One-Bowl Raspberry Almond Sheet Cake
A moist and tender almond-flavored sheet cake studded with fresh raspberries and topped with sliced almonds, ideal for casual gatherings or afternoon tea. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt 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 270 calories and feeds 12, 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
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 1/2 tsp almond extract
- 3/4 cup whole milk
- 1 1/2 cups fresh raspberries
- 1/2 cup sliced almonds
- 2 tbsp powdered sugar (optional for dusting)
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until combined.
- Step 2: In a large mixing bowl, beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Add 3 large eggs one at a time, beating well after each addition, followed by 1 1/2 tsp almond extract.
- Step 4: Alternately add the dry ingredients and 3/4 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
- Step 5: Gently fold in 1 1/2 cups fresh raspberries, taking care not to crush them.
- Step 6: Pour batter into a greased 9x13-inch baking pan and smooth the top. Sprinkle evenly with 1/2 cup sliced almonds.
- Step 7: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the almonds are toasted golden.
- Step 8: Let cool completely, then dust the top with 2 tbsp powdered sugar if desired before slicing and serving.
Frequently asked questions
How long does One-Bowl Raspberry Almond Sheet Cake take to make?
Total time is about 60 minutes (15 min prep + 45 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 One-Bowl Raspberry Almond Sheet Cake?
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 One-Bowl Raspberry Almond Sheet Cake?
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 One-Bowl Raspberry Almond Sheet Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 One-Bowl Raspberry Almond Sheet Cake?
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.
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