As the days grow longer and brighter, there’s nothing quite as exhilarating as the arrival of spring, especially when it comes to celebrating with delicious homemade treats. This Raspberry Almond Easter Cake embodies the joy of the season, with its tender layers of almond-infused cake and vibrant raspberry filling that bursts with flavor. I stumbled upon this delightful recipe during a recent family gathering when I needed a showstopper to impress, and it didn’t disappoint.

Imagine slicing into this soft beauty, revealing the dreamy Swiss meringue buttercream that complements the cake’s texture perfectly. It’s both light and indulgent, making it an ideal centerpiece for holiday gatherings or any festive occasion. Plus, it’s versatile enough that you can easily customize it to suit your taste—whether you stick with the classic almond and raspberry combination or play around with flavors.

So, if you’re ready to bring a little magic to your kitchen this Easter, let’s dive into the layers of sweetness in this delightful Raspberry Almond Cake.

Why is Raspberry Almond Easter Cake So Irresistible?

Delightful layers: This cake’s soft almond-infused layers and tangy raspberry filling create a heavenly combination that celebrates spring.
Visual Appeal: Its vibrant colors and elegant presentation make it a stunning centerpiece for your holiday table.
Customizable: Whether you prefer almond or vanilla, this recipe invites creativity—easily adapt it for your flavor preferences!
Easy to Make: With simple substitutions, you can cater to dietary needs without sacrificing flavor; consider trying it with our tasty Raspberry Cake Whipped as a delightful twist!
Festive Spirit: This cake embodies the essence of celebration, making it perfect for gatherings and special occasions where everyone can indulge together.

Raspberry Almond Easter Cake Ingredients

For the Cake
• Cake Flour – Provides structure and a light texture; can substitute with all-purpose flour for denser cake.
• Granulated Sugar – Adds sweetness and aids in texture; use brown sugar for a deeper flavor.
• Unsalted Butter – Contributes richness and flavor; substitute with coconut oil for a dairy-free version.
• Vegetable Oil – Keeps the cake moist; can replace with melted butter for a richer taste.
• Sour Cream – Adds moisture and tang; substitute with Greek yogurt for a similar effect.
• Milk (2%) – Helps achieve the perfect batter consistency; any type works, including non-dairy alternatives.
• Pasteurized Egg Whites – Provides structure and volume; can substitute with aquafaba for a vegan option.

For the Raspberry Filling
• Frozen Raspberries – Creates the filling; fresh raspberries can also be used but should be cooked for flavor.
• Granulated Sugar (for filling) – Sweetens the raspberry layer; adjust to taste depending on tartness.

For the Buttercream
• Powdered Sugar – Essential for sweetness and texture in the buttercream; brown sugar can provide a caramel note.
• Slivered Almonds – For garnish, adding crunch and visual appeal; optional if nut-free.

This delightful Raspberry Almond Easter Cake is perfect for spring celebrations!

How to Make Raspberry Almond Easter Cake

Preheat Oven: Set your oven to 350°F (177°C) and prepare three 7-inch round cake pans by lining them with parchment paper. This ensures your cake releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. This step is crucial for an even texture throughout your cake.
Cream Butter and Sugar: In a stand mixer, cream together the granulated sugar, unsalted butter, and vegetable oil until the mixture is pale and fluffy. This should take about 5 minutes—patience is key!
Add Wet Ingredients: Gradually incorporate the pasteurized egg whites one at a time, mixing well after each addition. Then add in the sour cream and extracts until everything is well blended.
Combine Mixtures: Alternately add the dry ingredients and milk to the butter mixture in the mixer, starting and ending with the dry ingredients. Mix until just combined for a tender cake.
Bake Cakes: Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden brown on top.
Prepare Raspberry Filling: In a saucepan, cook the frozen raspberries, granulated sugar, and lemon juice over medium heat until bubbling. Add a cornstarch slurry to thicken, stirring continuously, then strain to remove seeds and chill.
Make Buttercream: In a clean bowl, whip the egg whites and powdered sugar until opaque and slightly stiff. Gradually add the unsalted butter, whipping until the buttercream is silky and smooth.
Assemble Cake: Once the cakes are cooled, trim the tops to level them. Layer the buttercream and raspberry filling between the cake layers. Apply a crumb coat, chill briefly, then finish with a decorative layer of buttercream.
Garnish: Before serving, generously top with fresh raspberries and slivered almonds to create a stunning visual and added texture.

Optional: Dust with powdered sugar for a sweet finish.
Exact quantities are listed in the recipe card below.

What to Serve with Raspberry Almond Easter Cake?

To enhance the delightful experience of your Raspberry Almond Easter Cake, consider these complementary sides and treats that will elevate your dessert table.

Earl Grey Tea: The floral notes of Earl Grey beautifully contrast with the cake’s sweetness, creating a sophisticated pairing.
Sparkling Wine: A glass of bubbly adds a celebratory flair, perfectly cutting through the richness of the buttercream.
Vanilla Bean Ice Cream: Creamy and rich, this is a classic complement that balances out the tartness of the raspberry filling. A scoop on the side makes every bite a lavish treat!
Fresh Berries Salad: A medley of seasonal berries adds a refreshing burst of flavor, harmonizing perfectly with the raspberry notes in the cake. Toss with a drizzle of honey for extra sweetness!
Lemon Curd Tart: The bright acidity of lemon curd tart can provide a zesty counterpoint to the sweetness of your cake. Each bite will invigorate your palate!
Whipped Cream: Light and fluffy, whipped cream offers a luscious contrast to the cake’s dense texture without overwhelming its flavors.
Coffee: A robust cup of coffee can enhance your tasting experience, particularly for those who enjoy the interplay of sweet and bitter flavors.

Storage Tips for Raspberry Almond Easter Cake

Room Temperature: Store the cake at room temperature, covered, for up to 1 day for optimal freshness. It’s perfect for serving right after baking!
Fridge: Wrap individual slices in plastic wrap or place in an airtight container, and keep in the fridge for up to 3 days to preserve moisture.
Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To enjoy slices warm, microwave for about 10-15 seconds, being careful not to overheat, so the raspberry almond cake remains fluffy and soft.

Raspberry Almond Easter Cake Variations

Feel free to sprinkle your own creativity into this delightful cake and make it truly yours!

Vanilla Twist: Swap almond extract for pure vanilla extract for a fragrant vanilla-raspberry delight.
Fresh Raspberries: Use fresh raspberries instead of frozen. They offer a burst of freshness that enhances the filling beautifully.
Gluten-Free: Substitute cake flour with a gluten-free flour blend for a cake that everyone can enjoy without gluten.
Coconut Cream: Replace heavy cream in buttercream with coconut cream for a tropical twist that pairs wonderfully with raspberries.
Berry Medley: Include a mix of berries, such as blueberries and blackberries, for a vibrant twist that adds depth to flavors.
Nut-Free Option: Omit slivered almonds or replace them with toasted sunflower seeds to add a nice crunch without the nuts.
Extra Zing: Add lemon zest to the raspberry filling for an invigorating citrus kick that brightens the overall flavor.
Layered Dessert: Transform the cake into a layered parfait by alternating cake cubes, raspberry filling, and buttercream in glasses for a visually delightful treat.

Tips for the Best Raspberry Almond Easter Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and an even cake texture.
Don’t Overmix: Be cautious not to overmix the batter once dry ingredients are added; this helps maintain a tender crumb in your Raspberry Almond Cake.
Proper Cooling: Allow cakes to cool completely before assembling. This prevents melting the buttercream and helps layers hold their shape.
Silky Buttercream: If your buttercream looks curdled, continue whipping—it will come together to a smooth silkiness.
Taste the Filling: Adjust the sugar in the raspberry filling based on the tartness of your raspberries; it should be a balanced, sweet-tart sensation.

Raspberry Almond Easter Cake Recipe FAQs

How do I select the best raspberries for my filling?
Absolutely! For the best flavor, choose raspberries that are deep red and plump, with a slight sheen. Avoid berries that are mushy or have dark spots all over. If using frozen raspberries, ensure they’re unsweetened to control the sugar in the filling.

What’s the best way to store leftover Raspberry Almond Easter Cake?
To keep your cake fresh, wrap individual slices in plastic wrap or place them in an airtight container. It can be stored in the fridge for up to 3 days, ensuring it stays moist and delicious.

Can I freeze the Raspberry Almond Easter Cake?
Yes, you can freeze it! To do so, wrap the cake tightly in plastic wrap and then place it in aluminum foil, or use a freezer-safe container. It will stay good for up to 2 months. When you’re ready to enjoy, simply thaw it in the fridge overnight before serving.

What if my buttercream looks curdled while making it?
No worries! If your Swiss meringue buttercream appears curdled, keep whipping it. Sometimes the temperature of the butter had either been too cold or too warm. After a few more minutes of mixing, it should smooth out to that silky consistency you’re aiming for.

Can I make this cake dairy-free?
Absolutely! For a dairy-free version, substitute unsalted butter with coconut oil and use non-dairy milk and yogurt in the recipe. The cake will still turn out deliciously moist and flavorful.

How should I garnish my Raspberry Almond Easter Cake?
For a beautiful presentation, top your cake with fresh raspberries and slivered almonds. The contrast not only enhances the visual appeal but adds a delightful crunch. You can also dust it with powdered sugar for that extra sweet touch!