Heavenly Almond Raspberry Cake with Creamy Buttercream

This Almond Raspberry Cake combines nutty and fruity flavors in a moist, fluffy dessert that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

90 g Butter Adds richness and moisture; use unsalted for better control of saltiness.
150 g Granulated Sugar Provides sweetness and structure; brown sugar can add depth to flavor.
2 large Eggs Binds ingredients and adds moisture; room temperature eggs emulsify better.
130 g All-Purpose Flour Forms the cake’s structure; substitute with cake flour for a lighter texture.
50 g Almond Flour Contributes to moistness and nutty flavor; replace with finely ground nuts for gluten-free options.
¼ teaspoon Baking Powder Leavening agent that helps the cake rise; ensure it's fresh for optimal results.
¼ teaspoon Baking Soda Enhances rise when combined with acidic ingredients.
¼ teaspoon Salt Balances sweetness and amplifies flavors.
120 g Sour Cream Adds moisture and tang; Greek yogurt is a suitable substitute.
30 g Vegetable Oil Increases moistness without heaviness; any neutral oil works well.
1 teaspoon Vanilla Extract Infuses an aromatic flavor; pure vanilla is recommended for best results.
½ teaspoon Almond Extract Offers a stronger almond flavor; may be omitted for a milder taste.

For the Buttercream

100 g Butter Creates a creamy base; use room temperature butter for the right consistency.
1 ½ teaspoons Freeze-Dried Raspberry Powder Provides an intense raspberry flavor; other dried fruit powders can be used in a pinch.
165 g Powdered Sugar Sweetens and stabilizes the buttercream; always sift to avoid lumps.
1 teaspoon Vanilla Extract Complements raspberry in buttercream.
2 teaspoons Whole Milk Adjusts buttercream consistency; cream can be used for richness or non-dairy milk for alternatives.

Equipment

Oven
Mixing Bowls
Electric mixer
Spatula
Baking Pan
Wire Rack

Method

Step-by-Step Instructions

Preheat your oven to 170ºC (340ºF) and line a 20x20 cm baking pan with parchment paper.
Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a large mixing bowl.
Beat the butter and granulated sugar together using an electric mixer on medium-high speed for about 3 minutes until light and fluffy.
Add the eggs to the butter-sugar mixture one at a time, mixing on low until fully incorporated.
Gradually add the sifted flour mixture on low speed, mixing until just combined. Then mix in sour cream, vegetable oil, vanilla extract, and almond extract until uniform in consistency.
Pour the batter into the prepared baking pan and bake for 28-30 minutes or until a cake tester comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Blend the freeze-dried raspberry into a fine powder, then sift it with powdered sugar.
Beat the butter on medium speed for about 4 minutes, then gradually add raspberry mixture, powdered sugar, vanilla extract, and milk, mixing until smooth.
Once the cake has cooled, spread the raspberry buttercream over the top and garnish with fresh raspberries or almond slivers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Taste the buttercream before frosting to adjust flavor if necessary.

Tried this recipe?

Let us know how it was!