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Almond Raspberry Cake

Almond Raspberry Cake
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Indulge in the delightful flavors of Almond Raspberry Cake, a perfect dessert that harmoniously blends the nutty essence of almonds with the tart sweetness of raspberries. This soft and fluffy cake features a moist crumb, thanks to the addition of sour cream, while the raspberry buttercream frosting adds a vibrant touch that not only enhances its aesthetic but also elevates its taste. Whether you’re celebrating a special occasion or simply cherishing a sweet moment at home, this cake is sure to impress your guests and satisfy your cravings.

Ingredients

Scale
  • 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)
  • 1 1/2 tsp freeze dried raspberry powder
  • 165 g powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp whole milk (room temperature)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
  2. In a mixing bowl, cream the butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Stir in sour cream, vegetable oil, vanilla extract, and almond extract.
  3. In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for about 28 minutes or until a toothpick comes out clean.
  6. Allow cooling before preparing raspberry buttercream by beating together butter, freeze-dried raspberry powder, powdered sugar, vanilla extract, and whole milk until smooth.
  7. Frost the cooled cake with raspberry buttercream.

Nutrition

Find it online: https://juliaflavors.com/almond-raspberry-cake/

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