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Almond Raspberry Cake

Almond Raspberry Cake
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Indulge in the sweet harmony of flavors with this delectable Almond Raspberry Cake. Combining the nutty essence of almond and the tartness of fresh raspberries, this cake offers a tender crumb and a delightful raspberry buttercream frosting that will enchant your taste buds. Perfect for family gatherings, celebrations, or even a cozy afternoon treat, this cake is easy to make and equally impressive. With its vibrant colors and luscious flavors, it’s sure to steal the spotlight on any dessert table. Enjoy it as is or personalize it with your favorite toppings for an extra special touch!

Ingredients

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

Instructions

  1. Cream room-temperature butter and granulated sugar until light and fluffy (3–5 minutes).
  2. Add eggs one at a time, then mix in vanilla and almond extracts.
  3. In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  4. Gradually combine dry ingredients with the wet mixture while alternating with sour cream and vegetable oil until just mixed.
  5. Pour batter into a prepared pan; bake at 350°F (175°C) for 28 minutes or until golden brown.
  6. For the buttercream, beat room-temperature butter with raspberry powder, powdered sugar, vanilla extract, and whole milk until creamy.
  7. Frost cooled cake generously with raspberry buttercream.

Nutrition

Find it online: https://www.weekmealideas.com/almond-raspberry-cake/