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Almond Raspberry Cake

Almond Raspberry Cake: A Wholesome Delight You'll Adore

This Almond Raspberry Cake combines almond-infused cake and zingy raspberry buttercream, creating a delightful treat for celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 90 g Butter Provides moisture and richness; use room temperature butter for easy mixing.
  • 150 g Granulated Sugar Sweetens the cake; a brown sugar substitute can be used for a richer flavor.
  • 2 large Eggs Binds the ingredients and adds structure; make sure eggs are at room temperature.
  • 130 g All-Purpose Flour Forms the cake's base; gluten-free flour can be used as a substitute.
  • 50 g Almond Flour Contributes to texture and flavor; can replace with more all-purpose flour if needed.
  • ¼ teaspoon Baking Powder Helps the cake rise; ensure it’s fresh for optimal performance.
  • ¼ teaspoon Baking Soda Assists in leavening; omit if using self-rising flour.
  • ¼ teaspoon Salt Enhances sweetness; do not omit.
  • 120 g Sour Cream Adds moisture and tanginess; Greek yogurt can be used as a substitute.
  • 30 g Vegetable Oil Keeps the cake moist; can use melted coconut oil or almond oil.
  • 1 teaspoon Vanilla Extract Adds a warm flavor; use pure vanilla for best results.
  • ½ teaspoon Almond Extract Intensifies the almond flavor; can omit for those avoiding nut flavors.
For the Buttercream
  • 100 g Butter for Buttercream Provides structure and texture for frosting; must be at room temperature.
  • 1½ teaspoon Freeze-Dried Raspberry Powder Infuses raspberry flavor; substitute with crushed fresh raspberries for a different texture.
  • 165 g Powdered Sugar Sweetens and thickens the buttercream; cornstarch-free powdered sugar is recommended for smoother frosting.
  • 2 teaspoons Whole Milk Adjusts the buttercream consistency; add more if needed for smoothness.

Equipment

  • mixing bowl
  • Baking pan
  • Sifter
  • Spatula
  • Whisk
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line a 20x20 cm baking pan with parchment paper.
  2. In a large bowl, sift together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  3. In another bowl, beat room temperature butter and granulated sugar for about 3 minutes until light and fluffy.
  4. Add the eggs one at a time, blending well after each addition.
  5. Gradually add dry mixture to the creamed butter and sugar at low speed. Then incorporate sour cream, vegetable oil, vanilla extract, and almond extract.
  6. Pour the batter into the prepared pan and bake for 28-30 minutes.
  7. While the cake cools, make raspberry buttercream by blending raspberry powder with the powdered sugar.
  8. Beat room temperature butter until fluffy, then add the raspberry mixture, vanilla extract, and milk.
  9. Once the cake is completely cooled, frost it with the raspberry buttercream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Feel free to customize the frosting according to your taste.

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