Introduction

This Almond Raspberry Cake combines a moist almond-flavored base with a light, fruity raspberry buttercream. It’s a delightful treat perfect for afternoon tea or special occasions.

The image shows nine square pieces of yellow cake with a thick layer of light pink frosting on top, arranged on a sheet of white parchment paper over a white marbled surface. Each cake square has one flat, smooth frosting layer with soft swirled textures and tiny red specks, indicating strawberry flavor. Two pieces are turned on their sides, revealing the dense, moist yellow cake inside with a thin layer of pink frosting on top. Two fresh raspberries and a silver spoon with pink frosting rest near the cake squares. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 170ºC (conventional). Line a 20×20 cm baking pan with parchment paper.
Step 2: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a mixing bowl, beat the butter and granulated sugar with a paddle attachment on high speed for 3 minutes until light and fluffy.
Step 4: Add the eggs one at a time, mixing until just combined after each addition.
Step 5: Scrape down the bowl sides. Add the flour mixture and mix on low speed until just combined.
Step 6: Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until incorporated, being careful not to overmix.
Step 7: Fold the batter gently with a rubber spatula to ensure all ingredients are combined.
Step 8: Pour batter into the prepared pan and bake for 28-30 minutes, or until a cake tester inserted into the center comes out clean.
Step 9: Cool the cake on a rack for 10 minutes. Then carefully remove it from the pan and let it cool completely.
Step 10: For the raspberry buttercream, if needed, grind freeze-dried raspberries into powder. Sift raspberry powder and powdered sugar together.
Step 11: Beat butter with a paddle attachment or hand mixer on medium/high speed for 4 minutes. Scrape the bowl and beat for another 2 minutes.
Step 12: Add raspberry powder and powdered sugar, vanilla extract, and milk in two parts, whipping well after each addition.
Step 13: Scrape the sides again and beat the buttercream for a final 2 minutes. Spread evenly over the cooled cake.

Tips & Variations

For an extra almond boost, sprinkle sliced almonds on top of the buttercream before serving.
Freeze-dried raspberry powder can be substituted with fresh raspberries blended and dried for a milder fruit flavor.
Use cream cheese in place of sour cream for a tangier cake base if desired.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. The cake can also be frozen, wrapped tightly, for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

This image shows nine square pieces of yellow cake with a thick layer of smooth, light pink frosting on top. Each cake piece reveals a soft, crumbly texture in the yellow layer beneath the frosting. The frosting has swirled, creamy patterns and small red specks scattered throughout. Two pieces are turned to show the cake's inside, highlighting the contrast between the pink frosting and the yellow cake. A silver spoon with some pink frosting rests near the top right, and two bright red raspberries sit on the white marbled surface around the cake. All pieces are arranged on a white sheet, placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried powder?

Fresh raspberries have a higher moisture content which can affect the buttercream texture. Freeze-dried raspberry powder is recommended for best consistency and flavor. If using fresh, cook them down and strain to reduce moisture first.

Is almond flour necessary in the cake?

Almond flour adds a rich, nutty flavor and moist texture, but you can substitute with equal parts all-purpose flour if necessary. The cake will be less moist and almond-flavored without it.