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Almond Raspberry Cake

Almond Raspberry Cake
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Almond Raspberry Cake is a delightful treat that perfectly balances the nutty flavor of almonds with the tart sweetness of raspberries. This fluffy cake, adorned with creamy raspberry buttercream, is not only easy to make but also versatile enough for any occasion—from birthday celebrations to cozy afternoon tea. Its moist texture and inviting taste will have your family and friends coming back for seconds! Perfect for those who appreciate a homemade dessert that impresses without being overly complicated, this cake is sure to become a staple in your baking repertoire.

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 (e.g., canola oil)
  • 100 g butter (for frosting)
  • 1 ½ tsp freeze-dried raspberry powder
  • 165 g powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a cake pan.
  2. Cream together the room-temperature butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  5. Mix sour cream, vegetable oil, vanilla extract, and almond extract into the batter.
  6. Gradually fold in the dry ingredients until just combined; pour into the prepared cake pan.
  7. Bake for approximately 28 minutes or until golden brown and a toothpick comes out clean.
  8. While cooling, prepare the raspberry buttercream by beating butter with raspberry powder until smooth; mix in powdered sugar gradually.
  9. Once cooled completely, spread the raspberry buttercream on top of the cake.

Nutrition

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