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Almond Raspberry Cake Recipe

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3.9 from 5 reviews

This Almond Raspberry Cake features a moist and tender almond-infused cake complemented by a luscious freeze-dried raspberry buttercream frosting. Perfect for dessert or special occasions, this cake combines the nutty flavors of almond flour with the vibrant tartness of raspberry in a beautifully balanced treat.

Ingredients

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 Oven and Prepare Pan: Preheat your conventional oven to 170ºC and line a 20×20 cm baking pan with parchment paper to ensure easy removal and even baking.
  2. Sift Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy to incorporate air for a tender crumb.
  4. Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to ensure full incorporation and smooth batter.
  5. Add Flour Mixture: Scrape down the bowl sides and add the sifted flour mixture. Mix on low speed until just combined to avoid overworking the batter and toughening the cake.
  6. Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter. Mix gently until combined, making sure not to over mix for a moist and tender texture.
  7. Fold Batter: Use a rubber spatula to gently fold the batter and ensure all ingredients are fully incorporated and the batter is smooth.
  8. Bake the Cake: Pour the batter into the prepared baking pan and bake for 28-30 minutes or until a toothpick inserted comes out clean, indicating doneness.
  9. Cool the Cake: Place the baked cake on a cooling rack. After 10 minutes, carefully remove it from the pan and let it cool completely for frosting application.
  10. Prepare Raspberry Powder: If your raspberry powder is not already powdered, grind freeze-dried raspberries into a fine powder. Sift the raspberry powder with powdered sugar to remove lumps.
  11. Cream Butter for Frosting: Beat the butter using a stand or hand mixer on medium/high speed for 4 minutes until fluffy. Scrape down sides and beat for an additional 2 minutes for perfect texture.
  12. Add Sugar and Raspberry: Gradually add the sifted raspberry powder and powdered sugar mixture to the creamed butter in two parts, mixing well after each addition until smooth and fully incorporated.
  13. Add Vanilla and Milk: Incorporate the vanilla extract and whole milk gradually while whipping the buttercream to achieve desired consistency and flavor balance.
  14. Final Mix and Frost Cake: Scrape down the bowl, whip the buttercream for another 2 minutes to ensure fluffiness, then generously spread the raspberry buttercream over the cooled almond cake.

Notes

  • Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for better mixing and texture.
  • Do not overmix the cake batter after adding the flour to prevent a dense, tough cake.
  • Adjust the baking time according to your oven; start checking doneness at 28 minutes.
  • If freeze-dried raspberry powder is unavailable, blend freeze-dried raspberries finely before sifting.
  • This cake is best served at room temperature for optimal flavor and texture.
  • You can substitute vegetable oil with light olive oil or another neutral oil if preferred.

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