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Raspberry Almond Cake with Raspberry Buttercream

Raspberry Almond Cake Recipe

  • Total Time: 1 hour 30 minutes (including cooling and decorating time)


A beautiful layered cake that’s perfect for any occasion. The delicate almond cake layers are complemented by a tart and fruity raspberry buttercream and a layer of raspberry preserves. It’s garnished with fresh raspberries on top for an added touch of elegance.



For the Almond Cake Layers:

1 cup of buttermilk

3/4 cup of cooking oil or melted butter

4 large eggs at room temperature

1 cup of white granulated sugar

1 teaspoon of vanilla extract

2 teaspoons of almond extract

1.5 cups of all-purpose flour

1 cup of finely ground almond flour

2 teaspoons of baking soda

2 teaspoons of baking powder

1/4 teaspoon of salt

For the Raspberry Buttercream:

Raspberry buttercream (as per your preferred recipe)

Red food coloring (optional)

For the Garnish and Filling:

Raspberry preserves

Fresh raspberries

Amaretto (mixed with a little water for soaking the cake layers)


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the buttermilk, oil or melted butter, eggs, sugar, vanilla extract, and almond extract. Mix until the eggs are well beaten.
  3. In another bowl, mix together the all-purpose flour, almond flour, baking soda, baking powder, and salt.
  4. Gradually sift the dry ingredients into the wet ingredients, mixing just until there are no clumps remaining.
  5. Divide the batter evenly between three 8-inch cake pans or two 9-inch cake pans, lined with parchment paper.
  6. Bake for 22-24 minutes, until golden on top and a toothpick inserted into the center comes out clean. Let the cake layers rest in the pans for about 5-7 minutes, then transfer onto a wire rack to cool completely.
  7. While the cake layers are cooling, prepare the raspberry buttercream. Optionally, add a little red food coloring for a vibrant color.
  8. Once the cake layers are completely cooled, level off the tops if necessary with a long serrated knife. Soak each layer lightly with the Amaretto mixture.
  9. Spread a thin layer of raspberry buttercream on the first cake layer, then add a layer of raspberry preserves. Repeat with the remaining cake layers.
  10. Apply a thin crumb coat layer of the frosting on the outside of the cake. Chill the cake for about 15-20 minutes.
  11. Apply the final coat of frosting on the outside of the cake.
  12. Garnish the top of the cake with fresh raspberries.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 12 servings
  • Calories: 450
  • Sugar: 35g
  • Sodium: 350mg
  • Fat: 24g
  • Saturated Fat: 7g
  • Unsaturated Fat: 14g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 75mg