Print

Almond Raspberry Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 41 reviews

This Almond Raspberry Cake is a moist and tender almond-flavored cake topped with a vibrant raspberry buttercream made from freeze-dried raspberries. The cake combines the nutty depth of almond flour with the richness of sour cream and butter, creating a perfect balance of flavors. The raspberry buttercream icing adds a sweet and tangy contrast, making it an irresistible dessert for any occasion.

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 Pan: Preheat your conventional oven to 170ºC (338ºF). Line a 20×20 cm baking pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream Butter and Sugar: In a mixing bowl fitted with the paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, mixing well after each addition until fully incorporated.
  5. Combine Flour Mixture: Scrape down the sides of the bowl. On low speed, gradually add the flour mixture. Mix only until just combined to avoid overworking the batter.
  6. Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter. Mix gently until all ingredients are combined, ensuring not to overmix.
  7. Fold Batter: Using a rubber spatula, gently fold the batter to ensure an even mixture without deflating it.
  8. Bake the Cake: Pour the batter into the prepared pan. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Remove the cake from the oven and place it on a cooling rack. After 10 minutes, carefully remove the cake from the pan and allow it to cool completely.
  10. Prepare Raspberry Powder: If your freeze-dried raspberries are not already powdered, grind them into a fine powder. Sift the raspberry powder together with the powdered sugar to eliminate lumps.
  11. Make Buttercream Base: In a stand mixer with the paddle attachment or using a hand mixer, beat the butter for 4 minutes on medium-high speed until creamy. Scrape down the sides and beat an additional 2 minutes for fluffiness.
  12. Add Sugar and Flavorings: Gradually add the raspberry powdered sugar mixture, vanilla extract, and milk in two parts, whipping well after each addition until smooth and fully incorporated.
  13. Final Mix: Scrape the bowl sides and mix the buttercream for 2 more minutes to achieve a smooth, airy texture.
  14. Decorate the Cake: Spread the raspberry buttercream evenly over the cooled almond cake. Serve and enjoy!

Notes

  • Ensure all ingredients like butter, eggs, sour cream, and milk are at room temperature for smoother mixing and better texture.
  • Do not overmix the batter to keep the cake tender and moist.
  • If freeze-dried raspberry powder is unavailable, crush freeze-dried raspberries finely using a food processor or spice grinder.
  • You can substitute vegetable oil with another neutral oil like grapeseed or sunflower if preferred.
  • Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

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