Description
This Almond Raspberry Cake combines a moist almond-flavored cake with a delicate raspberry buttercream frosting. The cake features a blend of all-purpose and almond flours for a tender crumb, enhanced by the subtle flavors of vanilla and almond extracts. The raspberry buttercream, made with freeze-dried raspberry powder, offers a vibrant fruity contrast, making this dessert perfect for gatherings or special occasions.
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
- 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
Raspberry Buttercream
- 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)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 170ºC (conventional oven) and line a 20×20 cm baking pan with parchment paper to ensure easy removal of the cake.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt; set aside to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a paddle attachment on a mixer, beat the room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time, mixing after each addition until fully combined to maintain batter emulsification.
- Combine Flour Mixture: Scrape down the bowl’s sides, then add the sifted flour mixture to the batter on low speed, mixing just until combined to avoid overworking the gluten.
- Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract; mix gently until just combined, ensuring a moist texture without overmixing.
- Fold Batter: Use a rubber spatula to give the batter a gentle fold to evenly incorporate all ingredients.
- Bake Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a cake tester inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool on a rack for 10 minutes, then carefully remove it from the pan and let it cool completely on the rack before frosting.
- Prepare Raspberry Powder: If freeze-dried raspberries are not in powder form, grind them into a fine powder. Sift the raspberry powder with powdered sugar to combine and remove clumps.
- Cream Butter for Frosting: Beat the butter using a stand mixer with paddle attachment or hand mixer on medium/high speed for 4 minutes; scrape the sides and continue mixing for another 2 minutes until smooth and whipped.
- Add Raspberry Powder and Sugar: Gradually add the sifted raspberry powder and powdered sugar along with vanilla extract and whole milk in two parts, whipping well after each addition until fully incorporated and the buttercream is smooth.
- Final Mix and Frost: Scrape the bowl’s sides and whip the buttercream for an additional 2 minutes to achieve a creamy texture, then spread evenly over the cooled almond cake.
Notes
- Make sure all dairy ingredients are at room temperature to ensure proper mixing and smooth batter.
- Do not overmix the cake batter once adding the flour to avoid a dense cake.
- If you cannot find freeze-dried raspberry powder, you can crush freeze-dried raspberries finely in a spice grinder or with a mortar and pestle.
- The cake is best served at room temperature to allow the buttercream to soften slightly for optimal flavor and texture.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond cake, raspberry buttercream, almond raspberry cake, dessert, baked cake, raspberry frosting, almond flour cake
