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Almond Raspberry Cake

Almond Raspberry Cake

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Indulge in the soft and scrumptious Almond Raspberry Cake, a delightful dessert that marries the nutty essence of almonds with the tartness of fresh raspberries. This cake is perfect for any occasion, whether it’s a birthday celebration, an afternoon tea, or simply a sweet treat at home. The fluffy almond cake base is paired with a luscious raspberry buttercream frosting, creating a stunning dessert that is sure to impress your guests and satisfy your sweet cravings.

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) for buttercream
  • 1 1/2 tsp freeze dried raspberry powder
  • 165 g powdered sugar
  • 1 tsp vanilla extract for buttercream
  • 2 tsp whole milk (room temperature)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a mixing bowl, beat room-temperature butter and granulated sugar until light and fluffy.
  3. Add eggs one by one, mixing well after each addition.
  4. In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Gradually add to the wet mixture with sour cream and vegetable oil.
  5. Fold in vanilla and almond extracts until fully incorporated.
  6. Pour batter into the prepared pan; bake for about 28 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes in the pan before transferring to a cooling rack.
  8. To make buttercream, beat room-temperature butter with freeze-dried raspberry powder until smooth; gradually add powdered sugar, vanilla extract, and milk until desired consistency is reached.
  9. Frost cooled cake generously with raspberry buttercream.

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