Almond Raspberry Cake Delight (Print Version)
Tender almond layers meet tangy raspberry buttercream for a sweet, airy baked creation with nutty notes.
# Ingredients:
→ Almond Cake
01 -
6 tablespoons unsalted butter, at room temperature
02 -
3/4 cup granulated sugar
03 -
2 large eggs, at room temperature
04 -
1 cup plus 1 tablespoon all-purpose flour
05 -
1/2 cup almond flour
06 -
1/4 teaspoon baking powder
07 -
1/4 teaspoon baking soda
08 -
1/4 teaspoon fine salt
09 -
1/2 cup sour cream, at room temperature
10 -
2 tablespoons vegetable oil, such as canola
11 -
1 teaspoon vanilla extract
12 -
1/2 teaspoon almond extract
→ Raspberry Buttercream
13 -
7 tablespoons unsalted butter, at room temperature
14 -
1 1/2 teaspoons freeze-dried raspberry powder
15 -
1 1/3 cups powdered sugar
16 -
1 teaspoon vanilla extract
17 -
2 teaspoons whole milk, at room temperature
# Instructions:
01 -
Preheat the oven to 340°F. Line an 8x8 inch baking pan with parchment paper.
02 -
Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt. Set aside.
03 -
In a stand mixer fitted with the paddle attachment, combine butter and granulated sugar. Beat on high speed for 3 minutes until pale and fluffy.
04 -
Add eggs one at a time, mixing until fully incorporated after each addition. Scrape down the sides of the bowl as needed.
05 -
Add the sifted dry ingredients to the butter mixture. Mix on low speed until just combined.
06 -
Add sour cream, vegetable oil, vanilla extract, and almond extract. Mix until just incorporated without overmixing.
07 -
Use a rubber spatula to gently fold the batter, ensuring all ingredients are fully combined.
08 -
Pour the batter into the prepared pan and smooth the top. Bake for 28 to 30 minutes, or until a tester inserted in the center comes out clean.
09 -
Place pan on a wire rack and allow the cake to cool for 10 minutes. Carefully remove from pan and let cool completely.
10 -
If needed, blend freeze-dried raspberries into powder. Sift raspberry powder and powdered sugar together.
11 -
Beat butter in a stand mixer with paddle attachment on medium-high speed for 4 minutes. Scrape down bowl and beat for another 2 minutes.
12 -
Add raspberry powder and powdered sugar in two portions, alternating with vanilla extract and milk. Whip until each addition is fully blended.
13 -
Scrape sides of the bowl and beat the buttercream for a final 2 minutes until smooth.
14 -
Once the cake is completely cool, spread the raspberry buttercream evenly over the top.
# Notes:
01 -
Allow the cake to cool fully before frosting to prevent the buttercream from melting.