Name: Almond Raspberry Cake Delight Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, at room temperature; ¾ cup granulated sugar; 2 large eggs, at room temperature; 1 cup + 1 tablespoon all-purpose flour; ½ cup almond flour; ¼ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon fine salt; ½ cup sour cream, at room temperature; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 7 tablespoons unsalted butter, at room temperature (for buttercream); 1 ½ teaspoons freeze-dried raspberry powder; 1 ⅓ cups powdered sugar; 1 teaspoon vanilla extract (for buttercream); 2 teaspoons whole milk, at room temperature (for buttercream)

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Why You’ll Love This Recipe

The Almond Raspberry Cake Delight is a wonderful balance of soft, nutty almond cake and a vibrant, berry-packed buttercream. The almond flour adds a delicate richness to the cake while the raspberry buttercream gives the perfect sweet-tart finish. It’s a beautiful dessert that looks and tastes impressive but is surprisingly easy to make. Plus, the combination of flavors makes it a standout at any celebration or gathering.

Ingredients

Almond Cake:

6 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 cup + 1 tablespoon all-purpose flour
½ cup almond flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
½ cup sour cream, at room temperature
2 tablespoons vegetable oil (such as canola)
1 teaspoon vanilla extract
½ teaspoon almond extract

Raspberry Buttercream:

7 tablespoons unsalted butter, at room temperature
1 ½ teaspoons freeze-dried raspberry powder
1 ⅓ cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons whole milk, at room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare the Pan

Preheat the oven to 340°F (170°C). Line an 8×8 inch baking pan with parchment paper for easy removal and cleanup.

2. Sift Dry Ingredients

Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this dry mixture aside.

3. Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on high speed for about 3 minutes until the mixture is pale and fluffy.

4. Add Eggs

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

5. Combine Wet and Dry Ingredients

Add the sifted dry ingredients to the butter mixture. Mix on low speed until just combined. Then, add the sour cream, vegetable oil, vanilla extract, and almond extract. Mix until just incorporated without overmixing. Use a rubber spatula to gently fold the batter, ensuring everything is fully combined.

6. Bake the Cake

Pour the batter into the prepared 8×8 inch baking pan and smooth the top. Bake for 28 to 30 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

7. Cool the Cake

Place the pan on a wire rack and allow the cake to cool for 10 minutes. Then, carefully remove the cake from the pan and let it cool completely on the wire rack.

8. Make the Raspberry Buttercream

If needed, blend freeze-dried raspberries into a fine powder. Sift the raspberry powder and powdered sugar together in a bowl.

9. Beat the Butter

In the stand mixer, beat the butter on medium-high speed for about 4 minutes until it’s light and creamy. Scrape down the bowl and beat for an additional 2 minutes.

10. Add the Raspberry Powder and Sugar

Add the raspberry powder and powdered sugar in two portions, alternating with the vanilla extract and milk. Mix until each addition is fully blended. Scrape down the sides of the bowl and whip the buttercream for a final 2 minutes until smooth and fluffy.

11. Frost the Cake

Once the cake is completely cooled, spread the raspberry buttercream evenly over the top of the cake.

Servings and Timing

Servings: 9 servings (one 8×8 inch cake)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

Add Fruit to the Buttercream: For a stronger raspberry flavor, consider adding a small amount of raspberry jam or puree to the buttercream.
Use Other Nuts: If you’re not a fan of almonds, you can substitute the almond flour with hazelnut or pistachio flour for a unique flavor twist.
Decorate with Fresh Berries: Add extra fresh raspberries or other berries on top of the frosted cake for additional color and flavor.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, refrigerate to keep the frosting firm.
Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Reheating: This cake is best served at room temperature, so it doesn’t need reheating.

FAQs

Can I make this cake ahead of time?

Yes! You can make the cake a day ahead and frost it the day of serving. It holds up well in the fridge overnight, and the flavors will meld nicely.

Can I use fresh raspberries instead of freeze-dried for the buttercream?

Fresh raspberries are not recommended for the buttercream as they contain too much moisture, which can affect the texture. Freeze-dried raspberries work best to create a stable frosting.

Can I substitute the almond flour with regular flour?

Yes, you can substitute the almond flour with regular all-purpose flour, but the texture of the cake may be slightly different. Almond flour adds moisture and richness to the cake.

How can I make the cake more moist?

If you prefer a moister cake, you can add a tablespoon of milk or buttermilk to the batter. Additionally, make sure not to overbake the cake, as this can make it dry.

Can I add more raspberry flavor to the frosting?

Yes, if you want a more pronounced raspberry flavor, you can increase the amount of raspberry powder or add a tablespoon of raspberry jam or puree to the buttercream.

Conclusion

This Almond Raspberry Cake Delight is a deliciously moist and fragrant cake that combines nutty almond flavor with sweet, tangy raspberry buttercream. It’s a perfect dessert for any celebration or when you want to indulge in a rich, flavorful treat. Whether you’re serving it at a special event or simply enjoying it with a cup of tea, this cake is sure to leave everyone impressed!

Almond Raspberry Cake Delight Recipe

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The Almond Raspberry Cake Delight is a light and moist cake featuring nutty almond flavor paired with tangy, creamy raspberry buttercream. It’s a perfect dessert for any occasion, blending sweetness and tartness in every bite.

Author: Amy
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prepare the Pan: Preheat the oven to 340°F (170°C). Line an 8×8-inch baking pan with parchment paper.
Sift Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a stand mixer, beat butter and sugar on high speed for 3 minutes until pale and fluffy.
Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
Combine Wet and Dry Ingredients: Add the sifted dry ingredients to the butter mixture, mixing on low speed until just combined. Then add sour cream, vegetable oil, vanilla extract, and almond extract. Mix until combined.
Bake the Cake: Pour batter into the prepared pan. Bake for 28-30 minutes or until a cake tester comes out clean.
Cool the Cake: Cool the cake in the pan for 10 minutes, then remove and cool completely on a wire rack.
Make the Raspberry Buttercream: Blend freeze-dried raspberries into a fine powder. Sift raspberry powder and powdered sugar together. Beat butter on medium-high speed for 4 minutes until creamy. Add raspberry powder, powdered sugar, vanilla, and milk, mixing until smooth and fluffy.
Frost the Cake: Once cooled, spread raspberry buttercream evenly on the cake.