliced almonds for extra crunch. Ideal for gatherings or a special treat, this cake offers a delightful balance of sweetness and nutty flavor.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup sliced almonds (for topping, optional)
Almond Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk (or water)
- 1/2 tsp almond extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla and almond extracts to infuse the cake with flavor.
- Add the Sour Cream: Mix in the sour cream (or Greek yogurt) gently until you achieve a smooth, consistent batter, which adds moisture and tenderness to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing carefully until just combined. Avoid overmixing to keep the cake tender.
- Fold in the Raspberries: Gently fold in the fresh or thawed raspberries with a spatula, being careful not to crush them, to ensure bursts of fruity flavor inside the cake.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and spread it out. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the Almond Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth and slightly runny. If the glaze is too thick, add a little more milk, one teaspoon at a time, until reaching desired consistency.
- Glaze the Cake: Once the cake has cooled entirely, drizzle the almond glaze evenly over the top. Optionally, sprinkle the sliced almonds on the glaze to add texture and enhance the cake’s appearance.
- Serve: Slice the cake and enjoy it as is or paired with vanilla ice cream or whipped cream for an indulgent dessert experience.
Notes
- For best results, use fresh raspberries; if using frozen, thaw and gently drain excess liquid to avoid sogginess.
- The sour cream can be substituted with Greek yogurt for a tangier flavor and lighter texture.
- The almond glaze can be adjusted in thickness by varying the amount of milk or water; thinner glaze will drip nicely, while thicker glaze holds shape better.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- This cake pairs wonderfully with a cup of tea or coffee.
