This easy, no-mixer-needed, moist almond cake is dotted with raspberries. Raspberry Almond Snack Cake is lightly sweet – great for dessert but fits right in at brunch.

Few things say summer like a berry-filled dessert, and this incredibly simple almond cake is filled with tart and sweet raspberries. It’s one of those cakes that is even better a day or two after baking and needs nothing more than a dusting of powdered sugar as a topping.

Here’s all you need to make it:

Ingredients

• Unsalted Butter – No need to worry about softening it ahead of time. Melt the butter and let it cool slightly before you get started. Salted butter is just fine but your cake will be slightly more salty (of course!). 
• Almond Flour – Almond flour (finely ground almonds) is key to the texture and flavor of this cake. Any variety will work, though it will produce slightly different results. See below for more details. 
• Almond Extract – Almond extract boosts the almond flavor here. If you don’t have it or don’t want to buy it, just use Pure Vanilla Extract. The almond flavor will be more subtle, but the cake will still be great.
• Fresh Raspberries – I haven’t had a chance to test this cake with frozen raspberries, but I would guess it would work just fine.
• All-Purpose Flour, Baking Soda, Baking Powder, Sugar, Eggs – All the usual suspects required for baking. Don’t miss that you’ll need both baking soda and baking powder to give this cake a bit of rise and a nice crumbly texture.

How to Make Raspberry Almond Snack Cake

1. Prepare a 9-inch Cake Pan. Line the pan with parchment paper and spray it with nonstick cooking spray. These steps will insure the cake is very easy to remove after baking.
2. Mix wet ingredients. Mix melted butter (let it cool slightly first), sugar, eggs, and almond extract until pale and foamy.
3. Mix dry ingredients. Combine all-purpose flour, almond flour, baking soda, and baking powder.
4. Make batter. Pour dry ingredients over wet ingredients. Stir just until combined.
5. Add raspberries. Pour batter into prepared pan. Top with raspberries.
6. Bake at 350°F for 34 to 38 minutes.
7. Let cake cool.
8. Slice and serve!

Natural vs Blanched Almond Flour

Almond flour comes in both natural and blanched varieties. Blanched almond flour comes from almonds that have had the skins removed and is a white color throughout with a more subtle almond flavor. Natural almond flour comes from almonds that were ground with their skins on and has a more nutty, rich almond flavor.

Either type of almond flour will work well with this cake. The photo below shows the cake made with natural almond flour. The other images throughout this post show the cake made with blanched almond flour.

How to Store Almond Cake

Almond cake can be stored in a well-sealed container at room temperature or in the refrigerator for up to 3 days. It can also be frozen for up to 6 months.

Possible Variations

• Use different berries – Full disclosure, this cake is best with raspberries. They are just soft enough to melt into the cake and offer a tart flavor to balance the sweetness of the cake. But, now that I’ve made that case, you really could use any type of berry here.
• Serve with ice cream / whipped cream – Serve the cake on its own or it is great with vanilla ice cream or fresh whipped cream. 

More Snack-Friendly Cakes

• Chocolate Chip Ricotta Cake
• Easy Vanilla Snack Cake
• One-Bowl Chocolate Cake
• Applesauce Cake
• Pumpkin Chocolate Chip Snack Cake
• Semolina Yogurt Cake

Favorite Tools for Round Cakes

• 9-inch Cake Pan – This is my absolute favorite cake pan.
• Flat Whisk – A flat whisk is my favorite tool for scraping around all of the edges of a bowl.
• Glass Mixing Bowls