Name: Almond Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
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); 1 1/2 tsp freeze dried raspberry powder; 165 g powdered sugar; 1 tsp vanilla extract; 2 tsp whole milk (room temperature)

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 your oven to 170ºC (conventional). Line a 20×20 cm baking pan with parchment paper.

Step 2: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a mixing bowl with a paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition until combined.

Step 5: Scrape down the bowl sides, then add the flour mixture. Mix on low speed just until combined.

Step 6: Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until everything is just combined—avoid overmixing.

Step 7: Using a rubber spatula, fold the batter gently to ensure even mixing. Pour it into the prepared pan.

Step 8: Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool the cake on a rack. After 10 minutes, remove it from the pan and let it cool completely before frosting.

Step 10: If your freeze-dried raspberries aren’t powdered, blend them into a fine powder. Sift together raspberry powder and powdered sugar for the buttercream.

Step 11: Beat the butter (for buttercream) with a mixer on medium-high speed for 4 minutes. Scrape down the bowl and continue beating for 2 more minutes.

Step 12: Add the raspberry powder and powdered sugar, vanilla extract, and milk in two additions, whipping well after each until fully incorporated.

Step 13: Scrape down the bowl sides again and whip the buttercream for a final 2 minutes. Spread the frosting evenly over the cooled cake.

Tips & Variations

Using room temperature ingredients ensures a smooth batter and better cake texture.

Swap almond extract for a teaspoon of orange zest for a fresh citrus twist.

If freeze-dried raspberry powder is unavailable, substitute with fresh raspberries in the batter and omit from the buttercream for a different but delicious flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes. The buttercream may be slightly firmer chilled. You can also freeze the cake (without frosting) for up to 2 months; thaw overnight in the fridge and frost before serving.

FAQs

Can I make this cake dairy-free?

Yes, replace the butter, sour cream, and milk with dairy-free alternatives like plant-based butter, coconut yogurt, and almond milk. Texture and flavor might vary slightly.

What’s the best way to powder freeze-dried raspberries?

Use a food processor or a spice grinder to blitz the freeze-dried raspberries until they become a fine powder. Then sift to remove any larger pieces for a smoother buttercream.