raspberry almond cake recipe

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🍰 Raspberry Almond Tea Cake – Elegant, Moist & Perfect for Any Occasion

Looking for a cake that’s as beautiful as it is delicious? This Raspberry Almond Tea Cake is a soft, buttery delight with a subtle almond flavor, studded with juicy raspberries and topped with sliced almonds. It’s the perfect treat for afternoon tea, brunch gatherings, or a light dessert.

Whether you're celebrating a special moment or just enjoying a quiet cup of tea, this simple yet elegant cake brings bakery-quality flavor to your home kitchen.

✅ Why You’ll Love This Raspberry Almond Cake

  • 🍓 Naturally sweet and fruity
  • 🌰 Warm almond aroma and flavor
  • 🧁 Light, fluffy, and moist texture
  • ☕ Pairs beautifully with tea or coffee
  • 🕒 Bakes in under 40 minutes with simple 

🍓 Ingredients You’ll Need

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 cup fresh raspberries (or frozen, unthawed)
  • 1/4 cup sliced almonds
  • Powdered sugar, for dusting (optional)

👨‍🍳 How to Make Raspberry Almond Tea Cake

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Step 2: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar until light and fluffy (2–3 minutes).

Step 3: Add Eggs and Flavor

Beat in eggs one at a time. Stir in almond and vanilla extracts.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.

Step 5: Mix and Fold

Gradually add the dry mixture to the butter mixture, alternating with milk. Stir until just combined. Gently fold in raspberries (reserve a few for topping).

Step 6: Bake

Pour batter into the prepared pan. Scatter remaining raspberries and sliced almonds on top. Bake for 30–38 minutes, or until a toothpick comes out clean.

Step 7: Cool and Dust

Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.

📝 Raspberry Almond Tea Cake Recipe Card

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 slices
Skill Level: Easy
Perfect For: Brunch, tea time, light dessert

Ingredients:

  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 cup raspberries
  • 1/4 cup sliced almonds
  • Powdered sugar for garnish

🍽️ Serving Suggestions

  • Serve with earl grey or jasmine tea for an elegant pairing
  • Top with whipped cream or a dollop of mascarpone for a luxurious touch
  • Add a raspberry glaze drizzle for extra sweetness and color

🧊 Storage & Make-Ahead Tips

  • Room temp: Store in an airtight container for 2 days
  • Refrigerator: Lasts up to 4–5 days
  • Freezer: Freeze slices individually wrapped for up to 2 months
  • Make-ahead: Bake a day ahead—it tastes even better the next day!

🌟 Tips for Perfect Tea Cake

  • Use room temperature ingredients for the best texture
  • Don’t overmix the batter—gentle folding keeps the cake tender
  • Fresh raspberries are best, but frozen works too (no thawing needed)
  • Lightly toss berries in flour before folding to prevent sinking

📌 Final Thoughts

This Raspberry Almond Tea Cake is everything a tea cake should be—light, buttery, subtly sweet, and filled with delicate flavors. It’s a crowd-pleaser that feels special but comes together in under an hour. Whether for brunch, dessert, or an afternoon tea gathering, it’s a must-bake!

More cakes you’ll love:

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