Introduction

This Almond Raspberry Cake combines the nutty richness of almond flour with a light, moist texture and a vibrant raspberry buttercream. It’s a delightful treat perfect for any occasion, offering a lovely balance of flavors and a beautiful finish.

Almond Raspberry Cake Recipe - Recipe Image

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

Instructions

Step 1: Preheat the oven to 170ºC (conventional). 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 combined after each addition. Scrape down the sides of the bowl.
Step 5: On low speed, add the sifted flour mixture and mix until just combined. Avoid over-mixing.
Step 6: Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until all ingredients are incorporated, then fold the batter with a spatula to ensure even mixing.
Step 7: Pour the batter into the prepared pan and bake for 28-30 minutes. Check doneness by inserting a cake tester—it should come out clean.
Step 8: Let the cake cool on a rack for 10 minutes, then carefully remove it from the pan and allow it to cool completely.
Step 9: For the raspberry buttercream, if your freeze-dried raspberries are not already powdered, blend them to a fine powder. Sift the raspberry powder with the powdered sugar.
Step 10: Beat the butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes. Scrape the bowl, then beat for another 2 minutes.
Step 11: Add the raspberry powder and powdered sugar mixture, vanilla extract, and milk in two additions, whipping well after each until fully incorporated.
Step 12: Scrape down the sides again and whip the buttercream for a final 2 minutes. Spread the buttercream evenly over the cooled cake.

Tips & Variations

For a more intense almond flavor, lightly toast the almond flour before mixing it into the batter.
If freeze-dried raspberry powder is unavailable, you can pulse freeze-dried raspberries in a spice grinder until fine.
Use cream cheese instead of sour cream for a tangier cake texture.
Add slivered almonds on top of the buttercream for extra crunch and decoration.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for best flavor and texture. The buttercream frosting may firm up when chilled; a brief warm-up at room temperature or a few seconds in the microwave on low power can soften it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried raspberry powder?

Fresh raspberries contain moisture that can alter the consistency of the buttercream, making it runny. Freeze-dried raspberry powder is preferred for a stable, smooth frosting and concentrated flavor.

Is almond flour necessary, or can I use only all-purpose flour?

Almond flour adds moisture and a subtle nutty taste that is key to this cake’s character. Using only all-purpose flour will change the texture and flavor but is possible if almond flour isn’t available.

Almond Raspberry Cake Recipe

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★★★★★

4.9 from 63 reviews

This Almond Raspberry Cake features a moist almond-flavored cake base paired with a luscious freeze-dried raspberry buttercream. The delicate almond and vanilla notes in the batter complement the tart and sweet raspberry frosting, making it a perfect dessert for special occasions or afternoon tea.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 9 servings (20×20 cm cake) 1x
Category: Dessert
Method: Baking
Cuisine: American

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 Oven and Prepare Pan: Preheat your oven to 170ºC using the conventional setting. Line a 20×20 cm baking pan with parchment paper to prevent sticking.
Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside for later use.
Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, cream the butter and granulated sugar at high speed for 3 minutes until light and fluffy.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Add Flour Mixture: Scrape down the sides of the bowl and add the dry flour mixture. Mix on low speed until just combined to avoid overworking the batter.
Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until everything is just incorporated, taking care not to over mix.
Fold Batter: Using a rubber spatula, fold the batter gently to ensure all ingredients are evenly combined.
Bake Cake: Pour the batter into the prepared pan and bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool Cake: Allow the cake to cool on a wire rack. After 10 minutes, carefully remove it from the pan and let it cool completely.
Prepare Raspberry Powder: If the freeze-dried raspberries are not already in powder form, blend them to a fine powder. Then sift the raspberry powder with the powdered sugar to ensure there are no clumps.
Cream Butter for Frosting: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until smooth and creamy. Scrape the bowl sides and beat for another 2 minutes.
Add Dry Ingredients for Buttercream: Gradually add the raspberry and powdered sugar mixture along with vanilla extract and milk in two parts, whipping after each addition until fully incorporated.
Finish Buttercream: Scrape down the bowl and whip the buttercream for a final 2 minutes to achieve a smooth, fluffy texture.
Assemble Cake: Spread the raspberry buttercream evenly over the cooled almond cake and serve or chill before serving.

Notes

Make sure all dairy ingredients (butter, eggs, sour cream, milk) are at room temperature to ensure a smooth batter and frosting.
Do not over mix the batter after adding the flour to keep the cake tender and fluffy.
Freeze-dried raspberry powder enhances the flavor and color of the frosting but can be substituted with fresh raspberry puree if adjusted for moisture.
Allow the cake to cool fully before spreading the buttercream to prevent melting.
Use parchment paper or a non-stick baking mat to prevent sticking and for easy removal of the cake.

Keywords: almond cake, raspberry buttercream, almond raspberry cake, baked cake, dessert recipe, fruit frosting, homemade cake