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Almond Raspberry Cake

Heavenly Almond Raspberry Cake with Irresistible Buttercream

This Almond Raspberry Cake combines moist almond cake with tart raspberries, beautifully frosted for a stunning dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Provides richness and moisture; substitute with margarine if needed.
  • 2 cups Granulated Sugar Adds sweetness and contributes to texture; no direct substitution recommended.
  • 3 large Eggs Essential for structure and moisture; can replace with flax eggs for a vegan alternative.
  • 2 cups All-Purpose Flour Creates light structure; substitute with gluten-free flour for a gluten-free option.
  • 1 cup Almond Flour Adds flavor and moistness; omit if allergies exist.
  • 1 tbsp Baking Powder Provides necessary leavening for a good rise; don’t omit.
  • 1 tsp Baking Soda Provides necessary leavening for a good rise; don’t omit.
  • 1 tsp Salt Enhances flavor balance; essential for taste.
  • 1 cup Sour Cream Keeps the cake moist and tender; can be substituted with Greek yogurt or buttermilk.
  • 1/2 cup Vegetable Oil Adds moisture and tenderness; use any neutral oil like canola or sunflower.
  • 1 tsp Vanilla Extract Essential flavor enhancer; can omit, but flavors will be less pronounced.
  • 1 tsp Almond Extract Essential flavor enhancer; can omit, but flavors will be less pronounced.
For the Buttercream
  • 1 cup Freeze-Dried Raspberry Powder Key for buttercream flavor; use fresh raspberries for a fresh taste but adjust sugar.
  • 2 cups Powdered Sugar Sweetens the buttercream and provides a smooth texture; no direct substitution recommended.
  • 1/4 cup Whole Milk Adjusts consistency of the buttercream; can be substituted with any milk or dairy-free alternative.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • sifter
  • 20x20 cm baking pan
  • Parchment paper
  • wire rack

Method
 

Making the Cake
  1. Preheat your oven to 170ºC (340ºF). Line a 20x20 cm pan with parchment paper for easy removal once the cake is baked.
  2. Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt into a bowl.
  3. In a mixing bowl, beat butter and granulated sugar on high speed for about 3 minutes until light and fluffy. Add in eggs one at a time, mixing well after each addition.
  4. Gradually mix in the dry ingredients on low speed, followed by the sour cream, vegetable oil, and extracts, mixing just until combined.
  5. Pour the batter evenly into the prepared pan. Bake for 28-30 minutes or until a tester inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely.
Making the Buttercream
  1. Blend freeze-dried raspberry into a powder, then sift it with powdered sugar.
  2. In a new bowl, mix with room temperature butter until smooth and creamy.
  3. Gradually add the raspberry powder mixture, vanilla extract, and milk into your buttercream, mixing until smooth.
  4. Once the cake is completely cool, spread the frosting generously over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with fresh raspberries on top for an elegant touch.

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