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Almond Raspberry Cake

Heavenly Almond Raspberry Cake That'll Wow Your Guests

This Almond Raspberry Cake is a delightful dessert that combines nutty almond and tangy raspberry flavors, making it perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar coconut sugar can be used
  • 4 large eggs room temperature
  • 2 cups all-purpose flour can substitute with cake flour
  • 1 cup almond flour or ground hazelnuts
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup sour cream Greek yogurt can be substituted
  • 1/2 cup vegetable oil can use melted coconut oil
  • 2 tsp vanilla extract use pure extract
  • 1 tsp almond extract optional but recommended
For the Raspberry Buttercream
  • 1/2 cup freeze-dried raspberry powder or blended fresh raspberries
  • 2 cups powdered sugar sifted
  • 1/4 cup whole milk can use milk alternatives

Equipment

  • Mixing Bowl
  • Baking pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare a 20x20 cm baking pan with parchment paper.
  2. Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each addition, then gently fold in the sifted flour mixture.
  5. Incorporate sour cream, vegetable oil, vanilla extract, and almond extract into the batter.
  6. Pour the batter into the prepared baking pan and bake for 28–30 minutes. Let it cool in the pan for 10 minutes before transferring to a wire rack.
  7. Blend freeze-dried raspberries into a powder and sift with powdered sugar in a bowl.
  8. Beat softened butter for 4 minutes, then add raspberry powder, powdered sugar, vanilla, and milk. Mix until smooth.
  9. Frost the cooled cake with raspberry buttercream using a spatula.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze the unfrosted cake for up to 3 months.

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