Description
Indulge in the delightful Almond Raspberry Cake, a perfect blend of fluffy almond sponge cake and vibrant raspberry buttercream. This exquisite dessert is an ideal choice for birthdays, tea parties, or any occasion where you want to impress your guests with both taste and presentation.
Ingredients
Scale
- 90 g butter (room temperature)
- 150 g granulated sugar
- 2 large eggs (room temperature)
- 130 g all-purpose flour
- 50 g almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 g sour cream (room temperature)
- 30 g vegetable oil (e.g., canola oil)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 100 g butter (for frosting)
- 1 1/2 tsp freeze-dried raspberry powder
- 165 g powdered sugar
- 2 tsp whole milk (room temperature)
Instructions
- Preheat the oven to 350Β°F (175Β°C) and grease a 9-inch round cake pan.
- Beat room-temperature butter and granulated sugar until light and fluffy. Add eggs one at a time.
- In another bowl, combine all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture, alternating with sour cream and vegetable oil until just combined.
- Pour batter into the prepared pan and bake for about 28 minutes or until a toothpick comes out clean. Cool before frosting.
- For the raspberry buttercream: Beat butter until creamy; add powdered sugar gradually, then incorporate raspberry powder, vanilla extract, and milk until smooth.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 29g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Feel free to experiment with different flavors by adding citrus zest or chocolate chips. Garnish with fresh raspberries or slivered almonds for added flair.