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Almond Raspberry Cake

Irresistible Almond Raspberry Cake for Your Next Celebration

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Delight in the vibrant flavors of this Almond Raspberry Cake, perfect for any celebration with its moist almond base and luscious raspberry buttercream.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter at room temperature
  • 1 cup Granulated Sugar no substitutions recommended
  • 3 large Eggs at room temperature
  • 1 cup All-Purpose Flour gluten-free flour can be substituted
  • 1 cup Almond Flour can substitute with additional all-purpose flour
  • 1 teaspoon Baking Powder ensure freshness
  • 1 teaspoon Baking Soda ensure freshness
  • 1/2 teaspoon Salt use fine salt
  • 1 cup Sour Cream Greek yogurt works as a substitute
  • 1/3 cup Vegetable Oil any neutral oil is suitable
  • 1 teaspoon Vanilla Extract opt for pure extract if available
  • 1 teaspoon Almond Extract can be omitted if unavailable
For the Raspberry Buttercream
  • 1/2 cup Freeze-Dried Raspberry Powder or use fresh or other berry powders
  • 2 cups Powdered Sugar

Equipment

  • 20x20 cm square baking pan
  • Electric Mixer
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF). Line a 20x20 cm square baking pan with parchment paper.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
  3. In a large bowl, beat the softened butter and granulated sugar for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually mix in the sifted dry ingredients until just combined, being careful not to overmix.
  6. Fold in the sour cream, vegetable oil, vanilla extract, and almond extract until smooth.
  7. Pour the batter into the prepared pan and bake for 28-30 minutes until a tester comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Sift together the freeze-dried raspberry powder and powdered sugar for the buttercream.
  10. Beat the butter until creamy, then gradually add the raspberry-sugar mixture and milk, mixing until fluffy.
  11. Once the cake has cooled, spread the raspberry buttercream evenly on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Store the cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to a week.

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