If you adore the delicate nutty flavor of almonds paired with the bright, tangy sweetness of fresh raspberries, then you are in for a real treat with this Almond Raspberry Cake with Raspberry Buttercream Recipe. This cake offers a wonderfully moist and tender crumb thanks to the blend of almond and all-purpose flours, while the luscious raspberry buttercream provides a creamy finish bursting with fruity goodness. It’s a dessert that feels fancy enough for celebrations yet simple enough to make and enjoy anytime you crave something special.
Ingredients You’ll Need
These ingredients are basic pantry staples elevated by a few star components that make this cake truly shine. Each plays a crucial role, whether it’s the almond flour adding that signature nutty texture or the freeze-dried raspberry powder delivering concentrated fruit flavor in the buttercream.
- Butter (90 g, room temperature for cake): Gives moisture and richness to the batter while helping create a tender crumb.
- Granulated sugar (150 g): Sweetens the cake and aids in achieving a light texture when creamed with butter.
- Large eggs (2, room temperature): Provide structure and help bind ingredients together for a perfect rise.
- All-purpose flour (130 g): The backbone of the cake; provides structure without being too dense.
- Almond flour (50 g): Adds a wonderful nutty flavor and moist texture unique to this cake.
- Baking powder and baking soda (¼ teaspoon each): Leavening agents that ensure the cake rises beautifully.
- Salt (¼ teaspoon): Enhances all the other flavors—never skip this!
- Sour cream (120 g, room temperature): Adds tenderness and slight tang, balancing sweetness perfectly.
- Vegetable oil (30 g): Keeps the cake moist and soft even after baking.
- Vanilla extract (1 teaspoon): Lifts the overall flavor with warm, aromatic notes.
- Almond extract (½ teaspoon): Intensifies the almond flavor for that irresistible nutty taste.
- Butter for buttercream (100 g, room temperature): Becomes the creamy base of the luscious raspberry frosting.
- Freeze-dried raspberry powder (1½ teaspoon): Delivers bold raspberry flavor without extra moisture, perfect for the buttercream.
- Powdered sugar (165 g): Sweetens and thickens the buttercream to the perfect consistency.
- Vanilla extract (1 teaspoon for buttercream): Adds depth and warmth to the frosting.
- Whole milk (2 teaspoon, room temperature): Helps achieve a smooth, spreadable buttercream.
How to Make Almond Raspberry Cake with Raspberry Buttercream Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 170ºC using the conventional setting. Line your 20×20 cm baking pan with parchment paper—it’s a simple step that guarantees your cake will come out perfectly without sticking to the pan.
Step 2: Sift the Dry Ingredients
Combine the all-purpose flour, almond flour, baking powder, baking soda, and salt by sifting them together. This ensures even mixing and aerates the flours, contributing to a lighter cake texture.
Step 3: Cream Butter and Sugar
Use a stand mixer fitted with the paddle attachment and beat the 90 g room temperature butter with the granulated sugar at high speed for about 3 minutes. You want this mixture to become light and fluffy as it incorporates air crucial for a tender crumb.
Step 4: Add Eggs One at a Time
Next, add the eggs one by one, making sure each is fully integrated before adding the next. This slow addition keeps your batter stable and silky smooth, ready for the dry ingredients.
Step 5: Combine Flour and Wet Ingredients
Scrape down the sides of your bowl before switching to a lower speed. Add the sifted flour mixture gradually to avoid overmixing, which can make the cake dense. Then gently fold in sour cream, oil, vanilla, and almond extract to create a voluptuous batter that feels rich but light.
Step 6: Bake the Cake
Pour the batter into your prepared pan and bake for 28 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. The aroma at this stage will already have you excited!
Step 7: Cool Your Cake
Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack. Let it cool completely, as this is essential for the buttercream to spread beautifully without melting.
Step 8: Prepare the Raspberry Buttercream
If your freeze-dried raspberries are not already powdered, blitz them to a fine powder and sift to remove lumps. Beat the 100 g of room temperature butter until creamy, then gradually add your raspberry powder, powdered sugar, vanilla extract, and milk. Mix until smooth, whipping an extra two minutes at the end for a luxuriously airy texture.
Step 9: Assemble the Cake
Spread the vibrant raspberry buttercream evenly across the top of your cooled almond cake. This frosting is the perfect finishing touch—fruity, buttery, and utterly irresistible.
How to Serve Almond Raspberry Cake with Raspberry Buttercream Recipe
Garnishes
For an extra special touch, top the cake with fresh raspberries or slivered almonds. These simple garnishes enhance both the flavor and the visual appeal, making your cake look like it came from a boutique patisserie.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. If you want something lighter, a handful of fresh berries or a citrusy salad can help balance the richness and sweetness.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry coulis or a sprinkle of edible flowers for a stunning presentation. You could also turn this into mini layered cakes using muffin tins for delightful personal portions at parties.
Make Ahead and Storage
Storing Leftovers
Keep your Almond Raspberry Cake with Raspberry Buttercream Recipe fresh by storing any leftovers in an airtight container in the refrigerator. It will stay moist and flavorful for up to 3 days, allowing you to indulge again later.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw fully before frosting to maintain the perfect texture of this almond raspberry delight.
Reheating
To enjoy the cake warm, slice a piece and let it come to room temperature, then heat briefly in the microwave for about 10 to 15 seconds. Be careful not to melt the buttercream, as it tastes best cool and creamy.
FAQs
Can I substitute almond flour with all-purpose flour entirely?
While you can use all-purpose flour only, almond flour is key to the unique taste and moist texture of this cake, so it’s worth including for authentic flavor and richness.
What if I don’t have freeze-dried raspberries for the buttercream?
Fresh raspberries have too much moisture for buttercream, but you can try using raspberry jam for flavor, though it changes the texture. Freeze-dried raspberry powder keeps the frosting smooth and intensely raspberry-flavored.
How do I make sure the cake stays moist?
The combination of sour cream and vegetable oil in the batter helps keep this cake incredibly moist. Avoid overbaking and be sure to check with a toothpick for doneness.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results. The almond flour naturally complements gluten-free baking.
How thick should I apply the raspberry buttercream?
Apply a generous and even layer about ½ to 1 cm thick. This provides the perfect balance without overpowering the delicate almond cake beneath.
Final Thoughts
This Almond Raspberry Cake with Raspberry Buttercream Recipe is truly a celebration of flavors and textures that come together effortlessly. Whether for a special occasion or just to savor a slice of happiness at home, this cake is sure to become a favorite. Go ahead and give it a try—you’ll be amazed at how simple ingredients can create such a show-stopping dessert!
Print
Almond Raspberry Cake with Raspberry Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Raspberry Cake with Raspberry Buttercream is a moist and tender dessert perfectly balanced with the nutty flavor of almond flour and the vibrant tartness of raspberries. The cake is baked to a soft crumb and topped with a luscious raspberry-infused buttercream, making it an elegant and delightful treat for any occasion.
Ingredients
Cake
- 90 g butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 130 g all-purpose flour
- 50 g almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120 g sour cream, room temperature
- 30 g vegetable oil (e.g., canola oil)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Raspberry Buttercream
- 100 g butter, room temperature
- 1 ½ teaspoon freeze-dried raspberry powder
- 165 g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon whole milk, room temperature
Instructions
- Preheat and prepare pan: Preheat the oven to 170ºC (conventional oven). Line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift dry ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream butter and sugar: In a mixing bowl fitted with a paddle attachment, beat the butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add eggs: Add eggs one at a time to the creamed mixture, mixing well until fully incorporated after each addition.
- Combine flour mixture: Scrape down the sides of the bowl. On low speed, add the sifted flour mixture and mix just until combined to avoid over-mixing.
- Add wet ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter; mix gently until just combined. Use a rubber spatula to fold the batter thoroughly.
- Bake the cake: Pour the batter into the prepared pan and bake for 28-30 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean.
- Cool the cake: Let the cake cool in the pan on a cooling rack for 10 minutes. Then gently remove it from the pan and allow to cool completely on the rack.
- Prepare raspberry buttercream: If the freeze-dried raspberries are not already in powder form, blend them into a fine powder. Sift the raspberry powder along with the powdered sugar to remove lumps.
- Cream butter: Beat the butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes until creamy. Scrape down the bowl and continue mixing for another 2 minutes.
- Incorporate sugar and flavorings: Gradually add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two additions, beating well after each addition until smooth and creamy.
- Final mix and assemble: Scrape down the bowl once more and whip the buttercream for an additional 2 minutes to optimize texture. Spread the raspberry buttercream evenly over the cooled almond cake before serving.
Notes
- Ensure all dairy ingredients like butter, eggs, and sour cream are at room temperature for better mixing and texture.
- Do not over-mix the batter after adding flour to keep the cake tender.
- If freeze-dried raspberry powder is unavailable, dry the freeze-dried raspberries in a low oven and grind them finely.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring the buttercream to room temperature before spreading if refrigerated to ensure smooth application.
