Name: Almond Raspberry Swirl Cake
Prep time: 25 min
Cook time: 33 min
Total time: 58 min
Ingredients: 8 oz cream cheese, softened; 1.5 sticks unsalted butter, softened; 2 cups sugar; 4 large eggs, room temperature; 3 cups cake flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup buttermilk; 0.25 cup vegetable oil; 1 Tablespoon almond extract; 0.33 cup seedless raspberry jam, plus additional (to spread between the cake layers); 1 cup reserved cake batter; 0.33 cup seedless raspberry jam; 1 cup heavy cream; 0.25 cup confectioners sugar; 1 teaspoon vanilla extract; 2 sticks unsalted butter, slightly softened; 16 oz cream cheese, softened; 2 teaspoons vanilla extract; 0.5 teaspoon salt; 6 cups confectioners sugar (or up to 6.5 cups)

Jump to Recipe

If you’ve ever wished for a dessert that’s both indulgent and elegant, you’re in for a treat with this Almond Raspberry Swirl Cake! This cake pairs the nutty richness of almond with bright, tangy swirls of raspberry that are not just eye-catching but absolutely delicious. I remember the first time I served this cake at a family brunch—eyes widened, slices disappeared in seconds, and cousins begged for “just one more piece.” Did you know almond and raspberry are considered one of baking’s most beloved culinary couples? It’s true!

What really makes this cake shine is how simple it is to put together, even on a busy weeknight. Similar to the Lemon Blueberry Layer Cake I shared last month, this cake is a showstopper that doesn’t require fancy ingredients or hours in the kitchen. This one takes less time, looks even more stunning, and wins over anyone who loves classic bakery flavors. Are you ready for a slice of happiness? Let’s dive in!

What is Almond Raspberry Swirl Cake ?

So, what exactly is an Almond Raspberry Swirl Cake? With a name like that, it almost sounds like it should be twirling onto center stage at your next celebration! The “swirl” comes from ribbons of sweet raspberry jam winding through tender almond cake, creating a treat that looks as good as it tastes. Why almond and raspberry? Because, as my grandma used to say, “the way to a man’s heart is through his stomach”—and this cake has won its way into plenty of hearts! Ever wonder what happens when classic almond pound cake meets the swirl from a jelly roll? This cake! Give it a try and get ready for rave reviews from friends and family, guaranteed.

Why You’ll Love This

The charm of this Almond Raspberry Swirl Cake is in its irresistible almond flavor and the vibrant pops of raspberry throughout. The first bite delivers a soft, buttery crumb that’s elevated by the sweet-tart appeal of luscious raspberry jam. Think bakery-quality taste at a fraction of the cost—making this cake at home not only saves money but gives you control over every delicious layer.

What really sets it apart are the toppings: silky almond cream cheese frosting and a glossy swirl of raspberry jam that looks almost too pretty to eat. Tempted by fruit-filled cakes like my Strawberry Yogurt Cake? This one’s even easier and will make you the star of any gathering. Whether you bake it for a birthday, a luncheon, or just because, this cake promises to win you over. Try it yourself and see why everyone raves about this delightful treat!

How to Make :

Quick Overview

Almond Raspberry Swirl Cake is surprisingly straightforward, with just a few extra touches to make it extra special. The creamy almond-infused batter comes together quickly, and the deep raspberry swirls are as easy as stirring jam through the cake layers. With about 25 minutes of prep and just under an hour in the oven, you’ll have a bakery-worthy cake ready in under two hours—no need to fuss with fancy decorating skills. Perfect for both beginning bakers and seasoned pros!

Ingredients

For the cake:

8 oz cream cheese, softened
1 1/2 sticks unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 Tablespoon almond extract
1/3 cup seedless raspberry jam, plus additional to spread between the cake layers
Raspberry Flavoring (optional)
1 cup of reserved cake batter

For the raspberry swirl:

1/3 cup seedless raspberry jam

For the whipped cream:

1 cup heavy cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract

For the frosting:

2 sticks unsalted butter, slightly softened
16 oz cream cheese, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
6 to 6 1/2 cups confectioners sugar

Step-by-Step

Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
Make the Cake Batter
In a large bowl, beat together the cream cheese and softened butter until creamy and smooth, about 2-3 minutes. Add the sugar and continue to beat until light and fluffy. Incorporate the eggs one at a time, mixing well after each addition.
Combine the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Add Wet Ingredients and Flavorings
Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined. Blend in the vegetable oil and almond extract. For extra flavor, add a drop or two of raspberry flavoring if desired.
Swirl the Raspberry Jam
Remove 1 cup of the batter and stir it together with 1/3 cup seedless raspberry jam for your swirl layer.
Layer and Swirl the Batters
Divide the remaining plain batter evenly among the three prepared pans. Spoon dollops of the raspberry batter over each layer and swirl gently using a knife or skewer to create a marbled effect.
Bake the Cake
Bake in the preheated oven for about 28-33 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Frosting
Beat the softened butter and cream cheese together until fluffy. Add in 2 teaspoons vanilla extract and 1/2 teaspoon salt. Gradually incorporate confectioners sugar, beating until smooth and creamy.
Assemble the Cake
Place one cake layer on your serving plate and spread a thin layer of raspberry jam (about 2-3 tablespoons). Top with a second cake layer, repeat with more jam, and then add the final layer. Frost the top and sides generously with cream cheese frosting.
Make the Whipped Cream
Whip the heavy cream with confectioners sugar and vanilla extract until stiff peaks form. You can pipe this on top of the cake for a decorative finish, or serve it on the side.
Optional: Add Extra Raspberry Swirl on Top
Drizzle extra raspberry jam over the frosted cake and gently swirl with the tip of a knife for a bakery-style finish.

What to Serve Almond Raspberry Swirl Cake With

Pair this luscious cake with a hot cup of Earl Grey tea or a chilled glass of Prosecco for an elegant dessert spread. Looking for a brunch twist? Serve alongside a fresh fruit salad and finger sandwiches. If you’re celebrating, add a scoop of vanilla bean or raspberry sorbet. For the ultimate treat, enjoy a slice with a dollop of whipped cream and a few fresh raspberries on the side.

Top Tips for Perfecting

Make sure all your ingredients are at room temperature—this ensures a smoother, more even cake batter.
If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Swirl the raspberry jam gently for pretty ribbons without over-mixing (no one wants purple batter!).
Freeze cake layers for 30 minutes before assembling to make frosting even easier and crumb-free.
If almond extract isn’t your favorite, swap with vanilla or add a bit of lemon zest for a different twist.

Storing and Reheating Tips

Wrap any leftover cake slices tightly in plastic wrap or store in an airtight container in the refrigerator for up to 5 days. To keep your cake extra moist, press a piece of wax paper against the cut surface before covering. The cake layers can also be wrapped and frozen for up to 3 months—just thaw in the fridge overnight before serving. For a just-baked taste, let refrigerated cake come to room temperature for 30 minutes before enjoying.

FAQs

Can I use frozen raspberries instead of jam?

Frozen berries work, but make sure to cook them down into a thick puree to avoid excess moisture in the cake layers.

Is there a way to make this cake gluten-free?

Absolutely! Swap the cake flour for a gluten-free 1-to-1 baking flour blend.

How do I prevent the cake from sticking to the pans?

Lining the pan bottoms with parchment paper and generously greasing the sides does the trick every time.

Can this cake be made in advance?

Yes! Bake and freeze the layers up to two weeks ahead. Thaw, then fill and frost the day of serving.

What can I use instead of cream cheese in the frosting?

Mascarpone cheese or a thick Greek yogurt are tasty alternatives for a similar creamy texture.

Conclusion

Almond Raspberry Swirl Cake is an irresistible dessert that beautifully blends simplicity, elegance, and unforgettable flavor. Every moist, tender bite brings together fragrant almond and sparkling raspberry in gorgeous harmony. Perfect for any season or celebration, this cake is a joy to bake and an even greater joy to share. Whether you’re impressing guests, spoiling family, or just treating yourself, this recipe is sure to become a staple in your kitchen. Ready for your kitchen to smell like a French bakery? Preheat that oven, swirl in some jam, and delight in every bite—happy baking!