Raspberry Almond Petit Fours

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam.  They’re the perfect one-bite sweet treat for your next big party!

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These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!So I grew up in a traditional Southern kitchen (I’ve mentioned that here before), and I credit that experience for why I love to bake.  My Mom was always in the kitchen whipping up some delicious dessert or snack.  Looking back, I was pretty darned lucky.

But here’s the thing.  The flip-side of growing up in a Southern kitchen is all of the parties.  My mother is the ultimate hostess, and we were always hosting some sort of party or get-together.  We had gingerbread house decorating parties for the kids.  We had Golden Girls tea parties for the little old ladies in the neighborhood.  We had garden parties during the summer.  Are you catching my drift here?  All of these parties meant a lot of food!  My sister was clearly paying attention as a kid because she has grown into the consummate Southern hostess herself.  As for me, I took an interest in the food side (both making and eating), and I still really enjoy making party-style food.  (Looking back, it’s no surprise at all that I started a food blog.)

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!Petit fours.  This classic French dessert always made an appearance at parties when I was growing up.  They’re the perfect party food.  They’re bite-sized, and they’re incredibly tasty.  (Trust me, I should know.  As a kid, I named myself the official sampler of the petit fours for every party.  You know, just to make sure they were good enough to serve to company.)  Technically, petit fours can be any bite-sized dessert.  However, in the U.S. (or at least in the Southern part of the U.S.), a petit four almost always refers to a mini-dessert consisting of layers of almond cake and jam.  The entire bite is then covered in thin fondant.  Petit fours are sweet.  And they’re often too pretty to eat.  Err, almost too pretty to eat.

These Raspberry Almond Petit Fours are a classic party food.  From bridal showers to baby showers and everything in between, you can always count on petit fours making an appearance.  If you like to bake, then these bad boys are totally fun to make at home.  But here’s the thing, they take time to make.  They’re not exactly a dessert you can throw together in the 30 minutes before your guests show up.  (After all, there’s a reason why petit fours are so darned expensive when you purchase them in bakeries!)  Don’t let that discourage you, though.  These Raspberry Almond Petit Fours are totally doable at home.  And they’d be totally impressive to serve at your next party!

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!When it comes to parties, can I just say how much I dig Wilton Armetale serveware?  We love to entertain in our house, and I totally credit that to my mother’s love for throwing parties.  This serveware not only looks great for serving, but it’s also freezer, oven and stove safe.  Think about that for a minute.  That means you can heat up the serveware in the oven for serving hot appetizers.  Or you can chill it in the freezer for serving cold appetizers.  That’s some serious versatility!  I’m sure my wife, the metallurgist/alchemist, could tell you all sorts of interesting facts about the metal itself.  As for me, I’ll stick to telling you that the serveware looks awesome.  And I’ll stick to giving you some delicious recipes for your next party.

These Raspberry Almond Petit Fours are tasty as heck.  However, since making petit fours is a bit more involved, I’ve collected a few tips here that might help:

Use the flattest baking sheet you can find.  If you’re anything like me, you probably use your baking sheets a lot.  And if you’re anything like me, I bet some of your baking sheets have become a bit warped over time.  That’s cool for some recipes, but not petit fours.  Make sure to use your flattest pan when baking the almond cake.  Otherwise, you might end with petit fours that look like the Leaning Tower of Pisa.

Spread the frosting and jam as smoothly as possible.  Similar to the first tip about using a flat pan, you want to make sure that those layers of frosting and jam are smooth and level.  Here’s a quick tip for creating smooth layers of frosting.  Get a tall glass of very hot water.  Dip an offset spatula into the water for a few seconds, and then use that hot spatula to smooth the frosting.  Dip and repeat as necessary.  It works like a charm!

After baking, slice off the edges of the cake.  The edges of the almond cake will get a little more browned and crispy than the center.  Once you’ve assembled the cake with the buttercream and jam layers, slice those hard edges off.  I’m only talking like 1/4″ here.  This will ensure that you have nice smooth edges for your petit fours.  It also ensures that you get to sample those scraps along the way.

Dip the petit fours into the icing.  Trust me on this one.  After many different attempts, I’ve found that the easiest way to coat the petit fours in the icing is to simply stick them onto the end of a fork and then dip them into the warm icing.  Since the icing cools quickly, I keep it in the saucepan over low heat.  Then I just tilt the pan to one side, dip the petit four and then let it drip dry for a couple of seconds.  Transfer the petit four from the cake to a plate and repeat.

Practice makes perfect.  Also, don’t rush.  Finally, like anything, petit fours take a bit of practice.  They’re incredibly fun to make…not to mention incredibly tasty, too.  However, I wouldn’t recommend making them for the first time right before you host a party with 150 of your closest friends.  Give yourself a trial run at these first.  You’ll pick up some tricks along the way (feel free to share and I’ll add your tips here).  I’m pretty sure your family and friends won’t mind sampling some wonky looking petit fours while you perfect your skills!

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!Speaking of 150 of your closest friends, I just want to point out that Wilton Armetale serveware is great for gifts.  A nice big serving tray like I used for these petit fours would make an excellent wedding or bridal shower gift.  But check out the various collections of serveware for other ideas.

True story: I had no idea what to get my Dad for Christmas this past year.  He lives in Texas, so I ordered the Texas Bread Tray for him.  He loved it.  I’m thinking the whole Texas collection could be a great source for future gift ideas for him.  Do you have someone who is nearly impossible to find gifts for?  Check out the Wilton Armetale website for some ideas!  (And don’t forget the collegiate serveware if that person happens to be a college sports fan.)

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!

Raspberry Almond Petit Fours

These Raspberry Almond Petit Fours feature layers of decadent almond cake, silky French buttercream and raspberry jam. They're the perfect one-bite sweet treat for your next big party!
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Prep Time: 1 hour 5 minutes
Cook Time: 50 minutes
Total Time: 1 hour 55 minutes
Servings: 80 petit fours
Calories: 93kcal


For the Almond Cake

For the Buttercream

For the Pourable Icing

For the Petit Fours

  • 1 cup raspberry jam
  • fresh raspberries


For the Almond Cake

  • Preheat oven to 400°F.
  • Grease the sides of a rimmed 13"x18" baking sheet (jelly roll pan). Line sheet with parchment paper and lightly grease top of parchment paper. Set baking sheet aside.
  • Using a countertop mixer, add the butter, almond paste and 1 egg. Blend on low until mixture has softened and has a smooth texture.
  • Add the sugar and mix until light and fluffy (~3-4 minutes on medium speed).
  • Add the remaining eggs one at a time, mixing after each addition until incorporated. Once all eggs have been added, mix until light and fluffy (~3-4 minutes on medium speed.)
  • Add the flour and mix on medium-low until smooth.
  • Transfer the batter onto the prepared baking sheet. Use an offset spatula to spread batter until very smooth.
  • Bake at 400°F for 12-13 minutes, or until top of cake is light golden brown.
  • Remove Almond Cake from oven and set aside to cool.

For the Buttercream

  • In a small saucepan, add the sugar and water. Place over medium heat and bring to a boil, stirring often.
  • Continue heating syrup until it reaches 240°F. Remove from heat.
  • While syrup is heating, place the egg yolks in the bowl of a countertop mixer. Using the whisk attachment, beat on medium speed until yolks are thick and slightly foamy (~4-5 minutes on medium speed).
  • Once syrup reaches 240°F, immediately pour syrup down the side of the mixer bowl while the mixer is running. (Tip: Take care not to pour the syrup into the whisk attachment or it will send the syrup onto the sides of the bowl where it will turn into rock candy. An easy way to do this is to transfer the sugar syrup into a glass mixing cup that has been greased with butter. Then just tilt the edge of the mixing cup onto the edge of the bowl and pour the syrup down the side of the bowl.)
  • Continue mixing until the bottom of the bowl is cool and mixture has cooled to room temperature (~7-8 minutes on medium speed). (Note: The mixture will increase in volume and turn very pale at this step.)
  • Add butter two tablespoons at a time, mixing after each addition until incorporated.
  • Add vanilla extract and mix until smooth frosting forms. (Tip: If frosting is too soft to spread, simply refrigerate for a few minutes.)

For the Pourable Icing

  • Add all ingredients (except for food coloring) into a small saucepan.
  • Heat over medium-low heat, stirring constantly, until Icing is warm. (Tip: If not using the Icing immediately, simply reheat before using.)
  • If using food coloring, stir in 1-2 drops at a time until you reach the desired color.

To assemble Petit Fours

  • Slice the almond cake into 2 equally sized pieces.
  • Place one slice of almond cake onto a large cutting board.
  • Spread the French Buttercream evenly on top.
  • Place the second slice of almond cake on top of buttercream.
  • Spread a thin layer of raspberry jam on top of the second slice of cake.
  • Using a very sharp knife, slice cake into 1” x 1” squares.
  • Using a small fork to hold each petit four, dip petit fours into the warm icing. Let drip dry for a few seconds and then transfer each petit four onto a large plate. Top with a fresh raspberry while Icing is still warm.

Disclosure: This post was sponsored by Wilton Armetale, but the recipe and opinions are entirely my own.  I truly love this serveware, and I can’t say enough good things about it!

Spiced® is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that spicedblog.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.


  1. Holy man, these petit fours are gorgeous, Dave! I mean, seriously. Your mom and my mom were about as polar opposite as women get. The only entertaining that went on at our house were cast parties (my dad was an actor) and we always counted on other people to bring the treats… my parents were the king and queen of booze. LOL
    That’s why I didn’t learn to cook until I was 43 years old, and also why I’m a recovering alcoholic! LOL. It’s clear that your momma taught you well <3

    1. Hehe…thanks, Becca! I did pick up a few tricks along the way…and I ate way more than my fair share of petit fours and other snacks. 🙂 So wait, your pops was an actor? How cool is that? Is he someone cool like Clint Eastwood? Or maybe James Earl Jones? Those guys rock!

      1. Haha! Although my dad did have a deep voice like James, and a nasty attitude like Clint, he wasn’t QUITE that famous! He was primarily a local actor, but In 1977, McDonald’s came out with the Filet-O-Fish sandwich, and my dad played the lead role in the national commercial for it. He was also an excellent President Grant on the 50 dollar bill in a savings and loan commercial. #uselessfacts Can I have some petit fours now? 🙂

        1. Why, yes, I do indeed think that earns you some petit fours. And talk about a small world…our neighbor’s nephew starred in the recent Filet-O-Fish sandwich commercials. You know, the ones in the submarine? Crazy!

  2. Look at you man, making pink-cute-girly-unicorn food. Where’s my wolf eating chops with his paws and burping beer???

    Just kidding man, these Petit Fours like they’ve been made by a French Maitre Patissier , so hats off to you my friend!

    1. Haha! #WolfpackPink? Nice hashtag there, Mike. You know, I was thinking about taking some pork chops and layering them with BBQ sauce in between before smothering them in a honey mustard glaze. Of course, I would have cut them into cute little squares, too. But I decided against that plan. Maybe you can make those for our next Wolfpack Howl? I’ll bring the beer!

  3. Wow David – these look fantastic! So delicate and so fantastic! How on earth do you manage to dip the two layers of cake sandwiched with buttercream and topped with jam into that warm frosting without scattering crumbs of cake into said frosting? No matter how dense my cake has been – everytime I dip – I scatter!
    I am in awe! Remember Wayne’s World when Alice Cooper invited them to hangout – yup – that’s my response to these! https://www.youtube.com/watch?v=-FucbvoFFy0

    1. Hahaha…now there is a fun blast to the past there, Shashi! Wayne and Garth were awesome! But here’s the thing–you are totally worthy of these petit fours. If my mail lady hadn’t eaten them all, I would have a package on the way to you now! But in answer to your question about dipping the bites, it is a little tricky. But the frosting is thin when it’s warm, and cake is a little bit dense. This means that you can stab the cake with a small fork and dip it in the warm icing. Pull the fork out and you’re all set. But you might end up eating one for every two that end up on the tray…just saying. 🙂

    1. Dude, I could totally use an official petit four sampler around here. Are you applying for the job? It doesn’t pay well, but you get all the petit fours you can eat!

    1. Then it sounds like we’d make a great team, Dannii! I always have way too much dessert party food. Maybe you can bring over some of your tasty savory creations, and I’ll take care of the dessert? 🙂

  4. These look beyond delicious ~~~~~ wow – going to try and make them
    and hope they look as great as yours! They would be wonderful to take
    to the office or fun neighborhood gathering of ladies!

    1. Thanks, Phronsie! These petit fours would be great for a neighborhood gathering…if you can keep from eating them all before the guests arrive! 🙂

    1. Haha…well, the icing is pretty thin when it’s heated up, so I think that lends a nice shimmer to it. Of course, maybe some edible glitter would be a fun addition, too. 🙂 Thanks, Cindy!!

  5. Oh David what lies you tell. We all know you had those Golden girl parties. My mum was a total entertainer too and would legit spend two days cooking and being a stress head. Although I wish there was more kid oriented ones 😉

    This looks amazing though- your pictures are incredible! Nice one mate!

    1. Sigh. You caught me, Arman. I was the one hosting those parties for the Golden Girls. I just can’t resist cute little old ladies sipping tea out of china tea cups. That’s totally my idea of a good time! Next time, I’ll make sure to invite you…because I know that’s your idea of a good time, too. Hah!

    1. So petit fours are definitely a multi-stage process, Manali. They take time and practice. I need to practice my skills at decorating them…the taste is amazing, but the decorating needs a little work in my opinion. They’re such a unique and delicious dessert, too! 🙂

    1. Haha, yeah…I was almost a little sad to eat these, Kevin. They took a bit of time to make, but honestly I found it be pretty fun. But when they were done, I didn’t want to eat ’em. (Of course, we did, though…I couldn’t let these bad boys go to waste!)

    1. Good question, Linda! I should have specified that in the recipe. (I’ll go back and change that right now.) It’s a standard home baking sheet…so 13″x18″. Thanks for pointing that out. Also, I really hope you enjoy these! They are definitely a bit of a process, but sometimes it’s really fun to tackle bigger baking projects. I know I always enjoy making petit fours…but I just can’t make them when I need to be somewhere soon. (And of course, I enjoy eating them more than anything!) 🙂

  6. Just made them – super delicious recipe! Need your help though – the buttercream began to melt in the icing when dipped so I could never get smooth, square, fully covered sides. Any suggestions?

    1. Hey there, Gloria! Thank you so much for making this recipe…and also for coming back to comment. They are tasty, and it’s been a while since I’ve made a round of these petit fours. (I need to get on that again soon!)

      So as far as the melting buttercream, I totally know what you mean! French buttercream tends to be very smooth to begin with, too. Here’s a little trick though: toss the cake squares in the freezer (wrapped so they don’t dry out too much) for 30 minutes first. That will definitely help when you go to dip them in the icing. And of course try to work fast when you dip them in the icing. Just a dip-rotate-dip to get the petit four completely covered and then off to a drying rack. No need to completely submerge the cake in the icing if that makes sense! Thanks, and let me know if you have other questions or how the petit four practicing goes, too! 🙂

      1. Thanks for the great tip – will have to give it a try. What are your thoughts on using a pastry bag to coat the petit fours? Would that be easier? My dunking skills need work : ) I have to reiterate that this is a fantastic recipe!!! The cake has the perfect texture and flavor – love that there’s minimal flour. And the buttercream is absolutely divine! I thought about not using it due to the melting issue but it tastes so delicious and lends the perfect balance to the sweetness of the icing, I quickly gave up that thought. Looking forward to making them again but have to lose the weight I gained consuming them all first haha! Thanks again!

        1. Hmmm…I’m thinking that pastry bag idea might be a bit difficult, Gloria. Mainly because the Icing is so thin…I think it would be hard to get an even coat. I actually have a little fork that I use for dipping. (I think it’s technically a fork from a chocolate making kit, but it’s got thin tines on it so I just stab the petit four in the middle and give it a dunk on both sides. Then it’s off to a cooling rack to drip-dry.) Oh, and I seem to recall using a shallow saucepan. You could pour the icing in a shallow bowl, too. That makes it a bit easier to get the petit four in there and get half-coverage on one side before flipping to the other side. The only challenge with a bowl is the Icing might start to harden before you finish the batch. You might have to just reheat it then. Just a thought!

          I do appreciate your kind words, Gloria! You are too sweet! I agree that petit fours do need a bit of practice…but that’s part of the fun, right? (Although I totally get your point about working off the weight between rounds. Haha!) I have full confidence that you’ll get this one down soon!

  7. Truly stupendous flavor but these are really tough to coat. Persevere with this recipe, we really thought it was worth the fuss. We loved the mixture of the cake, buttercream and fresh raspberry, quite easy to assemble. I also used an idea from another recipe and assembled the cake, topped with parchment and then sandwiched it between two trays, weighted down, overnight in the fridge. Really made the cutting easier and made it hold together better for dipping. My biggest problem was that after a while some of the melted buttercream altered the texture of the coating. I also found it really hard to get it thin enough to not be overly sweet, not to mention the difficulty of coating the last side (toward the back of the fork). Any tips?

    1. Hey there, Staci! First of all, thank you so much for swinging back by to leave your thoughts. I really appreciate it! I actually just made this French buttercream this past weekend. (We were making macarons instead of petit fours, though.) So I love that idea of weighting the cake overnight. I’m going to keep that in mind for the next time I make these!

      I totally know what you mean about the buttercream. It was a constant battle to keep the right temperature. You could possibly do these in 2 batches and keep the 2nd batch in the fridge while you work on the first half. That would help with the melted buttercream issue. And the coating with pourable icing is definitely a challenge. I actually found using a chocolate fork (something like this: https://amzn.to/2FCWt6Z) worked way better than a standard fork. I actually “rolled” each petite four in the bowl of pourable frosting and then I poured some on top, too. I hope this helps, and I hope you stick with making petit fours. They are a lot of work, but they are so fun, too! Keep me in the loop if you come up with any cool tricks or tips?

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