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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/almond-raspberry-cake-recipe/