This Almond Raspberry Cake has an almond-flavored cake base topped with a fresh raspberry glaze! This is the perfect spring or summer bake, is made in 2 bowls without a mixer, and is fit for any occasion!
The raspberry flavor is just THE BEST for anytime of year, but especially for spring and summer! I love these Lemon Raspberry Cookies, these Raspberry Cookie Bars, and these Raspberry Crumble Cookies!
Interested in other super duper simple bundt cakes? I love this Buttermilk Marble Bundt Cake and this Apple Cider Donut Cake!
Why You'll Love This Cake
The BEST Flavor: The almond flavor in the cake adds a rich and nutty, and the combination with raspberries creates a contrast of flavors!
Moist and Tender Texture: This almond raspberry bundt cake is moist and tender with a soft crumb that melts in your mouth.
Elevated Presentation: Even though bundt cakes are often the easiest cakes to bake and decorate, their distinctive ring shape makes for an impressive presentation. Plus, the gorgeous pink glaze drizzled over the top makes it even more eye-catching.
Cake Ingredients
- Vegetable Oil: Vegetable oil is the base of this cake and helps to make it moist!
- Granulated Sugar: Sugar sweetens the cake and helps it brown when baked. It also plays a role in the cake's texture by providing moisture and contributing to its tenderness.
- Eggs: Eggs provide structure by acting as a binding agent, helping to hold the cake together. Make sure to use room temperature eggs!
- Sour Cream: Sour cream can be substituted with greek yogurt. It creates a light and tender cake!
- Buttermilk: Buttermilk is used to create a smoother batter and even moister, more tender crumb. You can make it homemade by reading "Expert Tips" below.
- Almond Extract: Almond extract gives the cake its deep, nutty flavor!
- All Purpose Flour: Flour provides structure to the cake. Make sure to measure properly by spooning and leveling flour into your measuring cups or by using a kitchen scale!
- Baking Powder + Baking Soda: Baking powder and baking soda are leavening agents that helps the cake rise!
- Salt: Salt enhances the flavor of the cake and helps to balance out the sweetness.
Step by Step Cake Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10-inch bundt pan with cooking spray. This is essential for the bundt to come out cleanly.
STEP 2: In a large bowl, whisk vegetable oil, granulated sugar, eggs, sour cream, buttermilk, and almond extract together until smooth and fully combined.
STEP 3: Add all purpose flour, baking powder, baking soda, and salt into the bowl and whisk only until combined to avoid overmixing and creating a dry, dense cake.
STEP 4: Pour the batter into your prepared pan and bake the bundt for 35-45 minutes until a toothpick inserted into the center comes out with moist crumbs and the top springs back when poked with your finger.
Raspberry Glaze
STEP 1: In a medium bowl, use a fork to squish the raspberries into the powdered sugar and milk. Mix until the raspberry is dispersed throughout.
STEP 2: The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
Frequently Asked Questions
Properly greasing the bundt pan is essential to prevent the cake from sticking. Use a non-stick cooking spray or brush the pan with melted butter, ensuring you coat all the nooks and crannies.
After removing the cake from the oven, allow it to cool in the pan on a wire rack for at least 45 minutes-1 hour. This allows the cake to cool and slightly shrink away from the sides of the pan. Run a knife around the outside of the cake and around the inside ring before inverting the pan onto the wire rack or plate and gently tapping it to release the cake.
Yes! Absolutely! You can use a buttercream, cream cheese frosting, another flavor of glaze, or you can just grab a store-bought frosting!
Expert Tips
- Use room temperature ingredients for a lighter cake. If you forget to leave them out ahead of time, you can microwave buttermilk and sour cream for 15 seconds and leave eggs in a bowl of hot water for 3-5 minutes before using.
- You can make homemade buttermilk by adding a tablespoon of lemon juice or distilled white vinegar to a measuring cup before filling it with milk to reach the 1 cup (240g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.
- Wait to remove the cake from the pan for at least 45 minutes- 1 hour because you will risk breaking the cake if it is still warm.
- Do not decorate the cake until it is fully cool to ensure that the glaze does not melt off.
Storage
After the cake has been frosted, store it tightly covered or in an airtight container at room temperature for up to 1 day, in the fridge for up to 4 days, or in the freezer for up to 2 months. To freeze the cake after it has been frosted and decorated, place the full cake or cake pieces in the freezer for 30 minutes on a plate or sheet pan before wrapping in cling wrap.
To store before decorating, wrap or cover the cake at room temperature for up to 2 days, or freeze the unfrosted cake in a freezer bag or tightly wrapped in cling wrap for up to 4 months. Thaw at room temperature before decorating and serving.
Related Recipes
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Almond Raspberry Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10-inch bundt cake 1x
- Category: Bundt Cake, Almond, Raspberry
- Method: Bake
- Cuisine: American
Description
This Almond Raspberry Cake has an almond-flavored cake base topped with a fresh raspberry glaze! This is the perfect spring or summer bake, is made in 2 bowls without a mixer, and is fit for any occasion!
Ingredients
For the Almond Cake
- 1 cup (200g) vegetable oil
- 1 ½ cups (330g) granulated sugar
- 3 large eggs (150g), room temperature
- ½ tablespoon (6g) vanilla extract
- ½ cup (125g) sour cream, room temperature
- 1 cup (230g) buttermilk, room temperature
- 2 teaspoons almond extract
- 2 ½ cups (350g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
For the Raspberry Glaze
- 2 cups (240g) powdered sugar
- ¼ cup raspberries (about 8-10 raspberries)
- 1-3 tablespoons (15-45g) milk
Instructions
For the Almond Cake
- Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10-inch bundt pan with cooking spray. This is essential for the bundt to come out cleanly.
- In a large bowl, whisk vegetable oil, granulated sugar, eggs, sour cream, buttermilk, and almond extract together until smooth and fully combined.
- Add all purpose flour, baking powder, baking soda, and salt into the bowl and whisk only until combined to avoid overmixing and creating a dry, dense cake.
- Pour the batter into your prepared pan and bake the bundt for 35-45 minutes until a toothpick inserted into the center comes out with moist crumbs and the top springs back when poked with your finger.
- Let bundt cool for at least 45 minutes before carefully removing to finish cooling on a wire cooling rack.
For the Raspberry Glaze
- In a medium bowl, use a fork to squish the raspberries into the powdered sugar and milk. Mix until the raspberry is dispersed throughout.
- The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
- Top the fully cooled cake with the glaze. Store tightly covered or in an airtight container at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer for up to 2 months.
Notes
Grease the pan: To ensure that the cake doesn't stick to the pan, be sure to grease it well, coating the entire pan and all of its crevices.
Let the cake cool before decorating and slicing: Once the cake is done baking, let it cool in the pan for 45 minutes-1 hour before removing it to a wire rack to cool completely. Don't decorate, slice, and/or serve the cake until it has fully cooled. Slicing the cake too soon can cause it to crumble and fall apart.
Storing: After the cake has been frosted, store it tightly covered or in an airtight container at room temperature for up to 1 day, in the fridge for up to 4 days, or in the freezer for up to 2 months. To freeze the cake after it has been frosted and decorated, place the full cake or cake pieces in the freezer for 30 minutes on a plate or sheet pan before wrapping in cling wrap.
Keywords: Almond Raspberry Cake, Almond Raspberry Bundt Cake
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