Light, moist almond-scented cake topped with piped swirls of vanilla whipped cream and crowned with fresh raspberries—this rustic yet elegant dessert is perfect for brunches, celebrations, or any sweet summer moment. The blend of delicate almond flavor with the tart brightness of raspberries makes it a memorable treat.

Why You’ll Love This Recipe

This cake is a beautiful fusion of simplicity and refinement. The almond flour lends a tender crumb and nutty aroma, while the vanilla whipped cream and fresh raspberries bring balance and freshness. It’s easy enough for a casual gathering but impressive enough for special occasions. Best of all, it can be made ahead and decorated just before serving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 cup all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup milk

For the Topping:

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Optional: powdered sugar for dusting

directions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
Gradually add the dry ingredients and milk alternately, beginning and ending with the dry mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Once the cake is fully cooled, pipe or spread the whipped cream over the top.
Garnish with fresh raspberries and lightly dust with powdered sugar before serving, if desired.

Servings and timing

Serves: 8–10 slices
Prep time: 20 minutes
Cook time: 30–35 minutes
Cooling time: 1 hour
Total time: About 1 hour 50 minutes

Variations

Berry Swap: Use strawberries, blueberries, or blackberries instead of raspberries.
Frosting Option: Replace whipped cream with cream cheese frosting for a richer finish.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Citrus Touch: Add lemon or orange zest to the batter for a citrusy twist.
Layered Cake: Slice the cake horizontally and add whipped cream and fruit between layers for a layered version.

storage/reheating

Store the cake (without whipped cream) covered at room temperature for up to 2 days.
If already topped with whipped cream, store in the refrigerator for up to 3 days.
Do not freeze whipped cream; however, the cake base can be wrapped and frozen for up to 2 months. Thaw and decorate before serving.

FAQs

Can I use all-purpose flour only?

Yes, you can replace the almond flour with more all-purpose flour, but the texture will be slightly less moist and flavorful.

Can I make the cake ahead of time?

Yes, the cake can be baked a day in advance. Decorate with whipped cream and raspberries shortly before serving.

Can I use frozen raspberries?

Yes, but thaw and drain them first to avoid excess moisture on the whipped cream.

How do I know when the whipped cream is ready?

Whip until stiff peaks form—when the cream holds its shape and does not fall over when lifted.

Can I use store-bought whipped topping?

Yes, but freshly whipped cream provides better texture and flavor.

Can I use almond milk instead of regular milk?

You can, but note that it may slightly alter the richness and texture of the cake.

Is this cake overly sweet?

No, the sweetness is balanced by the tartness of raspberries and the lightness of the whipped cream.

Can I bake this in a different pan?

Yes, you can use an 8-inch round pan for a thicker cake or a square pan, adjusting the baking time as needed.

Do I need to toast the almond flour?

No, toasting is not necessary. Use it as is to maintain the cake’s soft texture.

How long can the whipped cream hold its shape?

Stabilized with powdered sugar, it should hold for a day, but it’s best used within a few hours of whipping.

Conclusion

This Vanilla Almond Cake with Whipped Cream and Raspberries is a delightful, crowd-pleasing dessert that combines delicate flavors with rustic charm. Whether served at a brunch, summer party, or holiday dinner, it brings elegance and flavor to the table without being overly complex. Prepare, decorate, and enjoy—a timeless classic in every bite.