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Raspberry Almond Coffee Snack Cake

March 24, 2021 by Jaida 1 Comment

Jump to Recipe Print Recipe

Raspberry Almond Coffee Snack Cake is a moist cake full of fresh raspberries, sliced almonds and of course – coffee! Perfect for breakfast or a snack, any day of the week!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Ok friends. I realize that this week is all about sweets and desserts and I’ve gone on and on about how delicious and wonderful each one is (because – they are!) but this Raspberry Almond Coffee Snack Cake came out more delicious than I could have imagined it would. The raspberry almond coffee that I used had a big part to do with it. It infused the raspberry almond flavor in the cake and the frosting and is just so, so good! I could have literally stood over the stove and eaten the entire cake with a fork, right out of the pan. And as much as I love sweets, I usually have much more self-control than that. I mean, I didn’t do that – but I easily could have, with zero regrets.

Since spring is (almost) officially here, and Easter and Mother’s Day are quickly approaching, I would highly recommend you add this to your dessert menu for any upcoming event or gathering. It’s a show-stopper, I’m tellin’ ya.

What you need to make Raspberry Almond Coffee Snack Cake

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
½ tsp almond extract paste
1/3 cup milk
3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
6 oz raspberries
½ cup sliced almonds

For the frosting:
1 ½ cups powdered sugar
3 Tbsp unsalted butter, softened
3 Tbsp cream cheese, softened
2-3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)

How to make Raspberry Almond Coffee Snack Cake

Full Printable Recipe Below!

Step 1
Pre-heat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.

Step 2
Combine flour, baking powder and salt in a medium bowl and stir well.

Step 3
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until just combined after each one. Add the almond extract paste and mix until combined.

Step 4
Combine the milk and brewed coffee in a measuring cup and mix well.

Step 5
With mixer on low, add half of the flour mixture and blend until just combined. Add half of the milk and coffee mixture and mix until combined. Repeat with remaining flour and milk mixtures and mix until smooth.

Step 6
Stir in the raspberries and almonds, then spread into the prepared cake pan. Top with more sliced almonds and fresh raspberries (just gently pressed on top of the batter, not down into it.)

Step 7
Bake for approximately 40-50 minutes, or until nicely browned, and cake springs back when pressed lightly with a finger. A toothpick inserted in the middle should come out clean.

Step 8
Cool in pan on a rack for 10 minutes before carefully flipping over onto a rack to cool completely.

Step 9
While the cake is cooling, prepare the frosting. Combine powdered sugar, butter, and cream cheese together in a large bowl or stand mixer until smooth. Add coffee and mix again until smooth. Add more sugar or coffee to reach our desired consistency.

Step 10
Once the cake is cooled you can either spread the frosting on with a spatula, or place in a piping bag and drizzle over the top. If you frost it completely, I recommend garnishing with more sliced almonds and raspberries!

Step 11
Can be stored in an airtight container for up to one week.

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Make sure you check out more great recipes below, and enter the giveaway for a chance to win some great prizes!!

Sponsor products used in this recipe:
Dixie Crystals Granulated Sugar
Door County Coffee Raspberry Almond Coffee
Taylor & Colledge Almond Extract Paste

A girl’s brunch, Easter, Mother’s Day, backyard BBQ’s all need this Raspberry Almond Coffee Snack Cake to be included!!

Raspberry Almond Coffee Snack Cake

Raspberry Almond Coffee Snack Cake is a moist cake full of fresh raspberries, sliced almonds and of course – coffee! Perfect for breakfast or a snack, any day of the week!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee, Raspberry Almond, Snack Cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 547kcal
Author: Jaida

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ tsp almond extract paste
  • 1/3 cup milk
  • 3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)
  • 6 oz raspberries
  • ½ cup sliced almonds

For the frosting:

  • 1 ½ cups powdered sugar
  • 3 Tbsp unsalted butter, softened
  • 3 Tbsp cream cheese, softened
  • 2-3 Tbsp strong-brewed Raspberry Almond Coffee (or regular black coffee)

Instructions

  • Pre-heat oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and set aside.
  • Combine flour, baking powder and salt in a medium bowl and stir well.
  • In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing until just combined after each one. Add the almond extract paste and mix until combined.
  • Combine the milk and brewed coffee in a measuring cup and mix well.
  • With mixer on low, add half of the flour mixture and blend until just combined. Add half of the milk and coffee mixture and mix until combined. Repeat with remaining flour and milk mixtures and mix until smooth.
  • Stir in the raspberries and almonds, then spread into the prepared cake pan. Top with more sliced almonds and fresh raspberries (just gently pressed on top of the batter, not down into it.)
  • Bake for approximately 40-50 minutes, or until nicely browned, and cake springs back when pressed lightly with a finger. A toothpick inserted in the middle should come out clean.
  • Cool in pan on a rack for 10 minutes before carefully flipping over onto a rack to cool completely.
  • While the cake is cooling, prepare the frosting. Combine powdered sugar, butter, and cream cheese together in a large bowl or stand mixer until smooth. Add coffee and mix again until smooth. Add more sugar or coffee to reach our desired consistency.
  • Once the cake is cooled you can either spread the frosting on with a spatula, or place in a piping bag and drizzle over the top. If you frost it completely, I recommend garnishing with more sliced almonds and raspberries!
  • Can be stored in an airtight container for up to one week.

Notes

If you opt to use an 8-inch round cake pan, up cooking time to 50-60 minutes to account for a thicker cake. 

Nutrition

Serving: 1slice | Calories: 547kcal | Carbohydrates: 72g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 167mg | Potassium: 208mg | Fiber: 4g | Sugar: 49g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Wednesday #SpringSweetsWeek Recipes

Blended Mocha Frappe by Cheese Curd In Paradise
Chocolate Matzo Tiramisu by Kate’s Recipe Box
Citrus & Mint Fruit Salad by Books n’ Cooks
Coffee Jelly Roll by Cindy’s Recipes and Writings
Cream Cheese Cupcakes by Pook’s Pantry
Easter Dessert Board by Hezzi-D’s Books and Cooks
Frozen Pineapple Margaritas by Family Around the Table
Kumquat Upside Down Cake by Jen Around the World
Lemon Cake by House of Nash Eats
Lemon and Lavender Cream Pie by A Day in the Life on the Farm
Lemon Cooler Cookies by Blogghetti
Lavender Lemon Cheesecake Bars by Eat Move Make
Lemon Poppyseed Bread by The Carefree Kitchen
Lemon Shortbread with Sprinkles by Shockingly Delicious
Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
Mini Key Lime Pies by Palatable Pastime
No Churn Lavender Ice Cream by Art of Natural Living
Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

If you didn’t see the amazing prize packages our sponsors are giving away, check out the bottom of Monday’s post!

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Filed Under: Breakfast, Cake, Dessert, Spring Sweets Week Tagged With: Almond, Cake, coffee, Dessert, Raspberry, Snack, Sweet Treats

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Reader Interactions

Comments

  1. Abigail Wenderson

    March 30, 2021 at 7:57 am

    5 stars
    This cake looks amazing. I can’t wait to make this.

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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