Description
This Almond Raspberry Cake features a super soft and fluffy almond-flavored cake paired with a luscious raspberry buttercream. The delightful combination of almond and raspberry creates a deliciously flavorful dessert perfect for any occasion.
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
- 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 teaspoons freeze dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk, room temperature
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170ºC (conventional oven) and line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside this dry mixture for later use.
- Cream Butter and Sugar: In a mixing bowl, use a paddle attachment to beat the butter and granulated sugar on high speed for 3 minutes, until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing thoroughly after each addition to blend well.
- Combine Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture to the wet ingredients. Mix on low speed just until combined; do not overmix.
- Add Remaining Wet Ingredients: Add the sour cream, vegetable oil, vanilla extract, and almond extract to the batter. Mix gently on low speed until just combined to maintain cake tenderness.
- Fold Batter: Using a rubber spatula, fold the batter gently to ensure all ingredients are fully incorporated.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 28-30 minutes or until a cake tester inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a cooling rack for 10 minutes. Then carefully remove the cake from the pan and allow it to cool completely before frosting.
- Prepare Raspberry Buttercream: If needed, grind freeze-dried raspberries into powder. Sift the raspberry powder and powdered sugar together.
- Cream Butter: Beat the butter in a stand mixer with a paddle attachment or using a hand mixer on medium/high speed for 4 minutes. Scrape down the sides and continue beating for another 2 minutes.
- Add Dry Ingredients and Flavorings: Gradually add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two additions. Whip thoroughly after each addition to incorporate fully.
- Final Mix and Frost: Scrape down the bowl once more and whip the buttercream for an additional 2 minutes until smooth. Spread the raspberry buttercream evenly over the cooled almond cake.
Notes
- Room temperature ingredients (butter, eggs, sour cream, milk) help achieve a smooth batter and better texture.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- If freeze-dried raspberry powder is unavailable, blend freeze-dried raspberries into a fine powder before sifting with powdered sugar.
- Use parchment paper in the baking pan to prevent the cake from sticking and to facilitate easy removal.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond cake, buttercream, raspberry, almond raspberry cake, dessert, cake recipe
