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
Scale
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.
