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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.

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)

Instructions

  1. Preheat and Prepare the Pan: Preheat the oven to 340°F (170°C). Line an 8×8-inch baking pan with parchment paper.
  2. Sift Dry Ingredients: Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a stand mixer, beat butter and sugar on high speed for 3 minutes until pale and fluffy.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
  5. 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.
  6. Bake the Cake: Pour batter into the prepared pan. Bake for 28-30 minutes or until a cake tester comes out clean.
  7. Cool the Cake: Cool the cake in the pan for 10 minutes, then remove and cool completely on a wire rack.
  8. 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.
  9. Frost the Cake: Once cooled, spread raspberry buttercream evenly on the cake.

Notes

For added richness, you can substitute the almond flour with hazelnut or pistachio flour.

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

If you prefer a more pronounced raspberry flavor in the buttercream, you can add more raspberry powder or even a spoonful of raspberry jam.

Nutrition

Find it online: https://chocolatecoveredamy.com/almond-raspberry-cake-delight-recipe/