Name: Almond Raspberry Cake with Raspberry Buttercream Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 58 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; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 120 g sour cream, room temperature; 30 g vegetable oil (e.g. canola oil); 1 teaspoon vanilla extract; ½ teaspoon almond extract; 100 g butter, room temperature; 1 ½ teaspoons freeze dried raspberry powder; 165 g powdered sugar; 1 teaspoon vanilla extract; 2 teaspoons whole milk, room temperature

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
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
120 g sour cream, room temperature
30 g vegetable oil (e.g., canola oil)
1 teaspoon vanilla extract
½ teaspoon almond extract

Raspberry Buttercream:

100 g butter, room temperature
1 ½ teaspoon freeze-dried raspberry powder
165 g powdered sugar
1 teaspoon vanilla extract
2 teaspoon 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 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 creamy.

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

Step 5: Scrape down the bowl sides. On low speed, add the flour mixture and mix until just combined.

Step 6: Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until combined, avoiding overmixing.

Step 7: Fold the batter with a rubber spatula to ensure even mixing.

Step 8: Pour the batter into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted comes out clean.

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

Step 10: For the raspberry buttercream, if needed, grind freeze-dried raspberries into a fine powder. Sift the raspberry powder and powdered sugar together.

Step 11: Beat the butter on medium-high speed for 4 minutes. Scrape the bowl and beat for another 2 minutes.

Step 12: Gradually add the raspberry powder and powdered sugar mixture, vanilla extract, and milk in two parts, whipping well after each addition.

Step 13: Scrape the bowl again and beat for 2 more minutes until light and fluffy.

Step 14: Spread the buttercream evenly over the cooled cake and serve.

Tips & Variations

For a more intense almond flavor, toast the almond flour lightly before adding it to the batter.

Swap freeze-dried raspberry powder with fresh raspberry puree, but reduce the milk in the buttercream to maintain consistency.

Use clear vanilla extract to avoid coloring the buttercream pink if desired.

Ensure all dairy ingredients are at room temperature for better mixing and texture.

FAQs

Can I use almond milk instead of dairy milk in the buttercream?

Yes, almond milk can be used as a substitute but use it sparingly as it is thinner than whole milk. Start with a smaller amount to keep the buttercream’s consistency thick and fluffy.

What if I don’t have freeze-dried raspberry powder?

If you can’t find freeze-dried raspberry powder, blend freeze-dried raspberries into a powder yourself using a clean coffee grinder or food processor. Alternatively, you can incorporate fresh raspberry puree into the buttercream, but reduce added milk to compensate.