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Almond Raspberry Cake

Almond Raspberry Cake
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Indulge in the delightful flavors of Almond Raspberry Cake, a scrumptious dessert that beautifully balances nutty almond essence with the sweet-tart brightness of raspberries. This fluffy cake is perfect for any gathering or simply as a sweet treat to enjoy after a long day. With its vibrant raspberry buttercream frosting, this cake not only tastes divine but also fills your kitchen with an irresistible aroma. Whether you’re baking for a special occasion or just treating yourself and your loved ones, this recipe is sure to become a cherished favorite.

Ingredients

Scale
  • 90 g room temperature butter
  • 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 (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 your oven to 350°F (175°C) and gather all ingredients.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  3. Gradually fold in the dry ingredients along with sour cream and oils until just combined.
  4. Pour the batter into a greased cake pan and bake for about 28 minutes or until a toothpick comes out clean.
  5. While cooling, prepare the raspberry buttercream by beating butter with freeze-dried raspberry powder until smooth. Gradually add powdered sugar, vanilla extract, and milk until desired consistency is reached.
  6. Once cooled, frost your cake generously with the raspberry buttercream.

Nutrition

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