Description
Indulge in the delightful flavors of this Almond Raspberry Cake, a perfect dessert that combines the nutty richness of almonds with the tart sweetness of fresh raspberries. This cake is not only simple to make but also visually stunning, making it an ideal choice for any occasion—from casual family gatherings to special celebrations. With its fluffy almond layers and luscious raspberry buttercream, every slice is sure to impress. Best of all, you can whip it up in under an hour, allowing you to enjoy a sweet treat without spending all day in the kitchen.
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
- Preheat your oven to 350°F (175°C) and prepare your cake pan.
- In a bowl, cream together room-temperature butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Combine wet ingredients: sour cream, vegetable oil, vanilla extract, and almond extract.
- Gradually mix dry ingredients into wet until just combined; pour into the prepared pan.
- Bake for about 28 minutes or until a toothpick comes out clean.
- While cooling, prepare raspberry buttercream with butter, freeze-dried raspberry powder, powdered sugar, and milk.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 34g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg