Description
Indulge in the delightful flavors of our Almond Raspberry Cake, a perfect dessert for any occasion. This cake features fluffy almond layers complemented by a rich raspberry buttercream that balances sweetness with tartness. The nutty aroma of almonds combined with the vibrant raspberries creates a delicious treat that is sure to impress your guests or brighten up your afternoon tea. Whether it’s a birthday celebration or just a cozy gathering at home, this elegant dessert will leave everyone asking for seconds.
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 two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a mixing bowl, cream together room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients while alternating with sour cream and vegetable oil until just combined. Stir in vanilla and almond extracts.
- Pour the batter evenly into prepared pans and bake for about 28 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to cooling racks.
- For the raspberry buttercream, beat room temperature butter until creamy, then mix in powdered sugar gradually followed by freeze-dried raspberry powder, vanilla extract, and whole milk until smooth.
- Once cakes are completely cooled, assemble by placing one layer on a serving plate and frosting it with raspberry buttercream before adding the second layer on top. Frost the top and sides as desired.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg