Almond Cake with Raspberry Jam

The first time I made this almond cake with raspberry jam was for a friend’s birthday brunch where I wanted something simple elegant and not overly sweet so I played around with almond flour and layered it with bright jam. When I sliced into it at the table the ribbons of ruby-red raspberry between soft golden layers caught everyone’s eye and one bite in we knew it was a new favorite.

What I love most about this almond cake is its tender crumb that’s rich with nutty flavor and just the right amount of sweetness from the jam. It’s light but satisfying fancy but easy and perfect for tea parties birthdays or even just a cozy weekend bake. The powdered sugar dusting on top gives it a delicate finish without overwhelming the already perfect pairing of almond and raspberry.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides the structure and softness in each slice.
• Almond flour – Adds richness and a moist crumb with a subtle nuttiness.
• Baking powder – Helps the layers rise gently and stay fluffy.
• Salt – Enhances and balances all the other flavors.
• Unsalted butter – Creamy and essential for a tender texture.
• Granulated sugar – Sweetens the cake just right without overpowering.
• Eggs – Bind the batter and provide structure and richness.
• Almond extract – The star flavor giving depth and that signature almond note.
• Whole milk – Keeps the cake moist and smooth.
• Raspberry jam – Adds tartness and sweetness between the layers.

Tools You’ll Need

• 8-inch round cake pans – Ideal for evenly stacked layers.
• Mixing bowls – Needed for combining wet and dry ingredients.
• Electric mixer – Makes creaming butter and sugar a breeze.
• Rubber spatula – Helps fold ingredients without overmixing.
• Serrated knife – For trimming cake tops if needed before layering.
• Offset spatula – To spread jam and frosting evenly.
• Fine mesh sieve – Perfect for dusting powdered sugar over the finished cake.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans then line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

In a bowl I whisk together the all-purpose flour almond flour baking powder and salt to blend everything thoroughly.

Step 3: Cream Butter and Sugar

Using a mixer I beat the butter and sugar together until pale and fluffy which gives the cake a light tender texture.

Step 4: Add Eggs and Almond Extract

I mix in the eggs one at a time then stir in the almond extract which brings out that warm fragrant nuttiness.

Step 5: Combine with Milk and Flour

I alternate adding the dry ingredients and milk mixing gently after each addition until the batter is just combined.

Step 6: Bake the Layers

I divide the batter between the prepared pans and bake for about 25–30 minutes until the tops are golden and a toothpick comes out clean.

Step 7: Cool and Layer with Jam

Once the cakes are cooled I slice each layer in half to create four thin layers then I spread raspberry jam between them stacking as I go.

Step 8: Finish and Decorate

I leave the top simple with just a light dusting of powdered sugar though you can also drizzle a thin glaze or add slivered almonds.

Tips

Make sure the cakes are completely cooled before slicing or layering to avoid jam sliding out. For a flavor twist I sometimes stir a spoonful of raspberry jam into a basic glaze and drizzle it on top. If you want more texture add a sprinkle of toasted almonds between the layers with the jam.

Ways to Serve

This almond cake is lovely served slightly chilled or at room temperature with a cup of tea or coffee. It makes a charming centerpiece for brunches baby showers birthdays or casual gatherings. I also love pairing it with fresh raspberries or a dollop of whipped cream on the side.

Frequently Asked Questions

Can I use seedless raspberry jam for this almond cake?

Yes! Seedless or regular both work beautifully—choose based on your texture preference.

Can I make this almond cake ahead of time?

Absolutely. You can bake and layer the cake a day in advance then refrigerate and dust with powdered sugar right before serving.

Does this cake need to be refrigerated?

If using just jam and powdered sugar it can sit at room temperature for a day. For longer storage or if adding a glaze or frosting refrigerate it.

See You in the Kitchen

I hope you give this almond cake with raspberry jam a try! It’s tender fruity and elegant without being fussy and I’d love to hear how it turns out for you. Don’t forget to share your creation with me!

Happy Cooking!

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