Almond Raspberry Cake Recipe

Introduction

This Almond Raspberry Cake is a delightful treat combining a moist almond-infused sponge with a vibrant, fruity raspberry buttercream. It’s perfect for special occasions or whenever you crave a delicate yet flavorful dessert.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper.
2. Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a mixing bowl, beat the 90 g of butter and granulated sugar on high speed for 3 minutes until creamy.
4. Step 4: Add the eggs one at a time, mixing well after each addition until fully combined.
5. Step 5: Scrape down the sides of the bowl, then add the flour mixture gradually on low speed. Mix until just combined.
6. Step 6: Add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until combined, being careful not to overmix.
7. Step 7: Fold the batter gently with a rubber spatula to ensure even mixing.
8. Step 8: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a cake tester inserted in the center comes out clean.
9. Step 9: Let the cake cool on a rack for 10 minutes, then carefully remove it from the pan and allow it to cool completely.
10. Step 10: For the buttercream, if using whole freeze-dried raspberries, blend them into a fine powder. Sift together the raspberry powder and powdered sugar.
11. Step 11: Beat the 100 g butter on medium-high speed for 4 minutes until fluffy. Scrape down the bowl and continue mixing for 2 more minutes.
12. Step 12: Add the raspberry powder and powdered sugar, vanilla extract, and milk in two additions, whipping until fully incorporated each time.
13. Step 13: Scrape the bowl once more and beat for a final 2 minutes. Spread the buttercream evenly over the cooled cake.

Tips & Variations

• For extra almond flavor, toast the almond flour lightly before measuring and adding to the batter.
• If freeze-dried raspberry powder is unavailable, finely crush raspberries and gently pat dry before blending into powder.
• To keep the cake moist, cover it loosely with plastic wrap once frosted and stored.

Storage

Store the almond raspberry cake in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 20 minutes to soften the buttercream. The cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before bringing to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular raspberries instead of freeze-dried raspberry powder?

Fresh raspberries contain moisture, which can make the buttercream too soft. If using fresh raspberries, it’s best to cook them down to remove excess water or use a puree and adjust the buttercream ingredients accordingly.

Is almond flour necessary in this cake?

Almond flour adds a nuttier flavor and moist texture, but you can substitute it with an equal amount of all-purpose flour if needed. The cake will have less almond aroma but will still be delicious.

Almond Raspberry Cake Recipe

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★★★★★

4.8 from 670 reviews

This Almond Raspberry Cake combines a moist almond-flavored cake with a luscious raspberry buttercream frosting. The cake features a delicate blend of all-purpose and almond flours with a hint of vanilla and almond extracts, baked to perfection. The frosting is a silky smooth combination of butter, freeze-dried raspberry powder, powdered sugar, vanilla, and milk, creating a deliciously fruity and creamy topping. Ideal for celebrations or a special treat, this cake balances nutty richness with bright raspberry flavor for a delightful dessert experience.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 9 servings (20×20 cm square cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Almond Cake

• 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

Raspberry Buttercream

• 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

1. Preheat and Prepare Baking Pan: Preheat the oven to 170ºC (conventional oven) and line a 20×20 cm baking pan with parchment paper to ensure the cake does not stick.
2. Combine Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
3. Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy, forming the base of the cake batter.
4. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate them.
5. Mix in Dry Ingredients: Scrape down the bowl sides, then gradually add the dry flour mixture while mixing on low speed. Mix just until combined to avoid overworking the batter.
6. Add Wet Ingredients: Incorporate sour cream, vegetable oil, vanilla extract, and almond extract into the batter. Mix lightly to combine without overmixing to maintain a tender crumb.
7. Fold Batter: Use a rubber spatula to gently fold the batter, ensuring all ingredients are well combined evenly.
8. Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes or until a cake tester inserted comes out clean, indicating the cake is done.
9. Cool the Cake: Transfer the cake to a cooling rack. After 10 minutes, carefully remove it from the pan and let it cool completely before frosting.
10. Prepare Raspberry Buttercream: If the freeze-dried raspberries aren’t powdered, grind them into a fine powder. Sift the raspberry powder and powdered sugar together to remove lumps.
11. Cream Butter for Frosting: In a stand mixer with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape the bowl sides and continue mixing for 2 more minutes to ensure smoothness.
12. Add Sugar and Flavorings: Gradually add the sifted raspberry powder and powdered sugar mixture, vanilla extract, and milk in two parts, whipping thoroughly after each addition to achieve a smooth, fluffy buttercream.
13. Final Mix and Frost: Scrape down the sides once more and whip the buttercream for an additional 2 minutes. Spread the raspberry buttercream evenly over the cooled almond cake.

Notes

• Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature to achieve a smooth and even batter.
• Do not overmix the batter once the flour and wet ingredients have been added to keep the cake tender and moist.
• Freeze-dried raspberry powder can be made by grinding freeze-dried raspberries in a food processor or blender if not available pre-powdered.
• Allow the cake to cool completely before frosting to prevent the buttercream from melting.
• Use parchment paper to line the baking pan for easy removal and cleaner edges.

Keywords: almond cake, raspberry buttercream, almond raspberry cake, dessert cake, nutty cake, fruity frosting, homemade cake, baking recipe