13 Delicious Raspberry Nut Butter Cake Recipes

Sweet, tangy, and utterly irresistible, raspberries take center stage in these 13 nut butter cake recipes that promise to delight your taste buds. Whether you’re craving a cozy weekend treat or planning a special dessert for friends, our roundup has something for every occasion. Dive into the world of decadent cakes where juicy raspberries meet creamy nut butters—your next baking adventure starts here!

Raspberry Nut Butter Cake with Cream Cheese Frosting

Craving something sweet and tangy? You’re in for a treat with this raspberry nut butter cake, topped with luscious cream cheese frosting. It’s the perfect blend of fruity and nutty, with a creamy finish that’ll have you coming back for seconds.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter cake)
• 1/2 cup raspberry jam (seedless for a smoother texture)
• 1/2 cup nut butter (peanut or almond works great)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tbsp milk (adjust for desired frosting consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and nut butter.
4. Gradually mix in the sifted flour, baking powder, and salt until just combined.
5. Spread the batter evenly into the prepared cake pan.
6. Drop spoonfuls of raspberry jam onto the batter and swirl gently with a knife for a marbled effect.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened cream cheese, powdered sugar, and milk together until smooth.
10. Once the cake is cool, spread the cream cheese frosting evenly over the top.

What makes this cake stand out is the contrast between the moist, nutty base and the bright, fruity swirls of raspberry. Serve it chilled for a firmer frosting or at room temperature for a softer, more indulgent experience.

Gluten-Free Raspberry Nut Butter Cake

Now, who doesn’t love a cake that’s both indulgent and mindful of dietary needs? This gluten-free raspberry nut butter cake is a game-changer, blending rich flavors with a texture that’s just right.

Ingredients

• 1 cup almond flour (packed, for best texture)
• 1/2 cup coconut sugar (or any granulated sweetener)
• 1/4 cup creamy almond butter (stir well if separated)
• 2 large eggs (room temperature for easier mixing)
• 1/2 cup fresh raspberries (plus extra for topping)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp baking powder (ensure it’s gluten-free)
• 1/4 tsp salt (fine sea salt works great)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch cake pan. Tip: Line the bottom with parchment for easy removal.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt until no lumps remain.
3. Add almond butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can make the cake dense.
4. Gently fold in the raspberries, being careful not to break them too much.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Check at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this cake boasts a moist crumb with bursts of tangy raspberry. Serve it with a dollop of coconut whipped cream for an extra treat.

Vegan Raspberry Nut Butter Cake

Got a sweet tooth but trying to keep it plant-based? This vegan raspberry nut butter cake is your dream come true. It’s moist, rich, and packed with fruity flavor that’ll make you forget it’s dairy-free.

Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free blend for GF option)
• 1 cup almond butter (or any nut butter you love)
• 1/2 cup maple syrup (adjust to sweetness preference)
• 1/3 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh raspberries (plus extra for topping)
• 1/2 cup almond milk (or any plant-based milk)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. In a large bowl, mix the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Add the flour, baking soda, and salt to the wet ingredients, stirring just until combined. Tip: Overmixing can make the cake dense.
4. Gently fold in the almond milk until the batter is smooth, then add the raspberries, being careful not to break them.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Scatter a few extra raspberries on top for a pretty finish.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: It’s worth the wait—the flavors develop as it cools.

So there you have it—a cake that’s as easy to make as it is delicious. The raspberries add a tart contrast to the sweet, nutty base, making every bite a perfect balance. Serve it with a dollop of coconut whipped cream for an extra indulgent treat.

Raspberry Nut Butter Cake with Chocolate Ganache

Very few desserts strike the perfect balance between fruity, nutty, and chocolatey quite like this one. You’re going to love how the raspberries add a tangy pop against the rich nut butter and silky ganache.

Ingredients

• 1 cup all-purpose flour (for a lighter cake, swap half with almond flour)
• 1/2 cup raspberry jam (seedless for a smoother texture)
• 1/2 cup creamy nut butter (peanut or almond works great)
• 1/4 cup sugar (adjust if your jam is very sweet)
• 1/2 cup heavy cream (for the ganache)
• 4 oz dark chocolate, chopped (or chips for easier melting)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for rise)
• 1/4 tsp salt (balances the sweetness)
• 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round pan. Tip: Line the bottom with parchment for easy removal.
2. In a bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening.
3. Mix melted butter, nut butter, sugar, and vanilla in another bowl until smooth. Tip: If the mixture is thick, warm it slightly.
4. Alternately add the dry ingredients and jam to the wet mixture, starting and ending with dry. Fold gently to keep the batter airy.
5. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean. Tip: Don’t overbake to keep it moist.
6. While the cake cools, heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth.
7. Spread ganache over the cooled cake. Let it set for 10 minutes before slicing. Tip: A warm knife gives cleaner cuts.

Absolutely divine, this cake boasts a moist crumb with bursts of raspberry, all wrapped in a glossy chocolate cloak. Try serving it with fresh berries on the side for an extra touch of elegance.

Low-Carb Raspberry Nut Butter Cake

Believe it or not, this low-carb raspberry nut butter cake is as delicious as it is easy to make. Perfect for those mornings when you’re craving something sweet but want to keep it healthy.

Ingredients

• 1 cup almond flour (for a nutty base)
• 1/2 cup coconut flour (adds lightness)
• 1/2 cup sugar-free raspberry jam (or any low-carb jam)
• 1/2 cup creamy almond butter (peanut butter works too)
• 3 large eggs (room temperature blends better)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract (for flavor depth)
• 1/2 tsp baking soda (helps it rise)
• Pinch of salt (balances sweetness)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch cake pan.
2. In a large bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk eggs, almond butter, coconut oil, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring until just mixed to avoid toughness.
5. Spread half the batter into the pan, then dollop raspberry jam on top.
6. Add the remaining batter, swirling lightly with a knife for a marbled effect.
7. Bake for 25-30 minutes, until the top is golden and a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Perfectly moist with a nutty crunch, this cake pairs wonderfully with a dollop of whipped cream or fresh berries for an extra touch of elegance.

Raspberry Nut Butter Cake with Almond Flour

Raspberries and nut butter come together in this delightful cake that’s as easy to make as it is to love. You’ll adore the moist, tender crumb and the sweet-tart bursts of raspberry in every bite.

Ingredients

• 1 1/2 cups almond flour (packed for best results)
• 1/2 cup creamy nut butter (peanut or almond works great)
• 1/3 cup maple syrup (adjust for sweetness)
• 2 large eggs (room temperature blends better)
• 1 cup fresh raspberries (frozen works, don’t thaw)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp vanilla extract (pure adds best flavor)

Instructions

1. Preheat your oven to 350°F and line an 8-inch cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour and baking powder until no lumps remain.
3. Add the nut butter, maple syrup, eggs, and vanilla extract to the bowl. Mix until just combined—overmixing leads to dense cake.
4. Gently fold in the raspberries, being careful not to break them up too much.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

This cake is wonderfully moist with a subtle nutty flavor that pairs perfectly with the juicy raspberries. Try serving it warm with a dollop of whipped cream or a drizzle of extra nut butter for an extra indulgent treat.

Raspberry Nut Butter Cake with Coconut Frosting

Very few desserts strike the perfect balance between fruity, nutty, and creamy like this one. You’ll love how the raspberries add a tangy twist to the rich nut butter base, all topped off with a dreamy coconut frosting.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter cake)
• 1/2 cup raspberry jam (seedless for a smoother texture)
• 1/2 cup almond butter (or any nut butter you prefer)
• 1/4 cup coconut oil (melted, but not hot)
• 1/2 cup sugar (adjust to taste)
• 2 eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup shredded coconut (plus extra for garnish)
• 1/4 cup coconut milk (full fat for richer frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the flour, sugar, and almond butter until crumbly.
3. Add the eggs, vanilla extract, and melted coconut oil to the bowl. Mix until just combined.
4. Spread the batter evenly into the prepared cake pan. Bake for 25 minutes, or until a toothpick comes out clean.
5. While the cake cools, whisk together the coconut milk and shredded coconut to make the frosting.
6. Once the cake is completely cool, spread the raspberry jam over the top, then cover with the coconut frosting.
7. Sprinkle extra shredded coconut on top for garnish before serving.

Expect a moist cake with a delightful crunch from the shredded coconut. The raspberry jam cuts through the sweetness, making each bite perfectly balanced. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Raspberry Nut Butter Cake with Lemon Glaze

Kickstart your baking adventure with this delightful Raspberry Nut Butter Cake, topped with a zesty lemon glaze. It’s the perfect blend of sweet and tart, guaranteed to brighten your day.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1/2 cup raspberry jam (seedless for a smoother glaze)
• 1/2 cup nut butter (almond or peanut butter works great)
• 1/4 cup unsalted butter, softened (or coconut oil for a dairy-free option)
• 3/4 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt dissolves evenly)
• 1/4 cup lemon juice (freshly squeezed for a vibrant taste)
• 1 cup powdered sugar (sifted to avoid lumps in the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and nut butter until well combined.
4. Gradually mix in the sifted flour, baking powder, and salt, alternating with the lemon juice, starting and ending with the dry ingredients.
5. Spread the batter evenly into the prepared pan and dollop the raspberry jam on top, swirling gently with a knife.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, whisk together the powdered sugar and remaining lemon juice to create the glaze.
8. Drizzle the glaze over the cooled cake, allowing it to set for about 10 minutes before serving.

Crave the contrast of the moist, nutty cake against the sharp lemon glaze, with bursts of raspberry in every bite. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Raspberry Nut Butter Cake with Vanilla Bean Ice Cream

Feeling like treating yourself to something sweet and satisfying? This raspberry nut butter cake paired with vanilla bean ice cream is the perfect combo of rich, fruity, and creamy.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup creamy nut butter (peanut or almond works great)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh raspberries (frozen works too, don’t thaw)
• 1 pint vanilla bean ice cream (for serving)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, mix the nut butter, sugar, melted butter, egg, and vanilla extract until smooth. Tip: If the mixture is too thick, a splash of milk can loosen it up.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the cake tender.
5. Gently fold in the raspberries, trying not to break them up too much.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This cake is delicate when warm, so patience is key.
8. Serve slices with a scoop of vanilla bean ice cream on top. The contrast of warm cake and cold ice cream is heavenly.

Moist and nutty with bursts of tart raspberry, this cake is a dream. Try drizzling with extra nut butter or a sprinkle of sea salt for an extra flavor punch.

Raspberry Nut Butter Cake with Whipped Cream

So, you’re looking for a dessert that’s both indulgent and a breeze to whip up? This raspberry nut butter cake with whipped cream is your answer. It’s the perfect blend of sweet, tart, and nutty, with a cloud-like finish that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or substitute with coconut sugar for a healthier twist)
• 1/4 cup creamy nut butter (peanut or almond works great)
• 1/2 cup fresh raspberries (frozen can work in a pinch, just thaw and drain)
• 1 cup heavy cream (chilled for best whipping results)
• 2 tbsp powdered sugar (for the whipped cream, adjust sweetness to your liking)
• 1 tsp vanilla extract (pure gives the best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for a good rise)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, melted (let it cool slightly before using)
• 2 large eggs (room temperature blends more smoothly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the melted butter, nut butter, and eggs to the dry ingredients. Mix until just combined. Tip: Overmixing can make the cake dense.
4. Gently fold in the raspberries, being careful not to break them up too much.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Start checking at 25 minutes to avoid overbaking.
6. While the cake cools, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Tip: Chill your beaters or whisk for quicker whipping.
7. Once the cake is completely cool, spread the whipped cream over the top. Serve immediately or chill until ready to serve.

Every bite of this cake offers a delightful contrast between the moist, nutty base and the light, creamy topping. Try serving it with extra raspberries on the side for a pop of color and freshness.

Raspberry Nut Butter Cake with Fresh Berries

Let’s dive into making a Raspberry Nut Butter Cake with Fresh Berries, a delightful treat that combines the tangy sweetness of raspberries with the rich depth of nut butter, all nestled in a soft, moist cake. Perfect for when you’re craving something sweet but not overly indulgent.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter cake, sift before measuring)
• 1/2 cup creamy nut butter (peanut or almond works great)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup unsalted butter, softened (or use coconut oil for a dairy-free version)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract (pure extract for better flavor)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1 cup fresh raspberries (plus extra for garnish)
• 1/4 cup milk (any type, adjust consistency as needed)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, cream together the nut butter, sugar, and butter until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
6. Gently fold in the raspberries, being careful not to overmix and crush the berries.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this cake is wonderfully moist with bursts of raspberry in every bite. Serve it with a dollop of whipped cream and extra fresh berries for a stunning presentation that’s as delicious as it is beautiful.

Raspberry Nut Butter Cake with Honey Drizzle

Got a sweet tooth and a love for berries? This raspberry nut butter cake with a honey drizzle is your next kitchen adventure. It’s easy, delicious, and perfect for any occasion.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter cake)
• 1/2 cup creamy nut butter (almond or peanut works great)
• 1/2 cup granulated sugar (can reduce to 1/3 cup for less sweetness)
• 1/4 cup honey (plus extra for drizzling)
• 1/2 cup fresh raspberries (frozen works too, just thaw first)
• 1 large egg (room temperature blends better)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (balances the sweetness)
• 1/4 cup milk (any type, adjust for batter consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 8-inch round cake pan.
2. In a large bowl, mix the nut butter and sugar until smooth. Tip: A hand mixer makes this easier.
3. Add the egg and honey to the mixture, beating until well combined.
4. Gradually fold in the sifted flour, baking powder, and salt. Alternate with milk to avoid lumps.
5. Gently stir in the raspberries, being careful not to crush them too much.
6. Pour the batter into the prepared pan and smooth the top. Tip: Tap the pan lightly to remove air bubbles.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Check at 25 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
9. Drizzle with honey while still warm for that extra sweetness and shine.

How delightful is this cake? The raspberries add a juicy burst, while the nut butter gives it a rich depth. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Raspberry Nut Butter Cake with Cinnamon Sugar Topping

Perfect for those lazy Sunday mornings or when you’re craving something sweet but not overly indulgent, this Raspberry Nut Butter Cake with a cinnamon sugar topping is a game-changer. It’s moist, flavorful, and just the right amount of sweet, with a crunchy topping that’ll have you coming back for seconds.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to taste)
• 1/4 cup creamy nut butter (peanut or almond works great)
• 1/2 cup fresh raspberries (frozen can work in a pinch)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for best results)
• 1 tsp baking powder (make sure it’s fresh)
• 1/2 tsp ground cinnamon (adjust to taste)
• 2 tbsp brown sugar (for the topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
2. In a large bowl, whisk together the flour, granulated sugar, and baking powder.
3. Add the nut butter, melted butter, and egg to the dry ingredients. Mix until just combined.
4. Gently fold in the raspberries, being careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. In a small bowl, mix the brown sugar and cinnamon. Sprinkle evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Moist and tender with bursts of raspberry and a crunchy cinnamon sugar crust, this cake is a delight. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Conclusion

Craving something sweet and nutty? Our roundup of 13 Delicious Raspberry Nut Butter Cake Recipes is your ticket to baking bliss. Whether you’re a novice or a seasoned baker, there’s a recipe here to spark joy in your kitchen. Don’t forget to try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy baking!