There’s something undeniably heartwarming about a slice of Raspberry Bakewell Cake—moist, golden, and packed with sweet, tart berries nestled in a buttery almond sponge. If you’ve ever enjoyed a Bakewell Tart and thought, “I wish I could eat this in cake form,” then honey, you’re in the right place.
This isn’t just any cake. This is the kind of cake you bring to a Sunday family lunch and leave with an empty plate and a recipe request from your sister-in-law. It’s easy to make (hello, food processor!), tastes like something you picked up at a quaint English tea shop, and makes your whole house smell like you’ve got your life very together—even if you’re still in your pajama pants at 3 p.m.
Whether you’re baking for a crowd or sneaking a slice with your afternoon coffee, this Raspberry Bakewell Cake delivers on flavor, simplicity, and charm. Let’s get into it.
Why You’ll Love This Raspberry Bakewell Cake
This isn’t just a cake—it’s an experience. A nostalgic nod to a classic Bakewell Tart, but easier, softer, and perfect for everyday cravings. Here’s why it’s one of our top go-to recipes at DynaRecipes:
- ✅ Effortless prep: All the magic happens in a food processor. No creaming, sifting, or complicated steps.
- 🍰 Raspberry & almond dream team: That cozy combo of fruity tang and nutty richness? Pure joy.
- ✨ Beautifully rustic: This cake doesn’t need fancy frosting. A dusting of icing sugar and flaked almonds does all the heavy lifting in the looks department.
- ⏱️ Quick cleanup: One bowl = fewer dishes = happy you.
If you’re someone who’s craved that cozy Bettys almond and raspberry cake flavor but didn’t want to spend half the day in the kitchen, this is your shortcut to bakery bliss.
Ingredients You’ll Need
Here’s the beauty of this recipe: it uses basic pantry staples with a few star players (looking at you, ground almonds and raspberries). You’ll need:
- 140g ground almonds – Adds moistness and that signature nutty flavor.
- 140g butter, softened – For richness and melt-in-your-mouth texture.
- 140g caster sugar – Sweet but not overpowering.
- 140g self-raising flour – Gives the cake its lightness and rise.
- 2 eggs – Bind everything together and add richness.
- 1 tsp vanilla extract – For warm, sweet undertones.
- 250g raspberries – Fresh or frozen (unthawed).
- 2 tbsp flaked almonds – For a golden, toasty topping.
- Icing sugar – To finish with a snowy sprinkle of sweetness.
Pro Tip: Don’t worry if your raspberries look like they’re disappearing into the batter during baking. They resurface like magic once it’s done!
How to Make Raspberry Bakewell Cake – Step-by-Step
This cake is wonderfully unfussy. Even if baking isn’t your usual jam (pun intended), you’ll breeze through these steps.
Step 1: Preheat & Prep
Set your oven to 180°C (160°C fan) / 350°F. Grease and line the base of a 20cm (8-inch) loose-bottomed cake tin with parchment paper. This helps the cake pop out cleanly after baking.
Step 2: Blend Your Batter
Pop the ground almonds, softened butter, sugar, flour, eggs, and vanilla extract into a food processor. Blitz until you have a thick, creamy batter. That’s it—seriously. You’re already halfway there!
No food processor? No problem. You can mix everything by hand or use an electric mixer—just beat until smooth.
Step 3: Layer It Up
Spoon half the batter into your prepared tin and smooth it out.
Next, scatter two-thirds of the raspberries over the batter. Press them in just slightly—they don’t have to be perfectly spaced. This is rustic baking at its best.
Gently dollop and spread the remaining batter over the raspberries. Don’t worry if some berries peek through.
Top with the rest of the raspberries and sprinkle the flaked almonds generously on top.
Step 4: Bake to Golden Perfection
Pop the cake in the oven and bake for 50 minutes, or until golden brown. The top should be lightly crisp and a skewer inserted into the center should come out with a few soft crumbs.
If the top starts browning too quickly, loosely cover with foil during the last 10–15 minutes.
Step 5: Cool & Finish
Allow the cake to cool in the tin for about 10–15 minutes, then transfer to a wire rack. Once fully cool, dust with icing sugar before slicing and serving.
It’s gorgeous served as-is, but a little dollop of crème fraîche or whipped cream? Chef’s kiss.
Behind the Recipe: A Little Storytime
This Raspberry Bakewell Cake became an unexpected hit during a quiet weekend when my sister brought over a basket of garden raspberries that needed “using up” (aka: she knew I’d bake something with them). I whipped up this cake, and before the kettle even boiled, we were eating warm slices with our coffee, both of us humming happy little “mmms” like we were on The Great British Bake Off.
Since then, it’s become my go-to for everything from baby showers to neighborly “thank you” gifts. And let me tell you—it’s always a hit.
Tips for Raspberry Bakewell Cake Success
Let’s set you up for the win with a few helpful tips:
- Room temp ingredients = better blending. Soft butter and room temp eggs mix more easily for a smoother batter.
- Don’t skimp on the almonds. They’re what give this cake its signature moist texture and flavor.
- Frozen raspberries are your friend. If using frozen, toss them in a bit of flour before adding to the batter to help prevent sinking.
- Want extra almondy flavor? Add ½ tsp almond extract to the batter along with the vanilla.
Make It Your Own: Variations & Add-Ons
Want to get a little creative with your Raspberry Bakewell Cake? Here are some tasty variations to try:
- Add raspberry jam: Spread a layer of raspberry jam between the two layers of batter for a more tart-like experience.
- Switch the fruit: Try blueberries, blackberries, or even chopped cherries.
- Add lemon zest: A little brightness goes a long way to balance the rich almond flavor.
- Mini Bakewell cakes: Divide the batter into muffin tins (lined with cupcake cases) and bake for 20–25 minutes.
Raspberry Bakewell Cake vs. Bakewell Tart: What’s the Difference?
Though both share that divine almond-raspberry combo, they’re quite different:
| Bakewell Tart | Raspberry Bakewell Cake |
|---|---|
| Pastry base | Cake-like sponge |
| Filled with jam + frangipane | All-in-one almond batter |
| Topped with icing or almonds | Flaked almonds + icing sugar |
| Served as a slice of tart | Served like a traditional cake |
FAQs
Can I substitute self-raising flour with all-purpose flour?
Yes! Just add 1½ tsp baking powder to your 140g of all-purpose flour.
Can I freeze Raspberry Bakewell Cake?
Definitely. Slice and wrap individual pieces tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight or warm gently in the oven.
Is this recipe gluten-free?
Not as written—but you can use a gluten-free self-raising flour blend and double-check your baking powder. Almond flour is already gluten-free.
How many people does it serve?
This recipe makes 8 generous slices, but you can stretch it to 10 smaller ones if needed (although good luck stopping at one!).
Pair It With…
This cake pairs beautifully with:
- Tea lattes (think earl grey or chai)
- Afternoon coffee
- A scoop of vanilla ice cream on warm cake for dessert
- Brunch spreads with fruit, cheese, and finger sandwiches
It’s also a lovely make-ahead treat for Mother’s Day, baby showers, or just a lazy weekend brunch. And let’s be real—it’s a pretty fabulous solo snack with a good book.
More Recipes with Raspberry and Almond Flavors
If you’re crushing hard on this flavor combo, you’ll want to try these recipes next:
-
Raspberry Swirled Cheesecake Brownies
- Easy Raspberry Almond Muffins – Quick, tender, and freezer-friendly.
- Raspberry Almond Mini Cakes – Perfect for parties or gifting.
Looking for more almond-based bakes? Our Almond Dessert Collection is packed with easy, elegant ideas.
Final Thoughts: A Slice of Joy
There’s something so comforting and satisfying about this Raspberry Bakewell Cake—it’s nostalgic, easygoing, and just the right amount of sweet. Whether you’re hosting friends, surprising your family, or simply treating yourself, this cake delivers every single time.
So next time your sweet tooth calls—or you just need a little edible joy—let this bake be your answer. And if you share it with someone? Even better. Food is love, after all.
And hey, if you make this, tag us @Sofyarecipes on Instagram. We love seeing your kitchen creations!
Looking for more simple bakes? Browse our Best Easy Cakes Collection for more stress-free treats that look as good as they taste.