Almond Raspberry Cake Recipe
Introduction
This Almond Raspberry Cake combines a tender, nutty crumb with a bright and creamy raspberry buttercream. It’s a perfect treat for gatherings or a special dessert to enjoy with a cup of tea. The subtle almond flavor pairs beautifully with the fresh raspberry notes.
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 your 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, cream the butter and granulated sugar on high speed for about 3 minutes until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition until fully combined.
- Step 5: Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until just combined.
- Step 6: Add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix gently until combined, being careful not to overmix.
- Step 7: Fold the batter gently with a rubber spatula to ensure everything is evenly incorporated.
- Step 8: 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.
- Step 9: Allow the cake to cool on a rack. After 10 minutes, remove it from the pan and let it cool completely.
- Step 10: For the buttercream, if your raspberry powder isn’t finely powdered, blend freeze-dried raspberries into a powder. Sift together the raspberry powder and powdered sugar.
- Step 11: Beat the butter in a stand mixer with the paddle attachment or a hand mixer on medium-high speed for 4 minutes. Scrape down the bowl and beat for another 2 minutes.
- Step 12: Add the raspberry powder and powdered sugar, vanilla extract, and milk in two additions, whipping well after each until smooth.
- Step 13: Scrape down the bowl and mix the buttercream for a final 2 minutes until light and fluffy. Spread the buttercream evenly over the cooled cake.
Tips & Variations
- Room temperature ingredients make mixing easier and help create a smooth batter.
- If freeze-dried raspberry powder isn’t available, finely crush freeze-dried raspberries or use a few teaspoons of raspberry jam for the buttercream, adjusting sugar accordingly.
- For extra texture, sprinkle slivered almonds over the buttercream before serving.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature for about 30 minutes to soften the buttercream. You can also freeze the cake wrapped tightly for up to 1 month; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular raspberries instead of freeze-dried raspberry powder?
Fresh raspberries have higher moisture content, which can affect the texture of the buttercream. If using fresh raspberries, reduce or omit the milk and consider adding more powdered sugar to maintain consistency.
What is almond flour and can I substitute it?
Almond flour is finely ground almonds that add moisture and a nutty flavor to baked goods. You can substitute it with additional all-purpose flour, but the cake will be less tender and less flavorful.
Print
Almond Raspberry Cake Recipe
- Total Time: 50 minutes
- Yield: 9 servings (20×20 cm cake pan) 1x
- Diet: Vegetarian
Description
A delicate and flavorful Almond Raspberry Cake that combines the nutty richness of almond flour with a moist, tender crumb and a vibrant raspberry buttercream frosting made from freeze-dried raspberries. Perfect for any celebration or a special treat, this cake balances creamy textures and bright fruity notes in every bite.
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 prevent sticking and ensure even baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl, then set aside to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy, creating air pockets for a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to maintain a smooth batter.
- Combine with Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture gradually on low speed. Mix just until combined to avoid overworking the batter.
- Add Wet Ingredients: Add the sour cream, vegetable oil, vanilla extract, and almond extract into the batter and mix gently until all ingredients are fully incorporated, careful not to overmix which could toughen the cake.
- Final Batter Fold: Use a rubber spatula to give the batter a gentle fold to ensure even mixing and aeration.
- Bake Cake: Pour the batter into the prepared pan and bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool Cake: Let the cake cool on a wire rack for 10 minutes, then carefully remove it from the baking pan and allow it to cool completely before frosting, ensuring the buttercream won’t melt.
- Prepare Raspberry Buttercream: If using whole freeze-dried raspberries, blend them into a powder. Sift the raspberry powder together with powdered sugar to remove lumps.
- Cream Butter for Frosting: Beat the butter in a stand mixer or with a hand mixer fitted with a paddle attachment on medium/high speed for 4 minutes until creamy. Scrape down the bowl sides and continue mixing for 2 more minutes for smooth texture.
- Add Dry Ingredients and Flavorings: Gradually add the raspberry powder and powdered sugar mixture, vanilla extract, and milk in two batches, whipping after each addition until fully incorporated and smooth.
- Final Mix and Application: Scrape down the sides again and whip the buttercream for 2 more minutes to achieve a light, fluffy consistency. Spread the bright raspberry buttercream evenly over the completely cooled cake for serving.
Notes
- Ensure all refrigerated ingredients are at room temperature to achieve a smooth and even batter.
- Do not overmix the batter to maintain a tender crumb and avoid dense cake texture.
- Use parchment paper for easy cake removal after baking.
- If freeze-dried raspberry powder is unavailable, grind freeze-dried raspberries in a clean spice grinder to achieve a fine powder.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: almond cake, raspberry buttercream, almond raspberry cake, almond flour cake, freeze-dried raspberry frosting, moist almond cake, berry buttercream dessert
