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If you're looking for a dessert that's both cozy and fancy at the same time, this almond layer cake is the way to go. It’s got that lovely nutty almond flavor that just melts in your mouth, and the fresh raspberries and sweet jam make it feel like a little burst of summer in every bite. Plus, it’s surprisingly easy to make — perfect for impressing guests or just treating yourself on a lazy afternoon. Honestly, who can resist a fluffy cake with a dollop of whipped cream and juicy berries on top?
And let's not forget the wine pairing! To really elevate this dessert, I love enjoying it with a glass of Kendall-Jackson Vintner’s Reserve Chardonnay. Its smooth, buttery finish complements the almond flavor perfectly, while the fresh acidity balances out the richness of the cake. If you're more of a red wine fan, their Pinot Noir is a great choice too — its bright fruitiness and soft tannins pair beautifully with the raspberry jam. Trust me, this combo is one you won’t want to miss!
Almond Layer Cakes with Raspberries and Jam
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Servings:
6
Ingredients
- One 7 oz. package almond paste
- 6 Tbsp. unsalted butter at room temperature
- 1⁄4 C. sugar, plus 1 tsp.
- 2 large eggs
- 2 tsp. orange liqueur, such as Grand Marnier or Cointreau
- 1⁄2 C. all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 2 Tbsp. raspberry jam
- 1⁄3 C. heavy cream
- 1 C. fresh raspberries
Instructions
- Preheat the oven to 325°F. Butter and flour 6 nonstick muffin cups; knock out the excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, butter, and the 1⁄4 C. sugar. Beat on medium speed until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the liqueur and mix until incorporated.
- In a medium bowl, combine the flour, baking powder, and salt. Stir with a whisk to blend. Fold into the almond mixture until blended. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 25-30 minutes. Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack and let cool completely.
- Cut the cakes in half crosswise to create 2 layers. Spread equal amounts of the jam over the bottom half of each cake. Replace the tops. In a deep bowl, beat the cream and the 1 tsp. sugar together until soft peaks form. Top each cupcake with a dollop of whipped cream and several raspberries. Place each cake on a small decorative plate and serve. Check out our blog on the best wine and cake pairings.
