Introduction

This Almond Raspberry Cake is a moist and tender treat, combining the nutty flavor of almond with the bright tang of raspberry buttercream. It’s perfect for gatherings or whenever you want a special homemade dessert. Easy to follow and wonderfully delicious, this cake will quickly become a favorite.

The image shows nine square pieces of yellow cake topped with a thick layer of smooth, light pink frosting spread evenly on each piece. The cake has one visible layer, with a moist, soft texture, while the frosting layer has subtle swirls and small specks of darker pink throughout. Two of the cake pieces are turned to show the inside crumb and frosting. The pieces sit on white parchment paper placed on a white marbled surface. A silver spoon with some pink frosting rests to the side, and two fresh raspberries are visible nearby. Photo taken with an iphone --ar 4:5 --v 7

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 frosting)

1 1/2 tsp freeze dried raspberry powder

165 g powdered sugar

1 tsp vanilla extract (for frosting)

2 tsp whole milk (room temperature)

Instructions

Step 1: Preheat your oven to 170ºC (conventional) and 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, using 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 until fully incorporated after each addition.

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

Step 6: Add the sour cream, vegetable oil, vanilla extract, and almond extract, mixing gently until everything is smoothly blended; avoid overmixing.

Step 7: Fold the batter gently with a rubber spatula to ensure ingredients are fully combined.

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

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

Step 10: For the raspberry buttercream, if needed, blend freeze-dried raspberries into powder and sift together with powdered sugar.

Step 11: Beat the butter in a stand (or hand) mixer 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, beating well after each addition.

Step 13: Scrape down the sides again and mix the buttercream for a final 2 minutes until smooth and fluffy.

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

Tips & Variations

Use room temperature ingredients to ensure your batter mixes evenly and produces a tender crumb.

For a more intense raspberry flavor, add a teaspoon of raspberry jam to the buttercream.

Swap almond extract with a touch of lemon zest for a fresh twist on the almond flavor.

If freeze-dried raspberry powder is unavailable, finely crush freeze-dried raspberries or use raspberry puree reduced for frosting, but reduce milk accordingly.

FAQs

Can I make this cake gluten-free?

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. The texture might vary slightly, but it will still taste delicious.

How can I tell when the cake is perfectly baked?

Insert a toothpick or cake tester in the center. If it comes out clean or with a few moist crumbs (but no batter), the cake is done. Avoid overbaking to keep it moist.