Almond Raspberry Cake
Indulge in the delightful flavors of our Almond Raspberry Cake, a perfect dessert for any occasion. This cake features a light and fluffy almond base, complemented by a luscious raspberry buttercream frosting that adds both sweetness and a vibrant splash of color. Ideal for birthdays, afternoon teas, or simply as a sweet treat at home, this moist cake is sure to impress with its unique blend of flavors. With easy-to-follow instructions, even novice bakers can create this elegant masterpiece. Whether served alone or paired with fresh berries and ice cream, the Almond Raspberry Cake is destined to become a favorite in your recipe collection.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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)
- 1 1/2 tsp freeze dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk (room temperature)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together room temperature butter and granulated sugar until fluffy. Add eggs one at a time, mixing well.
- In another bowl, combine all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, alternating with sour cream and vegetable oil until just combined. Stir in vanilla and almond extracts.
- Divide batter between prepared pans and bake for about 28 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For the raspberry buttercream, beat room temperature butter until creamy, then gradually add powdered sugar. Mix in freeze-dried raspberry powder, vanilla extract, and whole milk until smooth.
- Once cooled completely, layer the cake with raspberry buttercream between layers and on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://cookingwithmia.com/almond-raspberry-cake/