Raspberry Almond Cake

Name: Raspberry Almond Cake
Prep time: 15 min
Cook time: PT-481162H28M21S
Total time: 1 h
Ingredients: 1 1/4 Cups (150g) All-Purpose Flour; 1/2 Cup (48g) Fine Almond Flour; 1 3/4 Teaspoon Baking Powder; 1/2 Teaspoon Fine Salt; 1 Cup (200g) White Sugar; Zest of 1 Whole Large Lemon; 3 Large Eggs, room temp; 2/3 Cup (134g) Light Olive Oil; 1/2 Cup (114g) Plain Whole Milk Greek Yogurt or Sour Cream, room temp; 1 Teaspoon Vanilla Extract; 1 Teaspoon Almond Extract; 3/4 Cup (90g) Fresh Raspberries; 3 Tablespoons Sliced Almonds; 1 Cup (227g) Heavy Cream, cold; 2 Tablespoons Powdered Sugar; 1 1/2 Cups (180g) Fresh Raspberries

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A rustically beautiful, single-layer Raspberry Almond Cake, topped with homemade whipped cream, fresh raspberries and a dusting of powdered sugar! The cake is made with a little bit of almond flour, olive oil, Greek yogurt and studded with juicy raspberries and sliced almonds. A delightful treat that's perfect for breakfast, brunch, dessert and everything in between!

Close up of a slice of raspberry almond cake on a stack of plates.

Scented with notes of lemon, vanilla and sweet almond, this cake is absolutely delicious! It's wonderfully light and moist, not too sweet and so easy to make!

If you're looking for more olive oil dessert recipes, check out my Pistachio and Rose Olive Oil Cake, Chocolate Olive Oil Cake and Olive Oil Brownies!

Raspberry olive oil cake sits on a glass cake stand with fresh raspberries all around. A hand with a sifter dusts the cake with powdered sugar.

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Why You Will Love This Raspberry Almond Olive Oil Cake
Ingredient Notes
Step-By-Step Instructions
Substitutions
Variations
Storage
Expert Tips
FAQ
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Why You Will Love This Raspberry Almond Olive Oil Cake

Soft and Moist - A combination of olive oil and Greek yogurt keeps the crumb light and super soft.
Easy to Make - This one-bowl recipe has minimal steps and takes less than 15 minutes to prep.
Not too Sweet - This cake is not too sweet and pairs well with the tart raspberries.
Versatile - You can easily swap out for any seasonal fruit or berries or keep it plain. Also, instead of serving it with whipped cream and raspberries, you can serve it with a light dusting of powdered sugar or a simple glaze.
Can be Made Ahead - The unfrosted cake can be made 3 days ahead and stored in an airtight container on the counter. The whipped cream can also be made 2 days in advance and stored in the fridge. Assemble everything right before serving.

Ingredient Notes

Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!

Raspberry almond olive oil cake ingredients, which include, all-purpose flour, almond flour, baking powder, salt, sugar, lemon zest, eggs, olive oil, Greek yogurt, vanilla extract, almond extract, fresh raspberries and sliced almonds.

Raspberry Almond Cake

Flour - We are using a combination of all-purpose flour and fine almond flour.
Baking Powder - Helps the cake rise and makes the texture light.
Fine Salt - Rounds out the flavors and balances the sweetness.
White Sugar - Sweetens and adds moisture.
Lemon Zest - Lightly scents the cake. If you'd like a stronger lemon flavor, use 2 lemons.
Eggs - Adds structure and lightens the texture.
Olive Oil - Makes the cake light and moist.
Greek Yogurt - Adds structure and moisture.
Vanilla and Almond Extract - For flavor.
Raspberries - Adds tartness and balances the sweetness. I used fresh raspberries because they are readily available, but you can also use frozen. Do not thaw them before using.
Sliced Almonds - Adds texture and nuttiness.

Topping ingredients, which include raspberries, powdered sugar and heavy cream.

Topping (optional)

Heavy Cream + Powdered Sugar - Heavy Cream and powdered sugar are whipped to medium peaks and will top the cake. Extra powdered sugar can also be dusted on the cake.
Fresh Raspberries - Best to use fresh raspberries if serving with the cake.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Raspberry Almond Cake! Please find detailed instructions in the recipe card at the end of this post.

White sugar and fine lemon zest is combined and rubbed together in a large mixing bowl.

Step 1. In a large mixing bowl, combine grated lemon zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.

Three large whole eggs are added to the lemon sugar mixture.

Step 2. With an electric hand mixer, whisk the lemon sugar mixture and all the eggs together until light and fluffy, about 2 minutes on medium/high speed. Scrape down the sides and bottom of the bowl as needed.

Olive oil is drizzled into the egg and sugar mixture.

Step 3. Next, drizzle in the olive oil and mix well.

Greek yogurt, vanilla extract and almond extract are added to the egg, sugar, olive oil mixture.

Step 4. Then, add the Greek yogurt, vanilla extract and almond extract and mix until incorporated.

Dry ingredients which include, all-purpose flour, almond flour, baking powder and salt, are sifted into the wet ingredients.

Step 5. Sift in the dry ingredients and mix on the lowest speed until just combined. Do not overmix! The batter will be more on the thinner side.

Cake batter is poured into a parchment paper-lined 8-inch round springform pan.

Step 6. Pour batter into a prepared 8-inch (20 cm) round springform pan. You can also use a regular 8-inch (20 cm) round or square cake pan.

Cake batter is topped with fresh raspberries and sliced almonds.

Step 7. Top with fresh raspberries and sliced almonds. Bake at 350ºF (176ºC) for 40 to 45 or until an inserted toothpick in the middle of the cake comes out with a few moist crumbs.

Baked cake taken out of the oven and placed on a wire rack.

Step 8. Allow cake to cool in the pan for 10 minutes, then run a paring knife around the edge of the cake and carefully remove from the pan. Let cake cool completely on a wire rack.

Step 9. When you are ready to serve, make the topping. In a medium bowl, whisk together heavy cream and powdered sugar until you reach medium to stiff peaks. Top cake with whipped cream, fresh raspberries and a dusting of powdered sugar. Serve and enjoy!

A slice of raspberry olive cake is being removed with a cake server.

Substitutions

Greek Yogurt - You can easily substitute it for full-fat sour cream.
Olive Oil - I'm using a light olive oil (not an affiliate link), but you can sub for a neutral oil such as avocado, canola or grapeseed oil. You can also use a high quality extra-virgin olive oil if you'd like a stronger flavor.
Lemon Zest - Feel free to experiment with other citrus zest, such as lime, orange or grapefruit.
Almond Extract - Although almond extract is highly highly recommended, you can omit it if you don't have any on hand. Just increase the vanilla extract to 2 teaspoons.

Variations

Topping Optional - This cake is wonderful even without the whipped cream and fresh raspberries on top. My husband and I enjoy eating the cake on it's own with our morning latte!
Other Berries and Fruit - Instead of raspberries, you can try strawberries, blueberries, blackberries, cherries, peaches, plums, apricots, nectarine and so many more.
Omit the Fruit - I also love making this cake without any fruit.
Make it more Lemony - For all you lemon lovers, add the zest of 2 large lemons! You can also add a tablespoon of poppy seeds for added crunch. If you're looking for more lemon recipes, check out my, Lemon Poppy Seed Yogurt Loaf Cake, Lemon Poppy Seed Honey Cake or Garlic Confit Lemon Pasta!
Make it Gluten-Free - You can use a 1 to 1 cup gluten-free flour.

Storage

For the Naked Cake

Room Temperature – Store in an airtight container and on the counter for up to 3 days.
Refrigerator – Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before enjoying.
Freezer - Cool cake completely, slice and then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying!

For the Frosted Cake

After the cake is topped with whipped cream and raspberries, it’s best consumed the same day. However, if you have any leftover, store in the fridge for 3 days. If you’d like to prolong the shelf life, serve individual slices with cream and berries rather then the whole cake.

Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake!

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Make sure your eggs and Greek yogurt are at room temperature. Submerge eggs in a bowl of hot tap water for 15 minutes. Swap out the with more hot tap water half way through. Greek yogurt can quickly be brought to room temperature by microwaving for about 10 seconds.

After 30 minutes of baking, if the cake is getting too browned, loosely tent it with foil.

You can make the cake and whipped cream ahead and then assemble right before serving. Once you top it with the cream, it will soften after a day.

A close up of the inside of the cake, showing moist texture of the cake.

FAQ

I don't have a springform pan. Can I still make this cake?

Yes, you can! You can use a regular round or square 8-inch cake pan. Don't forget to grease and line the bottom of the pan with parchment paper.

Can I use frozen raspberries in the batter?

Yes, you can! There is no need to thaw the raspberries. Just toss them in the batter frozen.

Can I freeze this cake?

Yes, it actually freezes really well! Cool cake completely, slice and then wrap each piece in cling wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying!

Do I have to top this cake with whipped cream and raspberries?

You do not. You can either serve it as is, topped with powdered sugar or with a simple glaze. It's really versatile and can be enjoyed a number of ways.

A slice of raspberry olive oil cake is on a stack of white plates.

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