clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Raspberry Cake

  • Author: Elise
  • 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


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!



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


For the Almond Cake

  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.
  2. In a large bowl, whisk vegetable oil, granulated sugar, eggs, sour cream, buttermilk, and almond extract together until smooth and fully combined.
  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.
  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.
  5. Let bundt cool for at least 45 minutes before carefully removing to finish cooling on a wire cooling rack.

For the Raspberry Glaze

  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.
  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.
  3. 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.


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