This almond raspberry cake has three soft and fluffy almond cake layers with a sweet raspberry jam filling. The whole cake is covered in a creamy almond buttercream frosting and topped with even more fresh raspberries.
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This raspberry almond cake has an almond flavor that pairs perfectly with the raspberry filling. Each bite features those incredible flavors inside of this delicate almond cake.
I picture this being a showstopping wedding cake during the spring and summertime, or perfect for any special occasion such as Mother's Day, a baby shower, or any birthday party!
For even more of my favorite almond desserts, check out these: raspberry almond muffins, almond cupcakes, and almond joy pie.
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Why You'll Love This Frosted Cake
- The raspberry jam is both tart and sweet.
- The cake layers are soft and moist.
- Fresh berries pair so well with the sweet almond flavor.
- Almond buttercream covers the outside of the cake.
- It's a soft cake that's both elegant in look and flavor!
With being a home baker I always thought making homemade jam would be too time consuming and hard but it really isn't! All you need are 2 ingredients to make my simple raspberry jam: raspberries and sugar.
You could also use this same jam recipe to stuff inside of your cupcakes!
Lifeway Kefir
Using Lifeway Kefir inside of baked goods adds so much extra moisture and flavor, which makes it one of my favorite ingredients to use.
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. Just an 8-ounce serving of Lifeway lowfat milk contains 11 grams of natural protein.
So, not only are you getting added health benefits in your baked goods, but it also provides a lot of moisture, especially in cakes! It's so good.
Check out my strawberry lemonade cake and chocolate spice cake where I also used Lifeway milk!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Flour: I used all-purpose flour.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream instead.
- Eggs: Two large eggs and two egg whites are used in the cake batter.
- Almond Extract: Use pure almond extract.
- Lifeway Kefir Organic Plain Whole Milk: This adds moisture and makes the cake super tender and soft. You could also use Lifeway Kefir Vanilla Milk.
- Raspberries: You can use either fresh or frozen raspberries for the jam.
- Unsalted Butter: Room temperature butter is needed to make the almond buttercream.
Instructions
Here are the step by step instructions on how to make this almond cake with raspberry filling.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, vegetable oil, eggs, egg whites, yogurt, and almond extract until thoroughly combined.
Step 3: Combine the ingredients. Alternately add the flour mixture and Lifeway milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
Step 4: Bake the cake. Divide the cake batter amongst the three prepared cake pans and bake for 23-27 minutes.
Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
PRO TIP! To easily remove the cakes from their pans, turn the cake pan upside down on top of a cooling rack and hit the top of the pan. It should easily slide out!
Homemade Raspberry Jam
In a medium saucepan over medium heat, mix together the raspberries and sugar. Stir occasionally until thickened and cool completely in the refrigerator.
If you don't like seeds, push the cooked jam through a fine mesh sieve over a small bowl in order to remove them.
Almond Frosting
In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until light and creamy.
Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined.
Then beat on high for an additional 1-2 minutes until smooth and creamy.
Assembling The Cake
Make sure the cake layers and jam are completely cooled before assembling and decorating.
Place one cake layer on a cake stand or serving plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the raspberry jam in the center using an offset spatula.
Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I used my offset spatula and cake scraper).
Place the entire cake in the freezer for 10 minutes to chill. Then, finish frosting the sides of the cake and decorate the top.
I used the Wilton 1M piping tip to pipe a border and placed fresh raspberries on top of the cake.
Recipe Variations
- Fruit: You can easily substitute the raspberries with either strawberries or even blackberries.
- Frosting: If preferred, you could make a cream cheese frosting or either a raspberry buttercream frosting to pair with this raspberry and almond cake. For the raspberry frosting, 1.5x the frosting from this recipe.
- Sliced Almonds: For even more almond flavor, you could decorate the cake with sliced almond pieces.
Storage Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep a moist cake.
Expert Baking Tips
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Raspberry Jam: Make sure this is at room temperature before assembling the cake. To speed up the process, place it in the freezer for 10 minutes.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a layer cake.
Recipe FAQs
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different.
If you would like, you could definitely buy jam from the store. I highly recommend you make your own, since it's super easy and only requires 2 ingredients!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cake Recipes
📖 Recipe
Almond Raspberry Cake with Raspberry Filing
Equipment
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Saucepan
- Cake Decorating Tools
Ingredients:
Almond Cake
- 2 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups sugar
- ⅔ cup vegetable oil (or canola oil)
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- ½ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon almond extract
- ¾ cup Lifeway Kefir Organic Plain Whole Milk, room temperature
Raspberry Jam
- 2 cups raspberries, fresh or frozen
- ½ cup sugar
Almond Frosting
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 5 cups powdered sugar
- 2 tablespoons heavy whipping cream
- ¾ teaspoon almond extract
Instructions:
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Almond Cake
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, eggs, egg whites, yogurt, and almond extract until fully combined. Alternately add the flour mixture and Lifeway milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
- Divide the batter amongst the three prepared cake pans and bake for 23-27 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Raspberry Jam
- In a medium-sized saucepan over medium heat, mix together the raspberries and sugar. Occasionally stir until the berries have broken down and the jam has thickened (about 15-20 minutes). You can squish the berries as they cook to quicken up the process.
- Once thickened, transfer the blackberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
Almond Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and almond extract and mix on low speed until combined.
- Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes).
Assemble
- Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the raspberry jam in the center of the cake using an offset spatula.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Decorate the cake however you like. I used a Wilton 1M piping tip to pipe a border and then used fresh raspberries on top.
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Raspberry Jam: Make sure this is at room temperature before assembling the cake. To speed up the process, place it in the freezer for 10 minutes.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a layer cake.
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