I love how this cake balances so many beautiful textures and flavors. The almond base is tender and subtly nutty, the rosewater adds a floral hint without overpowering, and the raspberries bring bright contrast. The honey mascarpone frosting is creamy and not too sweet—just the way I like it. And that pistachio crumble on top? Buttery, crunchy, and the perfect finishing touch. It’s a bakery-worthy cake I can make right in my own kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Almond Cake: 1½ cups almond flour 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon almond extract ½ teaspoon rosewater (or more to taste) ¾ cup buttermilk 1 cup fresh raspberries
For the Honey Mascarpone Frosting: 1 cup mascarpone cheese, chilled ⅓ cup honey ½ teaspoon vanilla extract ½ cup heavy cream, cold
For the Pistachio Crumble: ½ cup shelled pistachios, chopped 2 tablespoons all-purpose flour 2 tablespoons brown sugar 2 tablespoons cold unsalted butter
Directions
Make the Cake:
I preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
In a medium bowl, I whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, I cream the butter and sugar together until light and fluffy. Then I beat in the eggs one at a time, followed by the almond extract and rosewater.
I alternate adding the dry ingredients and buttermilk into the wet mixture, mixing just until combined.
I gently fold in the raspberries, being careful not to crush them too much.
I divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Then I let the cakes cool completely.
Make the Frosting:
In a mixing bowl, I combine mascarpone, honey, and vanilla.
I slowly whip in the cold heavy cream until the frosting is smooth, thick, and spreadable. I keep it chilled until ready to use.
Make the Pistachio Crumble:
I mix the chopped pistachios, flour, and brown sugar in a small bowl.
I cut in the cold butter using my fingers or a fork until the mixture forms coarse crumbs.
I bake the crumble on a sheet pan at 350°F (175°C) for about 8–10 minutes, until golden and crisp. I let it cool completely.
Assemble:
Once the cake layers are cool, I spread the honey mascarpone frosting between the layers and over the top.
I sprinkle the pistachio crumble over the top of the cake and garnish with a few fresh raspberries or dried rose petals if I want to dress it up.
I chill the cake slightly before serving for clean slices.
Servings and timing
This cake serves 8–10 people and takes about 1 hour 15 minutes total: Prep time: 30 minutes Bake time: 25–30 minutes Cooling and assembly: 15–20 minutes
Variations
I’ve made this cake as a single-layer sheet cake when I want something simpler. If I want a more citrusy flavor, I replace the rosewater with a bit of lemon zest. For a dairy-free version, I use whipped coconut cream and plant-based mascarpone substitutes. I’ve also used chopped strawberries instead of raspberries for a different twist.
Storage/reheating
I store the cake covered in the fridge for up to 3 days. The frosting stays smooth, and the crumble keeps some crunch. For the best texture, I let slices sit at room temperature for 10–15 minutes before serving. This cake doesn’t freeze well once assembled, but the cake layers can be frozen ahead and frosted later.
FAQs
Can I leave out the rosewater?
Yes, I’ve made it without rosewater, and it still tastes amazing. The almond and raspberry combo holds up beautifully on its own.
What’s the best way to keep the frosting from getting too soft?
I make sure the mascarpone and cream are cold before whipping. If it softens too much, I chill it briefly and whip it again.
Can I use frozen raspberries?
Yes, but I add them straight from the freezer and coat them lightly in flour to prevent too much color bleeding into the batter.
Can I make the crumble in advance?
Absolutely. I often bake the pistachio crumble a day or two ahead and store it in an airtight container until I’m ready to decorate.
What can I use instead of mascarpone?
Cream cheese works as a substitute—it gives a tangier flavor, but it still blends beautifully with the honey and cream.
Conclusion
This Raspberry Rose Almond Cake with Honey Mascarpone Frosting and Pistachio Crumble is one of those recipes that feels special from the first bite. It’s soft, creamy, a little crunchy, and just the right amount of sweet. Whether I’m baking for a celebration or just because, this cake always makes an impression. It’s a beautiful blend of flavors and textures I never get tired of.
