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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 beautifully soft dessert that seamlessly blends the nutty essence of almonds with the tart sweetness of raspberries. This cake is perfect for any celebration, be it a birthday, an afternoon tea gathering, or simply a way to treat yourself at home. Topped with an enticing raspberry buttercream, this cake makes a stunning centerpiece that will impress your guests and satisfy your sweet cravings. With easy-to-follow instructions and simple ingredients, bakers of all levels can create this masterpiece in no time.

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
  • 120 g sour cream (room temperature)
  • 30 g vegetable oil
  • 100 g butter (for buttercream)
  • 165 g powdered sugar
  • 1.5 tsp freeze-dried raspberry powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tsp whole milk (room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the room temperature butter and granulated sugar until fluffy. Add eggs one at a time followed by vanilla and almond extracts.
  4. Gradually mix in the dry ingredients alternating with sour cream and vegetable oil until just combined.
  5. Divide the batter between the prepared pans and bake for about 28 minutes or until a toothpick comes out clean.
  6. For the raspberry buttercream, beat room temperature butter with freeze-dried raspberry powder until smooth. Gradually add powdered sugar and milk; mix until fluffy.
  7. Once cooled, layer and frost the cakes with raspberry buttercream.

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