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This Almond Raspberry Cake delivers a wonderfully moist almond crumb paired with a tangy raspberry buttercream. The flavors are rich yet balanced making it perfect for celebrations or just a sweet afternoon treat when you want something extra special. Almond and raspberry really do sing together in every bite.
When I first tested this recipe for my family’s birthday gathering it became an instant classic. The whole pan was gone before dinner was even cleared away.
Ingredients
- Butter at room temperature: brings fluffiness and helps buttercream whip smooth choose good quality unsalted butter for best results
- Granulated sugar: sweetens and helps the cake brown look for fine white sugar
- Large eggs: for structure and richness room temperature eggs blend in easily
- All-purpose flour: gives the cake shape use fresh flour for the most tender bake
- Almond flour: is the secret to moist richness choose finely ground blanched almond flour
- Baking powder and baking soda: give lift always check freshness for rising
- Salt: balances the sweet and lifts up almond flavor use a fine sea salt
- Sour cream: creates a tender crumb and slight tang whole fat sour cream is best
- Vegetable oil: keeps the cake soft and springy mild oils like canola work well
- Vanilla extract: deepens flavor pure vanilla makes a difference
- Almond extract: brings bold nutty flavor quality almond extract makes the cake pop
- Freeze dried raspberry powder: for vibrant buttercream if you cannot find it try making your own from freeze dried berries
- Powdered sugar: helps buttercream whip fluffy and smooth sift for best results
- Whole milk: gives silky texture to the buttercream use fresh and whole for richness
Step-by-Step Instructions
- Prep the Pan and Oven:
- Line a 20 centimeter square pan with parchment and preheat the oven to 170 degrees Celsius. This keeps the cake from sticking and ensures even heat.
- Mix the Dry Ingredients:
- Sift together all-purpose flour almond flour baking powder baking soda and salt. Sifting breaks up clumps and aerates for a light crumb.
- Cream the Butter and Sugar:
- In a stand mixer beat the soft butter and granulated sugar on high for three minutes until pale and fluffy. This step is key for an airy cake.
- Add the Eggs:
- Beat eggs in one at a time blending until just mixed. Proper mixing keeps the batter smooth and even.
- Add Dry Ingredients:
- With mixer on low add the flour mixture just until combined. Do not overmix or the cake could get tough.
- Finish the Batter:
- Blend in the sour cream oil vanilla extract and almond extract just until you cannot see streaks. Use a rubber spatula to gently fold by hand.
- Bake:
- Pour the batter into your prepared pan. Smooth out the top and bake for twenty eight to thirty minutes until a cake tester comes out clean. Cool on a rack. After ten minutes turn out from the pan to finish cooling.
- Make Raspberry Buttercream:
- Crush freeze dried raspberries if needed then sift with powdered sugar. Beat soft butter in your mixer for four minutes scraping as needed. Add raspberry sugar mixture plus vanilla and milk in two stages mixing well after each addition. Whip for another two minutes to make fluffy.
- Finish:
- Spread buttercream on the completely cooled cake. Slice and enjoy.
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I always love how the tartness of the raspberry frosting wakes up the palate against the soft almond cake. My kids decorate slices with fresh raspberries for extra joy.
Storage Tips
Keep leftover cake in an airtight container at room temperature for two days or in the fridge up to four days. For longer storage wrap pieces well and freeze. Always bring to room temperature before serving for best texture.
Ingredient Substitutions
You can use Greek yogurt instead of sour cream for a similar texture. If fresh raspberries are around fold a handful into the batter before baking for bursts of fruit. Dairy free butter and plant milk will also work though flavor will be slightly different.
Serving Suggestions
For parties cut into small squares and decorate each with a raspberry and almond sliver. A little whipped cream on the side does not hurt either. Great with a cup of tea or even a celebratory glass of bubbles.
Cultural History
Almond and raspberry have always made a classic flavor pairing in European baked goods. This cake bridges traditional almond desserts and that modern berry twist keeping things light and happy.
Frequently Asked Questions
- → What makes the cake so soft and fluffy?
The combination of almond flour, sour cream, and precise mixing creates a tender crumb and moist, fluffy texture.
- → Can I use fresh raspberries instead of freeze-dried for the buttercream?
Freeze-dried raspberry powder provides concentrated flavor and color without watering down the buttercream. Fresh berries can change the consistency, so it's not recommended.
- → How should I store the cake for freshness?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Bring to room temperature before serving.
- → What size baking pan is best?
A 20x20 cm (8-inch square) baking pan ensures optimal cake height and even baking.
- → Can the almond flavor be adjusted?
Yes, you can reduce the amount of almond extract or almond flour to create a milder nutty profile if preferred.