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Almond Raspberry Cake

Irresistibly Soft Almond Raspberry Cake with Fluffy Frosting

This Almond Raspberry Cake offers a delightful blend of almond and raspberry flavors with a fluffy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter room temperature
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 3 large Eggs room temperature
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1 cup Almond Flour
  • 1 teaspoon Baking Powder ensure fresh
  • 1 teaspoon Baking Soda ensure fresh
  • 1/2 teaspoon Salt
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
For the Frosting
  • 1/2 cup Freeze-Dried Raspberry Powder
  • 2 cups Powdered Sugar adjust for sweetness
  • 1/4 cup Whole Milk or milk alternative

Equipment

  • Stand Mixer
  • 20x20 cm Baking Pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and line a 20x20 cm baking pan with parchment paper.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Beat the room temperature butter and granulated sugar in a stand mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the sifted dry ingredients to the butter-sugar-egg mixture and mix on low speed until just combined.
  6. Pour the batter into the prepared baking pan and bake for 28-30 minutes or until a cake tester comes out clean.
  7. While the cake cools, blend the freeze-dried raspberry into a fine powder and combine it with powdered sugar and room temperature butter.
  8. Beat the frosting on medium speed for about 4 minutes, then mix in the vanilla and whole milk.
  9. Frost the cooled cake generously with the raspberry buttercream and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Adjust frosting consistency with additional milk if needed.

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