Description
A soft and flavorful almond raspberry cake topped with a fresh raspberry buttercream. This easy homemade dessert is perfect for birthdays, celebrations, or family gatherings.
Ingredients
1 ½ cups all-purpose flour
¾ cup almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter, softened
¾ cup granulated sugar
2 eggs, room temperature
½ cup sour cream
¼ cup vegetable oil
1 tsp vanilla extract
½ tsp almond extract
For the raspberry buttercream:
¾ cup butter, softened
2 cups powdered sugar
¼ cup freeze-dried raspberries, powdered
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. Bring butter, eggs, and sour cream to room temperature.
2. Preheat the oven to 170°C (340°F). Grease and line an 8×8 inch baking pan with parchment paper.
3. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
4. In another bowl, beat butter and sugar for about 3 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Gradually mix in the dry ingredients until just combined.
7. Add sour cream, vegetable oil, vanilla extract, and almond extract and gently mix.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely before frosting.
For the raspberry buttercream:
11. Beat butter until creamy.
12. Add powdered sugar and raspberry powder gradually.
13. Mix in vanilla extract and milk until smooth and fluffy.
14. Spread the raspberry buttercream evenly over the cooled cake.
Notes
For the best flavor, use freeze-dried raspberries instead of fresh ones in the buttercream.
Make sure all ingredients are at room temperature to achieve a smooth batter.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 slices
- Calories: 444 kcal
- Sugar: 34 g
- Fat: 24 g
- Carbohydrates: 52 g
- Protein: 6 g