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–+ servings
Almond Raspberry Cake

Heavenly Almond Raspberry Cake That's Pure Bliss in Every Bite

This Almond Raspberry Cake combines soft almond layers with vibrant raspberry buttercream, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter room temperature
  • 1.5 cups Granulated Sugar can substitute with coconut sugar
  • 4 large Eggs room temperature
  • 2 cups All-Purpose Flour cake flour can be used
  • 1 cup Almond Flour can substitute with additional all-purpose flour
  • 1 tbsp Baking Powder ensure fresh
  • 0.5 tsp Baking Soda ensure fresh
  • 0.5 tsp Salt essential for flavor
  • 1 cup Sour Cream can use Greek yogurt
  • 0.5 cup Vegetable Oil can use canola oil
For the Buttercream
  • 1 tsp Vanilla Extract adjust to taste
  • 1 tsp Almond Extract adjust to taste
  • 0.5 cup Freeze-Dried Raspberry Powder can use regular raspberry puree
  • 4 cups Powdered Sugar sift for smooth consistency
  • 0.5 cup Whole Milk can use any milk

Equipment

  • mixing bowls
  • sifter
  • baking pan
  • electric mixer
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 170ºC (340ºF) and prepare a 20x20 cm baking pan with parchment paper.
  2. Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, cream together the butter and granulated sugar on high speed for about 3 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, mixing well until smooth and creamy.
  5. Gradually mix in the dry ingredients until just combined, then gently fold in sour cream, vegetable oil, vanilla, and almond extracts.
  6. Pour the batter into the prepared pan and bake for 28-30 minutes until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the raspberry buttercream by blending raspberry powder with powdered sugar to eliminate lumps.
  9. Beat the butter until fluffy, then gradually add raspberry powder, powdered sugar, vanilla, and milk, beating until smooth.
  10. Once cooled, frost the cake with the raspberry buttercream evenly across the top and sides.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing the batter to keep the cake light and airy.

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