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Almond Raspberry Cake Recipe

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★★★★★

4.6 from 52 reviews

This Almond Raspberry Cake is a delightful combination of moist almond-flavored cake with a luscious freeze-dried raspberry buttercream frosting. Featuring a blend of all-purpose and almond flours, the cake has a tender crumb enriched with sour cream and vegetable oil. The vibrant, tangy buttercream, made with freeze-dried raspberry powder and creamy butter, complements the nutty flavor perfectly. This cake is perfect for special occasions or as an elegant dessert to enjoy any time.

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 Prep: Preheat your conventional oven to 170ºC and line a 20×20 cm baking pan with parchment paper for easy cake removal.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a mixing bowl using the paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
  4. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition until combined thoroughly.
  5. Combine Flour Mixture: Scrape down the sides of the bowl. Add the sifted flour mixture gradually while mixing on low speed. Mix just until combined to avoid overworking the batter.
  6. Add Wet Ingredients: Mix in the sour cream, vegetable oil, vanilla extract, and almond extract until just combined, taking care not to overmix for a tender crumb.
  7. Final Fold: Use a rubber spatula to gently fold the batter ensuring all ingredients are fully combined without overmixing.
  8. Bake the Cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 28-30 minutes or until a cake tester inserted in the center comes out clean.
  9. Cool the Cake: Allow the cake to cool on a wire rack for 10 minutes, then carefully remove it from the pan to cool completely before frosting.
  10. Prepare Raspberry Powder: If using whole freeze-dried raspberries, grind them into a fine powder. Sift the raspberry powder along with the powdered sugar to remove lumps.
  11. Cream Butter for Frosting: Using a stand mixer with paddle attachment or hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and beat an additional 2 minutes.
  12. Add Sifted Ingredients and Liquids: Gradually add the sifted freeze-dried raspberry powder with powdered sugar, vanilla extract, and milk in two additions, whipping well after each until fully incorporated.
  13. Final Mix and Frost: Scrape down the sides again and whip the buttercream for 2 more minutes for a smooth finish. Spread the raspberry buttercream evenly over the completely cooled cake.

Notes

  • Ensure all dairy ingredients are at room temperature to help the batter and buttercream mix smoothly.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • If freeze-dried raspberry powder isn’t available, pulse freeze-dried raspberries in a clean spice grinder until fine.
  • Use parchment paper to prevent the cake from sticking and to make removal easier.
  • Allow the cake to cool completely before applying the buttercream to avoid melting the frosting.
  • Store any leftover cake covered in the refrigerator for up to 3 days.

Keywords: almond cake, raspberry buttercream, freeze-dried raspberry, almond flour dessert, moist almond cake, berry frosting cake

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