One Bowl RASPBERRY Bakewell Cake

30 MIN PREP TIME

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50 MIN BAKE TIME

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1 HR 20 MIN TOTAL

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30 MIN PREP TIME 〰️ 50 MIN BAKE TIME 〰️ 1 HR 20 MIN TOTAL 〰️

Love a Bakewell tart but not the pastry work? This One-Bowl Raspberry Bakewell Cake captures all the almondy goodness, fruity sweetness, and irresistible crunch in an easy, single-tin bake. With a soft sponge base, a swirl of raspberry jam, and a luscious frangipane topping sprinkled with flaked almonds, it’s perfect for afternoon tea or a special dessert.

Why you will love this recipe:

• Gooey almond frangipane topping: There's a layer of gooey, sweet almond topping with crunchy sliced almonds on top. Just like the filling of an almond croissant!

• One bowl, no stress: minimal mess and super quick to mix. It's an easy cake to make and perfect enjoyed with a cup of coffee or tea in the morning.

• Bursting with juicy raspberries and finished with a sweet almond crunch.

• Soft, buttery, fluffy: The cake has a tender, buttery crumb that stays moist for days.

Ingredients:

To make this simple Raspberry Bakewell Cake you will need:

140 g ground almonds – adds a soft, moist texture and the signature Bakewell nuttiness.

140 g plain flour – gives structure and a tender crumb.

140 g caster sugar – sweetens the cake while keeping it light and helps caramelise the topping

140 g butter, softened – for richness and a soft, buttery sponge and a silky, rich frangipane.

2 large eggs – binds everything together and adds lift.

1 tsp vanilla extract – balances sweetness with a warm, fragrant note.

¼ tsp almond extract – intensifies the Bakewell almond flavour.

150 g fresh raspberries – tart pops of fruit that cut through the sweetness.

100 g raspberry jam – adds moisture and a concentrated berry punch.

2 tbsp flaked almonds – a crunchy, golden topping for contrast.

Icing sugar, to dust – a light finish that makes it look bakery-perfect

How to make the best Frangipane

Homemade Frangipane recipe sure sounds fancy, but it couldn't be easier to make and is something that every baker should have in their back pocket.

What Is Frangipane?

Sometimes called frangipane cream, it is essentially an almond filling (paste) made of butter, eggs, ground almonds, sugar, and flour.

In a large bowl, combine sugar and butter and beat or smash with a spatula until smooth.

Add eggs, and beat until almost smooth. It will smoothen out more when you add the almond flour.

Add almond flour, almond extract, and salt. Beat well until smooth and combined.

Expert baking tips!

1. Use ripe but firm raspberries - so they hold their shape.

2. Don’t skip the jam - it keeps the cake moist and adds that Bakewell sweetness.

3. Keep the bake golden - If the top browns too quickly, cover loosely with foil for the last 10 mins.

4. Gentle folding is key—overmixing causes a dense crumb instead of a tender Bakewell texture.

5. Use matching tins—an 7‑inch round works beautifully to nestle the berries and jam evenly inside the cake.

Recipe Card:

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One Bowl Raspberry Bakewell Cake

Servings: 6-8

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Love a Bakewell tart but not the pastry work? This One-Bowl Raspberry Bakewell Cake captures all the almondy goodness, fruity sweetness, and irresistible crunch in an easy, single-tin bake. With a soft sponge base, a swirl of raspberry jam, and a luscious frangipane topping sprinkled with flaked almonds, it’s perfect for afternoon tea or a special dessert.

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Ingredients

For the Raspberry Bakewell Cake

• 225g plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 115g salted butter, room temp
• 150g granulated sugar
• 2 eggs, room temp
• 170g sour yogurt, room temp
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 tbsp raspberry jam
• 6oz fresh raspberries

Almond Frangipane Topping

• 50g salted butter, softened
• 100g ground almonds
• 35g caster sugar
• 1 egg, room temp
• 1 tsp almond extract
• 55g flaked almonds
• Icing Sugar, to dust

Instructions

For the Frangipane Topping

1. In a large bowl, mix together all the ingredients for the almond frangipane, except the slivered almonds and icing sugar.
2. Leave it covered aside until its needed

For the Raspberry Bakewell Cake

1. Preheat the oven to 180℃ (350F) and grease and line a 7 inch cake tin. Set aside.
2. In large bowl, cream together the butter & sugar until light and fluffy then add in the eggs & both extracts and beat until well combined.
3. Add the flour, baking powder, baking soda & salt then fold them all through until almost combined, then mix in the yogurt and fold that through gently until combined & smooth.
4. Scoop half of the batter into the prepared pan. Spread the raspberry jam on top, and lay over the fresh raspberries.
5. Scoop the remaining batter on top & spread it out carefully then bake at for 40 mins, until golden and almost fully baked.
6. Remove the cake & immediately spread the frangipane topping over the hot cake and sprinkle the flaked almonds on top
7. Place back into the oven for 10-15 more mins then remove the cake from the oven and let it cool for 10 minutes. Remove its from the pan and let it cool completely
8. Once cooled dust with icing sugar then slice & enjoy!

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/chocolate-covered-strawberry-cake

chocolate covered strawberries, chocolate cake, strawberry, one bowl cake, chocolate cake, strawberry cake

Dessert, Cake

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other easy cake recipes you should try:

ONE BOWL STRAWBERRY CAKE

Strawberry drizzle cake

Chocolate covered strawberry cake

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!