Fresh Raspberry Almond Cake - Real Life Dinner

Who remembers the amazing Cranberry Christmas Cake I posted a couple of years ago? I hope you all do. It is FANTASTIC!!! So fantastic that my son asked for it for his birthday. I couldn’t find cranberries, so I decided to try it with fresh raspberries. Now he says it’s the only cake he ever wants for his birthday for the rest of forever.

Really, though, it’s that good. The flavor and texture of the cake are so perfect. The mixing method lends to a very dense, yet chewy cake that is hard to describe until you’ve tasted it. If you’ve ever trusted me about anything, trust me that this cake should be on your must-make list! Raspberries or Cranberries, it’s GOLD!

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Step-by-step Photos of How to Make Fresh Raspberry Almond Cake

Tips for Making Fresh Raspberry Almond Cake

Start with room-temperature eggs. If the eggs are in the fridge, put them in a bowl of warm water to get them to room temperature quicker.
Set a timer for 5 minutes when whipping the eggs and sugar. Make sure you do it for at least 5 minutes. The batter will be thick and fold down on itself when dripping off the beaters. This is how you know when to stop beating the batter. If at 5 minutes it hasn’t reached that consistency, continue beating for 2 more minutes.
Use fresh raspberries for the best results. However, you can use frozen raspberries but do not thaw the raspberries before adding them to the batter.
Do not tightly cover the cake when storing it. One of the unique features of this cake is the slight crust it creates as it cooks. If you tightly cover the cake, it will cause the crust to soften.
This recipe works best baked in a 9×13 baking dish.
The recipe calls for both vanilla and almond extract. I highly recommend using both. If you don’t have almond extract, you can substitute it for more vanilla and still get a delicious result.
Do not frost this cake. As stated above, the slight crust is an important texture of the cake. A light dusting of powdered sugar is all you need for this Fresh Raspberry Almond Cake.

Baker’s Tools:

5.0 from 1 reviews

Fresh Raspberry Almond Cake

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

The mixing method lends to a very dense, yet chewy cake, and a slight crust on top, but the flavor and texture of the cake are so perfect.

Author: Adapted from Barefeet in the Kitchen

Recipe type: Dessert/Cake

Serves: 20

Ingredients

3 eggs, room temperature
2 cups granulated sugar
¾ cup butter, softened
1 tsp vanilla
½ tsp almond extract
2 cups all-purpose flour
8 oz fresh raspberries (about 2 cups)

Instructions

Grease or spray a 9x13 baking dish. Set aside.
Preheat oven to 350 degrees.
Use a hand mixer or stand mixer to beat the eggs and sugar for 5-7 minutes until thick and foamy. The batter will fold down slower off the beaters when consistency has been reached.
Next, add butter and vanilla. Mix for 2 minutes.
By hand, mix the flour 1 cup at a time until just combined. Don't overmix.
Gently stir in the raspberries until just combined.
Spread batter into the prepared baking dish.
Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. The top of the cake should be a nice light-brown color.
Let cool completely before serving.
Enjoy!