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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  5. 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.
  6. 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.
  7. Fold Batter: Using a rubber spatula, fold the batter gently to ensure all ingredients are evenly combined.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Finish Buttercream: Scrape down the bowl and whip the buttercream for a final 2 minutes to achieve a smooth, fluffy texture.
  14. 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

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