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Almond Raspberry Cake

Almond Raspberry Cake: Moist Delight for Every Celebration

A delightful Almond Raspberry Cake that perfectly marries nostalgia with flavor, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter at room temperature
  • 1.5 cups Granulated Sugar
  • 3 large Eggs at room temperature
  • 2 cups All-Purpose Flour
  • 1 cup Almond Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 0.5 cup Vegetable Oil can substitute with canola oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract can omit if desired
For the Buttercream
  • 0.5 cup Freeze-Dried Raspberry Powder or other freeze-dried fruits if unavailable
  • 2 cups Powdered Sugar
  • 2 tablespoons Whole Milk can use any type of milk

Equipment

  • Stand Mixer
  • 20x20 cm baking pan
  • Parchment paper
  • mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare a 20x20 cm baking pan lined with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. Cream together room temperature butter and granulated sugar in a stand mixer for about 3 minutes until fluffy.
  4. Add in the eggs one at a time, mixing well after each, followed by vanilla and almond extract.
  5. Gradually fold dry ingredients into the wet mixture, then add sour cream and vegetable oil until just combined.
  6. Pour the batter into the prepared pan and bake for 28-30 minutes until a toothpick comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the buttercream by grinding freeze-dried raspberries and beating with room temperature butter and powdered sugar, then add in raspberry powder and milk.
  9. Once cooled, frost the cake with raspberry buttercream and create swirls for presentation.
  10. Slice and serve the delicious Almond Raspberry Cake to enjoy at your gathering.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Make sure ingredients are at room temperature for the best texture. Avoid over-mixing to keep the cake light.

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