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Almond Raspberry Cake

Almond Raspberry Cake
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Indulge in the delightful flavors of our Almond Raspberry Cake, a soft and fluffy dessert that beautifully marries the nutty essence of almonds with the tart sweetness of fresh raspberries. Topped with luscious raspberry buttercream, this cake is perfect for any occasion, from casual gatherings to special celebrations. Each bite offers a memorable taste that will leave your guests coming back for more. This recipe is not only easy to make but also versatile enough to adapt to your personal preferences. Whether you’re baking for a birthday party or enjoying a cozy afternoon treat at home, this Almond Raspberry Cake is sure to impress.

Ingredients

Scale
  • 90 g butter (room temperature)
  • 150 g granulated sugar
  • 2 large eggs (room temperature)
  • 130 g all-purpose flour
  • 50 g almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 120 g sour cream (room temperature)
  • 30 g vegetable oil (e.g. canola oil)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 100 g butter (room temperature)
  • 1 1/2 tsp freeze dried raspberry powder
  • 165 g powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp whole milk (room temperature)

Instructions

  1. Preheat your oven to 175°C (350°F) and prepare a 9-inch round baking pan by greasing it and lining the bottom with parchment paper.
  2. In a large bowl, cream together room-temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. Combine all-purpose flour, almond flour, baking powder, baking soda, and salt in another bowl. Gradually add this dry mixture to the wet ingredients along with sour cream, vegetable oil, vanilla extract, and almond extract until just combined.
  4. Pour the batter into the prepared pan and bake for about 28 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a cooling rack.
  5. For the raspberry buttercream, beat room-temperature butter with freeze-dried raspberry powder until smooth. Gradually add powdered sugar, then mix in vanilla extract and milk until desired consistency is reached.
  6. Once the cake has cooled completely, frost with raspberry buttercream.

Nutrition

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