This almond cake with raspberry frosting combines delicate almond flavor with a moist, tender crumb. The cake is enriched with almond flour and extract while the frosting is made from real raspberries for bright, fresh flavor.
This almond raspberry sheet cake is full of flavor and wonderfully moist. Because it’s baked in a 9×13-inch pan, there’s no need for assembly or elaborate decorating—just a simple spread of vibrant raspberry buttercream. The combination of buttery almond and bright raspberry makes it an ideal dessert for spring, Valentine’s Day, bridal showers, or any time you want a pretty pink cake.
For the Almond Cake
The cake batter is based on a classic butter cake with a portion of the flour replaced by almond flour for a subtle nutty note. Almond flavor comes from both the almond flour and almond extract. Using real butter adds richness, and a small amount of oil plus eggs and whole milk keeps the crumb tender and moist for several days. Be careful not to overmix once you combine the wet and dry ingredients; overmixing can produce a tougher texture.
For the Raspberry Frosting
To achieve the most flavorful and naturally colored frosting, this recipe uses real raspberries—fresh or thawed frozen berries both work. Start by pureeing the berries, then press the puree through a fine metal sieve to remove seeds. Next, simmer the seedless puree gently until it reduces to about one-third of its original volume and reaches a jam-like thickness. Reducing the puree removes excess water so the buttercream won’t become thin or separate. Cool the reduced puree completely before adding it to the buttercream.
The frosting itself is an American-style buttercream. Beat room-temperature butter until smooth, add sifted powdered sugar and a pinch of salt, then blend in the cooled reduced raspberry puree in small amounts until you reach the desired color, flavor, and consistency. If needed, thin with a tablespoon of cream at a time until you can easily spread and pipe the frosting.
Recipe Tip
Frost the cake using the back of a spoon to create pretty swirls. The frosting should be thick and creamy—thinner than peanut butter—so the swirls hold their shape and the cake looks polished without complicated decorating tools.
Make Ahead Advice
You can bake the cake the day before serving. Cool it completely, then cover and keep at room temperature overnight. Prepare the raspberry puree and reduce it a day ahead as well: cool fully and store in an airtight container in the refrigerator for up to 48 hours. Finish the buttercream and frost the cake on the day you plan to serve for best texture and flavor.
Almond Cake with Raspberry Frosting
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Almond Cake
- 2¼ cups all-purpose flour (281 grams)
- ¾ cup almond flour (90 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (168 grams), softened to room temperature
- 2 cups granulated sugar (400 grams)
- ¼ cup vegetable oil (60 ml), or canola oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ teaspoon almond extract
- 1¼ cup whole milk (300 ml), room temperature
Raspberry Frosting
- 1½ cups raspberries (about 190 grams), fresh or frozen (thawed if frozen)
- 1 cup unsalted butter (226 grams), slightly softened
- 3½–4½ cups powdered sugar (385–495 grams), sifted
- ¼ teaspoon salt
- 1–3 tablespoons whipping cream, as needed
Instructions
Almond Cake
- Grease and lightly flour a 9×13-inch (23×33 cm) metal baking pan. Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Remove any lumps of almond flour and set the dry mix aside.
- In a separate large bowl, beat the butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the oil, vanilla, and almond extract to the butter mixture and beat to combine.
- Beat in the eggs one at a time, turning off the mixer and scraping the bowl after each addition.
- With the mixer on low, add one-third of the flour mixture, then stop and stir in half the milk. Repeat with another third of the flour, then the remaining milk, and finish with the last third of the flour. Do not overmix; scrape the bowl after each addition.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the center of the oven for 40–50 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should not wobble when gently nudged.
- Allow the cake to cool completely in the pan before frosting.
Raspberry Frosting
- Puree the raspberries in a food processor or blender.
- Press the puree through a fine metal sieve to remove seeds, using the back of a spoon or rubber spatula. Discard the seeds.
- Transfer the seedless puree to a small saucepan and simmer over low–medium heat, stirring constantly, until reduced to about one-third of the original volume and thick like jam (about 20–25 minutes for fresh berries; slightly longer for frozen). Remove from heat and cool completely.
- In a large bowl, beat the butter until smooth and creamy. Add 2 cups powdered sugar and the salt, starting on low speed and increasing until combined.
- Beat in the fully cooled reduced raspberry puree a tablespoon at a time, alternating with about ½ cup powdered sugar, until you reach the desired flavor and consistency (you should use roughly 3–4 tablespoons of reduced puree). The puree must be completely cool or the frosting may melt and separate.
- If the frosting is too thick, add whipping cream 1 tablespoon at a time until spreadable.
- Spread the frosting over the completely cooled cake using the back of a spoon or an offset spatula to create swirls.
Notes
- Almond Flour: Almond meal can be substituted if needed.
- Room Temperature Ingredients: Ensure butter, milk, and eggs are at room temperature for best texture.
- Milk: Use whole milk rather than skim for a moister, tender crumb.
- Make Ahead: Bake the cake a day ahead, cool fully, and store covered at room temperature. Reduce the raspberry puree a day in advance, cool, and refrigerate in an airtight container. Finish the frosting and decorate on the day of serving.
- Storage: Keep the frosted cake covered at room temperature up to 8 hours (avoid heat and direct sun). Leftovers can be refrigerated in an airtight container for up to 4 days—bring to room temperature about an hour before serving so the frosting softens.
- Nutrition: Nutrition values are estimates per slice assuming the cake is cut into 15 pieces and all frosting is used.
Nutrition
Carbohydrates: 53 g,
Protein: 6 g,
Fat: 31 g,
Saturated Fat: 15 g,
Fiber: 2 g,
Sugar: 36 g