Almond Raspberry Cake Recipe Card
Summary: A soft, nutty almond sponge topped with vibrant, tart raspberry buttercream.
Ingredients
- For the Almond 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 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 120 g Sour Cream full-fat, room temperature
- 30 g Vegetable Oil
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- For the Raspberry Buttercream:
- 100 g Butter room temperature
- 1 ½ tsp Freeze-Dried Raspberry Powder
- 165 g Powdered Sugar sifted
- 1 tsp Vanilla Extract
- 2 tsp Whole Milk
Instructions
- Preheat the oven and prepare a square baking pan with parchment paper, leaving an overhang for easy removal.
- Sift the all-purpose flour, almond flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
- Cream the softened butter and granulated sugar on high speed until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth emulsion.
- Lower the mixer speed and add the sifted dry ingredients, followed by the sour cream, vegetable oil, and extracts.
- Mix until just combined, being careful not to over-mix the batter.
- Transfer the batter to the pan, level the top, and bake until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack before attempting to frost.
- Beat the butter for the frosting until light, then gradually add the raspberry powder, powdered sugar, vanilla, and milk.
- Spread the pink buttercream evenly over the cold cake and slice into squares.
Notes
• Precision: For the best results, use a kitchen scale to measure ingredients in grams.
• Temperature: Ensure the eggs and sour cream are at room temperature to prevent the batter from curdling.
• Raspberry Powder: If using whole freeze-dried berries, blend them into a fine powder and sift them to remove seeds before adding to the butter.
• Storage: Keep the cake in an airtight container at room temperature for two days or refrigerate for up to five days.
• Temperature: Ensure the eggs and sour cream are at room temperature to prevent the batter from curdling.
• Raspberry Powder: If using whole freeze-dried berries, blend them into a fine powder and sift them to remove seeds before adding to the butter.
• Storage: Keep the cake in an airtight container at room temperature for two days or refrigerate for up to five days.