Go Back
+ servings
square image of overhead shot of raspberry almond cake on a white cake stand
Print Recipe
4.42 from 12 votes

Raspberry Almond Snack Cake Recipe

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert, Snack
Keyword: cake, easy dessert recipe, easy snack, summer dessert
Servings: 12
Calories: 243kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowls
  • 9-inch Round Cake Pan
  • Parchment Paper
  • Whisk


  • 1 stick Unsalted Butter (1 stick butter = ½ cup)
  • 1 cup All-Purpose Flour (1 cup flour = 125g)
  • ¾ cup Super-Fine Almond Flour (see note)
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • 1 cup White Sugar (1 cup white sugar = 200g)
  • 2 large Eggs
  • 1 teaspoon Almond Extract
  • 1 pint Fresh Raspberries
  • Powdered Sugar, for dusting (optional)


  • Preheat oven to 350°F / 177°C.
  • In a medium mixing bowl, melt the butter (portion for the cake) in the microwave. Set aside and allow it to cool slightly.
  • Line a 9-inch round pan with a round of parchment paper and then spray it with nonstick cooking spray. (Note: I know it’s a bit of a hassle to cut out a parchment paper round, but berries have a tendency to stick, so you’ll be glad you did it here.)
  • In a small mixing bowl, whisk together all-purpose flour, almond flour, baking soda, and baking powder. Set aside.
  • To the bowl with the melted butter, add sugar, eggs, and almond extract. Whisk well until pale and foamy.
  • Pour dry ingredients over wet ingredients and gently stir everything until just combined.
    Pour batter into prepared cake pan. Tap the pan firmly on the counter to help the batter spread out into any even layer.
  • Scatter raspberries over top of the cake. (Resist the urge to press them in at all - they will naturally sink to different levels as the cake bakes.)
  • Bake until cake starts to pull away from the edges of the pan and the center is just set, 34 to 38 minutes.
  • Let cake cool for 10 to 15 minutes in the pan. (Note: The cake will sink slightly in the middle as it cools. This is what gives it a rich, tender-chewy texture.)
  • Run a knife around the edges to help it release before slicing it or transferring it to a serving plate. If you'd like, dust it lightly with powdered sugar right before serving.
  • Can be stored at room temperature or in the refrigerator for up to 3 days.


Almond Flour - For the most tender texture, be sure to use super-fine almond flour. I use Bob's Red Mill brand. This cake will work with either natural or blanched almonds. It will have a more golden-brown color and rich nutty flavor if using natural almond flour. It is a pale golden color and more mild almond flavor with blanched almond flour. 


Calories: 243kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 105mg | Potassium: 94mg | Fiber: 4g | Sugar: 19g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg