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Almond Raspberry Cake

Almond Raspberry Cake
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Indulge in the delightful harmony of flavors with this Almond Raspberry Cake. This soft and fluffy dessert seamlessly combines the nutty essence of almonds with the tartness of raspberries, creating a treat that’s perfect for any occasion — from casual weeknight desserts to elegant family gatherings. With its beautiful presentation and simple preparation, this cake is sure to become a cherished favorite in your household. Bake it ahead of time for convenience, or enjoy it fresh out of the oven; either way, you’ll savor every bite!

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
  • 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 (room temperature) for raspberry buttercream
  • 1.5 tsp freeze-dried raspberry powder
  • 165 g powdered sugar
  • 1 tsp vanilla extract for raspberry buttercream
  • 2 tsp whole milk (room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by vanilla and almond extracts.
  4. In another bowl, whisk together flour, almond flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients along with sour cream and vegetable oil.
  5. Pour batter into prepared pan and smooth the top. Bake for about 28 minutes or until a toothpick comes out clean. Cool in the pan before transferring to a wire rack.
  6. For the raspberry buttercream, beat softened butter with raspberry powder until creamy, then add powdered sugar gradually until smooth. Stir in milk and vanilla extract.
  7. Frost the cooled cake generously with raspberry buttercream.

Nutrition

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