Description
A delightful fusion of sweet almonds and tart raspberries in a moist cake topped with fluffy raspberry buttercream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 eggs, room temperature
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup butter, softened (for buttercream)
- 2 cups powdered sugar
- ¼ cup freeze-dried raspberries, powdered
- 1 tsp vanilla extract (for buttercream)
- 2–3 tbsp milk (for buttercream)
Instructions
- Bring butter, eggs, and sour cream to room temperature.
- Preheat the oven to 170°C (340°F).
- Grease and line an 8×8 inch baking pan with parchment paper.
- Whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar for about 3 minutes until light and fluffy in another bowl.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until just combined.
- Add sour cream, vegetable oil, vanilla extract, and almond extract and gently mix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- Beat butter until creamy for the raspberry buttercream.
- Add powdered sugar and raspberry powder gradually.
- Mix in vanilla extract and milk until smooth and fluffy.
- Spread the raspberry buttercream evenly over the cooled cake.
Notes
Use high-quality extracts and fresh ingredients for the best flavor. Allow all ingredients to reach room temperature for even mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg