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Almond Raspberry Cake

A soft almond-flavored cake layered with luscious raspberry buttercream frosting.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 9 slices
Calories: 444
Ingredients Method Nutrition

Ingredients
  

  • 90 g Butter Room temperature for easy mixing.
  • 150 g Granulated Sugar Adds sweetness to the cake.
  • 2 Large Eggs Make sure they are at room temperature for the best texture.
  • 130 g All-Purpose Flour Provides structure to the cake.
  • 50 g Almond Flour Enhances the almond flavor and adds moisture.
  • 1/4 tsp Baking Powder Helps the cake rise.
  • 1/4 tsp Baking Soda Works with the baking powder for a light cake.
  • 1/4 tsp Salt Balances the sweetness.
  • 120 g Sour Cream Adds richness and moisture to the cake.
  • 30 g Vegetable Oil Keeps the cake tender and moist.
  • 1 tsp Vanilla Extract Enhances all flavors in the cake.
  • 1/2 tsp Almond Extract Intensifies the almond flavor profile.
  • 100 g Butter Room temperature, used in frosting preparation.
  • 1 1/2 tsp Freeze Dried Raspberry Powder Provides vibrant raspberry flavor without excess moisture.
  • 165 g Powdered Sugar Sweetens and thickens the frosting.
  • 1 tsp Vanilla Extract A touch added to the frosting for flavor depth.
  • 2 tsp Whole Milk Adjusts frosting consistency as needed.

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease a round cake pan with butter or line it with parchment paper.
  3. Whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
  4. Cream together room temperature butter and granulated sugar until light and fluffy.
  5. Beat in eggs one at a time along with vanilla and almond extract until well blended.
  6. Alternately add your dry mixture and sour cream to the wet mixture until just combined; stir in vegetable oil before pouring into the prepared pan.

Nutrition

Serving: 1gCalories: 444kcalCarbohydrates: 48gProtein: 4gFat: 27gSaturated Fat: 14gCholesterol: 90mgSodium: 274mgFiber: 1gSugar: 35g

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