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Almond Raspberry Cake

Moist Almond Raspberry Cake with Creamy Buttercream Bliss

This moist Almond Raspberry Cake is a delightful dessert that combines almond cake with raspberry buttercream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter room temperature
  • 1 cup Granulated Sugar can replace with coconut sugar
  • 3 large Eggs room temperature
  • 1.5 cups All-Purpose Flour can substitute with cake flour
  • 0.5 cup Almond Flour can replace with finely ground walnuts
  • 1 tsp Baking Powder ensure it's fresh
  • 0.5 tsp Baking Soda leave out if using self-rising flour
  • 0.5 tsp Salt enhances flavor
  • 0.5 cup Sour Cream can substitute with Greek yogurt
  • 0.5 cup Vegetable Oil can use melted coconut oil
  • 2 tsp Vanilla Extract
  • 1 tsp Almond Extract can be omitted
For the Raspberry Buttercream
  • 0.5 cup Freeze-Dried Raspberry Powder can replace with powdered strawberry
  • 2 cups Powdered Sugar
  • 1/4 cup Whole Milk can replace with almond milk

Equipment

  • 20x20 cm baking pan
  • Mixing Bowl
  • 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. Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the room temperature butter and granulated sugar with an electric mixer for about 3 minutes until light and fluffy. Gradually add eggs, mixing well after each addition.
  4. Slowly add the sifted dry ingredients to the butter-sugar-egg mixture on low speed until just combined. Gently fold in sour cream, vegetable oil, vanilla extract, and almond extract.
  5. Pour the batter into the prepared baking pan and bake for 28-30 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
  6. Blend freeze-dried raspberries into a fine powder, sift with powdered sugar. Beat softened butter for 4 minutes until creamy, then mix in raspberry mixture, powdered sugar, vanilla, and milk until fluffy.
  7. Spread the raspberry buttercream generously over the cooled cake, creating a decorative pattern if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store cake in an airtight container for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 3 months.

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