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Almond Raspberry Cake

Delightful Almond Raspberry Cake: A Sweet Celebration Treat

This Almond Raspberry Cake is a delightful dessert, featuring earthy almond flavors and tart raspberries, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Room temperature
  • 1 cup Granulated Sugar
  • 3 Large Eggs Room temperature
  • 1 cup All-Purpose Flour
  • 1/2 cup Almond Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil Can substitute with canola oil
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract Optional
For the Raspberry Buttercream
  • 1/2 cup Freeze-Dried Raspberry Powder
  • 1 cup Powdered Sugar
  • 2 tablespoons Whole Milk Room temperature

Equipment

  • Oven
  • Mixing bowls
  • Stand mixer
  • Baking Pan
  • sifter

Method
 

Preparation
  1. Preheat your oven to 170ºC (340ºF) and line a 20x20 cm baking pan with parchment paper.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a large mixing bowl.
Mixing Cake Batter
  1. Cream the room temperature butter and granulated sugar in a separate bowl until light and fluffy.
  2. Add the eggs one at a time, blending well after each addition.
  3. Gradually mix the dry ingredients into the wet ingredients alternately with the sour cream and vegetable oil.
  4. Stir in the vanilla and almond extracts until just combined.
Baking
  1. Pour the batter into the prepared baking pan and bake for 28-30 minutes, checking with a cake tester.
  2. Allow the cake to cool on a wire rack.
Buttercream Preparation
  1. Blend freeze-dried raspberries into a fine powder and sift with powdered sugar.
  2. Beat room temperature butter until fluffy, then add the raspberry mixture, milk, and vanilla, mixing until smooth.
Frosting and Serving
  1. Once the cake is completely cooled, frost with the raspberry buttercream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results and avoid overmixing to keep the cake tender.

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