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 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
For the 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
- Prepare the Oven and Pan: Preheat your oven to 170ºC (conventional) and line a 20×20 cm baking pan with parchment paper, making sure it covers the bottom and sides for easy removal.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the 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, mixing after each addition until just incorporated. Scrape down the bowl as needed.
- Combine Wet and Dry Ingredients: Add the sifted flour mixture to the bowl and mix on low speed until just combined, being careful not to overmix.
- Incorporate Remaining Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the bowl. Mix until just blended. Use a rubber spatula to gently fold the batter and ensure everything is fully incorporated.
- Bake the Cake: Pour the batter into your prepared pan. Bake for 28–30 minutes or until a cake tester inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and let it cool completely on the rack before frosting.
- Prepare Raspberry Buttercream: If using whole freeze-dried raspberries, blend into a fine powder. Sift together the raspberry powder and powdered sugar in a small bowl.
- Cream the Butter: In a mixer, beat the butter for 4 minutes on medium-high speed. Scrape down the sides and mix for another 2 minutes until fluffy.
- Add Remaining Buttercream Ingredients: Add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two parts, beating after each addition until incorporated.
- Finish the Buttercream: Scrape down the bowl and give a final mix for 2 minutes until the buttercream is smooth and airy.
- Frost the Cake: Once the cake is completely cool, spread the raspberry buttercream evenly over the top. Slice and serve.
Notes
- Ensure all dairy and eggs are at room temperature for the smoothest batter.
- Do not overmix the cake batter; mix only until ingredients are just combined.
- Let the cake cool completely before frosting to prevent the buttercream from melting.
- You can use fresh raspberries to garnish for extra flair.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 444 kcal
- Sugar: 35 g
- Sodium: 274 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
