Desserts
This almond Bakewell cake recipe delivers layers of buttery pastry, jammy raspberry filling, and rich almond frangipane—all baked to golden perfection. 💛 The secret lies in a crisp, blind-baked crust that holds its shape while the frangipane stays tender, creating that signature Bakewell texture. I've perfected this version after years of testing, ensuring every slice is as impressive as it is delicious.
The recipe begins with a classic shortcrust pastry, blind-baked to create a sturdy base that won't sog down under the moist filling. A layer of homemade raspberry jam adds that signature fruity burst, while the almond frangipane—made with ground almonds, butter, and vanilla—provides a velvety contrast. The key is baking at 350°F for 30-40 minutes, until the top is golden and the center just set.
What you'll end up with is a cake that's elegant enough for special occasions but simple enough for a weeknight treat. The buttery crust holds its shape, the jam shines through in every bite, and the almond frangipane melts on your tongue. Serve warm with a dusting of powdered sugar or a drizzle of chocolate ganache for extra indulgence.
Perfect for tea parties, holiday desserts, or gifting, this Bakewell cake is a crowd-pleaser that feels like a restaurant-quality dessert. The assembly might take a little patience, but the results are worth every minute. Let's get baking!
Ingredients for almond bakewell cake
Buttery pastry meets jammy raspberry and velvety almond frangipane—just 12 ingredients for showstopping cake layers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for pastry |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for sprinkling |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla extract |
| Pinch of Salt 🧂 | ¼ tsp | Fine sea salt |
| Ground Almonds 🌰 | 2 cups | Finely ground, no skins |
| Powdered Sugar 🍚 | 1 cup | For dusting top |
| Raspberry Jam 🍓 | 1 ½ cups | Homemade or quality store-bought |
| Almond Extract 🌰 | ½ tsp | For extra almond flavor |
| Rice Flour 🌾 | ¼ cup | For blind baking |
| White Sugar 🍚 | ¼ cup | For blind baking weight |
The butter makes or breaks this cake. European-style butter (like Plugrá) has higher fat content—perfect for that rich, flaky crust. If you can't find it, Land O'Lakes or Kerrygold work fine. The flour? King Arthur or Gold Medal are my go-tos—they bake evenly. For the almonds, blanched, ground almonds from the baking aisle are a game-changer (no extra prep). The jam? Homemade is ideal, but Smash or Bonne Maman from the grocery store work beautifully. Pro tip: Toast the ground almonds for 5 minutes before mixing—they'll smell incredible and add depth.
No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on almond extract? Substitute with 0.25 tsp more vanilla extract. The rice flour might seem odd, but it's key for that crisp blind-baked crust. Substitute with all-purpose flour if needed, but you'll lose some texture. For the sugar, I always use Domino brand—it dissolves smoothly. The jam can be any flavor, but raspberry is traditional. If you want to get fancy, infuse the butter with lemon zest before mixing it into the dough for a bright twist. Want to make it ahead? Prep the dough and frangipane a day in advance—they keep beautifully in the fridge.
The butter dough needs to chill for at least 1 hour before rolling—don't skip this. Wrap it tightly in plastic to prevent drying. The frangipane can be made 2 days ahead and stored in the fridge. Assemble the cake right before baking, but let it sit at room temp for 30 minutes before baking. Leftovers? Store in an airtight container for 3-4 days—though it rarely lasts that long. Freeze individual slices for up to 1 month—just thaw at room temp before serving. The blind-baked crust keeps for 2 days if wrapped well, so you can prep ahead without stress.
Why You'll Love This Recipe
- No-Fuss Layers: I swear, the buttercream and almond frangipane come together like a dream—just fold, bake, repeat. No piping bags or fancy techniques here, just a simple stack that looks impressive without the fuss.
- Buttery Almond Magic: That first bite? The crumbly almond layer with the vanilla-kissed buttercream—it’s like a hug for your taste buds. The sugar caramelizes just enough to make every slice feel special.
- Weekend or Weeknight: Slice it for brunch with coffee or save slices for school lunches. Honestly, it’s my go-to for birthdays, potlucks, or even a lazy Sunday—no one ever guesses how easy it was.
- Budget-Friendly Luxury: A single batch uses pantry staples (butter, flour, sugar) and stretches to feed six. Leftovers? They disappear faster than I can say “second cup of tea.”
Step-by-step instructions for almond Bakewell cake
Here's how to create layers of buttery crust, jammy raspberry filling, and almond cream that'll make this classic taste homemade.
👨🍳 Step 1: Make the Buttery Shortcrust Pastry
In a food processor, combine the 1 cup unsalted butter (cold and cubed) with the 2.5 cups all-purpose flour and 0.25 tsp pinch of salt. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the 0.5 cup granulated sugar and pulse just until combined.
Transfer the mixture to a bowl, add the 1 whole large egg and 1 tsp vanilla extract, then mix with a wooden spoon until the dough just comes together. Be careful not to overwork it—just until it holds when pressed. Shape into a disk, wrap in plastic, and chill for 30 minutes. This resting time prevents the pastry from shrinking during baking.
🍳 Step 2: Blind-Bake the Crust Layers
Preheat your oven to 350°F. Roll out half of the chilled pastry dough to fit a 9-inch round cake pan, about ⅛-inch thick. Press it gently into the bottom and up the sides of the pan. Prick the base all over with a fork to prevent puffing.
Line the pastry with parchment paper, then fill it completely with 0.25 cup white sugar and 0.25 cup rice flour (this creates weight for even baking). Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes until the edges are light golden brown. Remove from oven and let cool slightly—this bottom layer sets the foundation for your jammy filling.
🥘 Step 3: Assemble the Jam and Almond Layers
While the first crust layer cools, roll out the remaining pastry dough to the same size. Spread 1 cup of the 1.5 cups raspberry jam evenly over the cooled bottom crust, leaving a ½-inch border uncovered. Gently place the second pastry layer on top and press lightly to seal the edges.
In a separate bowl, mix the 2 cups ground almonds, 1 cup powdered sugar, 0.5 tsp almond extract, and remaining 0.5 cups raspberry jam until combined. Spread this almond mixture evenly over the top pastry layer, creating a smooth, thick layer. The almond filling should be about ¼-inch thick—this ensures that perfect balance of jammy and nutty flavors in every bite.
🔥 Step 4: Bake Until Golden and Set
Return the assembled cake to the oven and bake at 350°F for 35-40 minutes, until the top is golden brown and the filling is set (it should jiggle slightly in the center when shaken gently). If the top browns too quickly, tent it loosely with foil.
Once baked, let the cake cool completely in the pan for 1 hour before removing it to a wire rack. This slow cooling prevents the layers from shifting. The cake will be warm to the touch but firm enough to slice—waiting ensures clean cuts and prevents the jam from oozing out.
🍽️ Step 5: Dust with Powdered Sugar and Serve
Once fully cooled, dust the top generously with the remaining 1 cup powdered sugar using a fine-mesh sieve. This step adds that classic Bakewell finish and balances the rich flavors. Slice into 8 equal wedges for serving—each piece should reveal layers of buttery crust, jammy raspberry, and creamy almond filling.
Serve at room temperature for the best texture contrast—the jam stays warm and gooey while the almond layer remains firm. Pair with a cup of Earl Grey tea for the full English experience, or enjoy it as a delightful afternoon treat with fresh berries on the side.
Pro Tips For Making Almond Bakewell Cake
- Cream Butter First: Take your time beating the butter and sugar—at least 3-4 minutes until it’s pale and fluffy. I used to rush this, and the cake turned out dense. The butter needs to incorporate enough air to lighten the almond layer properly. ---
- Sift That Flour: Don’t just scoop—sift the flour into the butter mixture in thirds. This prevents lumps and keeps the texture tender. I learned this the hard way when my first attempt had weird pockets of dry flour. ---
- Don’t Overbake the Layers: Pull the cake out when the center still has a slight give—about 160°F (71°C) on an instant-read thermometer. Overbaking dries out the almond sponge, and no one wants a crumbly top layer. ---
- Toast the Almonds: Lightly toast the sliced almonds in a dry pan for 2-3 minutes until fragrant. This adds depth of flavor and prevents them from turning mushy when baked into the jam layer. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this dish
Classic Raspberry Glaze
Warm the 1.5 cups raspberry jam with 2 tablespoons water in a small saucepan over medium heat for 3-4 minutes until it thickens slightly. Strain through a fine-mesh sieve to remove any seeds, then brush this glossy glaze over the cooled cake layers. The warmth of the glaze enhances the jam's fruity notes while adding a professional finish. Let it set for 10 minutes before serving. 🍓
Vanilla Bean Whipped Cream
Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ vanilla bean (scraped) until soft peaks form. Pipe or dollop this light, fragrant cream between cake layers or alongside slices. The vanilla's floral aroma complements the almond's nuttiness beautifully. For extra decadence, infuse the cream with 1 teaspoon almond extract while whipping. ✨
Dark Chocolate Ganache
Heat ½ cup heavy cream until steaming, then pour over 8 ounces dark chocolate (60-70% cocoa) in a heatproof bowl. Stir until smooth, then let cool to 70°F before drizzling over the cake. The chocolate's bitterness balances the sweetness of the jam and almond. Use a fork to create elegant drips or pour in a zigzag pattern. 🍫
Citrus Curd Swirl
Mix ½ cup lemon juice, 2 egg yolks, ¼ cup sugar, and 2 tablespoons butter in a saucepan. Cook over low heat, stirring constantly, until thickened (3-4 minutes). Cool completely, then spread a thin layer between cake layers or pipe swirls on top. The tartness cuts through the richness of the almond frangipane. 🍋
Toasted Almond Crumble
Toast ½ cup sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden. Toss with 1 tablespoon brown sugar and 1 teaspoon cinnamon, then sprinkle over the cake before serving. The crunch contrasts the cake's soft layers, adding texture and a nutty aroma. 🌰
Spiced Honey Drizzle
Combine ¼ cup honey, ½ teaspoon cinnamon, and ¼ teaspoon cardamom in a small saucepan. Simmer for 2 minutes, then drizzle over the cake. The honey's sweetness enhances the jam, while the spices add warmth. Let it set for 5 minutes** before slicing to avoid soggy layers. 🍯
Nutrition facts
Frequently asked questions
Why does the almond frangipane need to be thick?
A ¼-inch thick almond layer ensures perfect balance between the buttery crust and jammy filling. Too thin, and you'll taste mostly pastry—too thick, and the center may stay undercooked. The ideal thickness creates that signature Bakewell texture where every bite has all three components: crust, jam, and nutty frangipane.
Can I use store-bought almond flour instead of ground almonds?
Not ideal—almond flour is too fine and lacks the moisture content of ground almonds, which can make your frangipane dry. Stick with blanched, ground almonds from the baking aisle for that perfect creamy texture. If you must substitute, blend whole almonds into a coarse meal and add 1 extra tablespoon almond extract for flavor.
How do I fix a cracked top during baking?
Cracking usually happens from uneven baking or opening the oven too soon. If it happens, tent the cake with foil for the last 10 minutes of baking to slow browning. For presentation, dust with extra powdered sugar or add a toasted almond crumble to distract from the cracks. The flavor won't be affected!
Can I make this cake in a springform pan?
Yes! Use a 9-inch springform pan for easier removal, but grease it generously with butter and dust with flour. The sides will stay cleaner, and you can remove the cake intact after cooling. Just press the pastry firmly into the sides to prevent shrinking during baking.
What's the best way to store leftovers?
Wrap individual slices in plastic wrap and store in an airtight container at room temperature for 3-4 days. For longer storage, freeze slices (without wrapping) on a tray for 1 hour, then transfer to a bag for up to 1 month. Thaw at room temperature—microwaving makes the jam runny.