Layered Raspberry Almond Cream Cake Slice
A moist almond-infused sponge cake layered with fresh raspberry preserves and whipped cream, perfect for slicing. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 1/2 cup whole milk
- 3/4 cup fresh raspberry preserves
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/3 cup, toasted sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
- Step 2: In a separate large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar with an electric mixer until fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition. Mix in 1 tsp almond extract.
- Step 3: Alternately add flour mixture and 1/2 cup whole milk to the butter mixture in three parts, beginning and ending with flour, mixing until just combined.
- Step 4: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
- Step 5: In a chilled bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Step 6: Slice cooled cake horizontally into two layers. Spread 3/4 cup fresh raspberry preserves on the bottom layer, then spread half the whipped cream over the preserves.
- Step 7: Place top cake layer and spread remaining whipped cream on top. Sprinkle 1/3 cup toasted sliced almonds evenly over the top. Chill for 1 hour before serving.
Frequently asked questions
How long does Layered Raspberry Almond Cream Cake Slice take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Layered Raspberry Almond Cream Cake Slice?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Layered Raspberry Almond Cream Cake Slice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Raspberry Almond Cream Cake Slice for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Raspberry Almond Cream Cake Slice?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
