15 Awesome Raspberry And Amaretti Cake Recipes

This modern Italian-inspired baked good is especially tasty for those who like the fresh fruity flavors of berries paired with the deeper nutty taste of almonds.

This list contains all the iterations of raspberry and amaretti cake you could ever dream of, as well as some cakes that have similar flavor profiles and nearly exact ingredients lists.

So, if you have an event coming up, guests coming round, or just a craving for some Italian cake goodness, read on for our top picks that we think you should bake today.

15 Awesome Raspberry and Amaretti Cake Recipes

1. Raspberry And Amaretti Crunch Cake


  • 175 g softened butter
  • 175 g golden caster sugar
  • 3 medium eggs
  • 140 g self-raising flour
  • 85 g of fine ground almonds
  • 140 g amaretti biscuits, roughly broken to desired size
  • 250 g fresh raspberries
  • Powdered sugar, for decoration
  • 142 ml of single cream


  1. Preheat your oven to 160 degrees Celsius (for conventional), 140 degrees Celsius (for fan), or gas mark three. Prepare your baking tin by buttering it and base lining it.
  2. Put the butter, sugar, eggs flour, and almonds into a large mixing bowl. Beat this using an electric mixer until the mixture is well combined and fluffy.
  3. Spread half the cake mixture in your prepared tin. Scatter over half of the amaretti biscuits, followed by a third of the raspberries. Very lightly press these into the cake mixture with the back of your wooden spoon.
  4. Pour the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining cookies and half of the remaining raspberries over the top.
  5. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean.
  6. Allow your cake to cool for 15 minutes before running a knife on the edge and turning it out. It will keep well in a covered container in the fridge for up to two days.
  7. To serve, remove it from the fridge, and allow it to reach room temperature. Lightly dust with powdered sugar, and serve with the leftover raspberries, as well as single cream.

2. Authentic Italian Raspberry And Amaretti Cake

Ingredients For The Cake

  • 30 amaretti cookies
  • 1 to ½ cups of flour
  • ¾ of a cup of granulated sugar
  • ½ of a teaspoon of salt
  • 2 teaspoons of baking powder
  • ⅓ a cup of vegetable oil
  • ⅓ a cup of milk
  • 1 cup of fresh raspberries

Ingredients For The Crumb Topping

  • ½ a cup of granulated sugar
  • ⅓ a cup of flour
  • 1 teaspoon of ground cinnamon
  • ¼ cup of cold unsalted butter, cut into pieces.
  • Powdered sugar to decorate


  1. Coarsely crush your amaretti cookies with a rolling pin, to the size you desire. The bigger you crush the pieces of amaretti, the crunchier they will be.
  2. Preheat the oven to 350 degrees Fahrenheit. Prepare your baking tin by greasing the bottom of a 9 x 9 inch tin.
  3. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir all the liquid ingredients for the cake batter together, mix all the liquids and solids together, and then pour half of this batter into your prepared baking dish.
  4. Distribute 2/3rds of the biscuits, and all of the berries, over the top of the batter. Spread the remaining batter over the top of your filling.
  5. Mix together the cinnamon, sugar, and flour (for the topping). Use a pastry blender, fork, wooden spoon, or your fingers to combine the mixture until it has the texture of coarse bread crumbs. Stir in the final ⅓ of your crushed amaretti. Spread the crumb topping evenly over the cake batter.
  6. Bake your cake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow your cake to cool in its baking dish. Dust the top with a little bit of powdered sugar, and then cut into squares to serve.

3. Raspberry Lemon Amaretti Cake


  • 140 g of all purpose flour
  • 2 teaspoons of baking powder
  • 85 g of ground almonds
  • 175 g of softened butter
  • 175 g of Muscovado sugar
  • 3 medium-sized eggs
  • 140 g of Amaretti biscuits, coarsely crushed
  • zest of 2 lemons
  • 250 g of fresh raspberries
  • Icing sugar to dust


  1. Preheat your oven to 160 degrees Celsius. Butter a 20cm springform tin and line with baking paper.
  2. Place butter, sugar, eggs, flour, baking powder, citrus zest and ground almonds into a large mixing bowl. With an electric hand whisk, beat until all the ingredients are incorporated, and have formed a smooth batter.
  3. Divide the batter into two, and spread one half in your cake tin. Scatter half of the amaretti biscuits over the batter, then arrange about a third of the raspberries, gently pressing into the batter.
  4. Pour the rest of your cake batter over the amaretti biscuits and raspberries and gently spread to even. Scatter the last of the biscuits and berries over the top of the cake.
  5. Bake for around 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool for 15 minutes in the tin, then run a knife around the edge and turn it out. Dust lightly with icing sugar to decorate before serving.
  6. This tastes great with more fresh berries and a little lightly whipped cream, preferably infused with some lemon zest.

4. White Chocolate and Almond Raspberry Cake

Ingredients For The Cake

  • 2 ½ cups of sieved cake flour.
  • 3 of teaspoons baking powder
  • 1/2 a teaspoon of baking soda
  • 3/4 a teaspoon of salt
  • 1 cup of room temperature unsalted butter
  • 1 and a 1/2 cups of granulated sugar
  • 6 large room temperature egg whites, lightly beaten until they have turned foamy
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of almond extract/essence
  • 3/4 a cup of room temperature whole milk
  • 2/3 a cup of room temperature sour cream

Ingredients For The White Chocolate Amaretto Buttercream, And Garnishes

  • 1 cup of room temperature unsalted butter
  • 2 ½ cups of sieved powdered sugar
  • ¼ a teaspoon of salt
  • 1 tablespoon of heavy cream
  • 1 ½ tablespoons of amaretto liqueur
  • 1 teaspoon of almond extract
  • 1 cup of raspberry preserves
  • 1 cup of fresh raspberries
  • 1 cup of thinly sliced almonds


  1. Preheat your oven to 350 degrees Fahrenheit. Generously grease two 9 inch round cake tins, then line them with parchment paper, and set them aside.
  2. In a large mixing bowl, sift together all the dry ingredients, except the sugar. Set this mixture aside.
  3. In the bowl of a stand mixer, beat the butter on medium speed until it becomes smooth and creamy. This should take about a minute.
  4. Gradually add in the sugar, whilst stirring slowly. Once all the sugar has been added, beat on a high speed for two minutes.
  5. Reduce the speed to low and add in the egg whites, only a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl with a spatula as needed.
  6. In a measuring jug, combine the vanilla extract, almond extract, milk, and sour cream. Mix until everything is evenly combined.
  7. On a low speed, add the dry ingredient mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until only just combined.
  8. Divide the batter evenly among the two pared tins and smooth over the tops.
  9. Bake for about 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans on a wire rack for a quarter of an hour. Then invert the cake layers onto cooling racks and cool completely.
  10. During the baking and cooling process, start to make your buttercream. In a large bowl, using a handheld electric mixer, beat the butter on medium speed until it is smooth and creamy in texture. Reduce the speed to low, and gradually add in powdered sugar, beating until it is completely incorporated.
  11. Add in the salt, cream, and amaretto, and almond extract and continue to beat until it is smooth. Then, add the white chocolate. Once everything is combined, increase the speed to medium, and beat for a full minute.
  12. Use a long, serrated knife to slice each cake horizontally in half, so that you have four clean, even layers in total.
  13. Put one cake layer on a large plate or cake stand (you will construct your cake on this, and afterwards it will be difficult to move, so make sure that it is a nice plate). Spread half a cup of frosting in top of the cake, covering it evenly and completely. Then, spread ¼ of a cup of raspberry preserves over the icing.
  14. Top this with another layer of cake and repeat the layering process, ending with the last cake layer on top. Spread all the leftover frosting over the top and sides of the cake.
  15. Gently press sliced almonds around the sides of the cake using your fingers. Then decoratively top with fresh raspberries.
  16. Allow the cake to set for twenty minutes before you slice it. After this resting period, you can serve immediately, or you can store in the fridge for two days. Bring it to room temperature before you serve.
Kathryn Sewell

Kathryn Sewell

Hi! I'm Kate and I have been baking and cooking for as long as I can remember. I like to share the most interesting tips and recipes I try here on What Kate Baked for you to enjoy. If you have a favorite recipe you'd like to share send it over on social.

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