Super soft and delicious Almond Raspberry Cake with a fluffy almond cake almond cake and raspberry buttercream. This cake is full of delicious flavor. Almond and raspberry goes absolutely perfectly together!
This almond raspberry cake is full of flavor, combining beautifully the earthy notes from the almonds cake with the fresh flavor of raspberry in the buttercream. This super soft cake tastes absolutely amazing it's hard not to eat the whole cake at once! This raspberry almond cake is one of the best cakes for any almond and raspberry lover. It is so simple and easy, it's done in no time.
This beautiful cake is perfect to serve at gathering and for parties like birthdays or baby shower.
For more chocolate cake recipes, try Chocolate Mascarpone Cake, Banana Sponge Cake and Nutella Loaf Cake.
WHY THIS RECIPE WORKS
- Easy to make: What I love so much about this cake is that it is so easy to make! It's are a no-fuss kinda cake.
- Super soft and tender: This almond cake is so full of flavor and has most soft and tender texture.
- Almond: Almond have beautiful earthy notes that gives the cake the most soft texture and delicious almond flavor.
- Raspberry buttercream: To complement and balance the earthy notes off the almond the raspberry gives a fresh flavor and really lift this cake to another level.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Almond flour: Almond flour gives a delicious earthy note to the cake as well as a soft texture.
- Vegetable oil: I recommend using a flavor neutral oil like canola oil. The oil makes for a super soft and tender cake.
- Sour cream: Sour cream makes for a a super soft and tender cake. I suggest using one with 18% fat. Measure out the sour cream and let it come to room temperature.
- Almond extract: To enhance the almond flavor a little big of almond extract is added.
- Freeze-dried raspberry: If not already a powder, blend the freeze-dried raspberries into a powder before adding it to buttercream. Freeze-dried raspberry gives the most amazing flavor.
STEP BY STEP INSTRUCTIONS - ALMOND CAKE
Here is how to make and bake these Almond Raspberry Cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will also need a 20x20 square baking pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 20x20 square baking pan with parchment paper.
STEP 1: Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.
STEP 2: In a large bowl using an electric hand mixer or in a bowl of a stand mixer, using the paddle attachment, add the butter, and granulated sugar and mix it on medium-high speed for 3 minutes. Add the eggs one at a time into the mixture and mix it in until combined.
STEP 3: Scrape down the sides of the bowl and continue by adding the dry ingredients, continuing on low speed, mixing until just combined. Finally add the sour cream, vegetable oil, vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
STEP 4: Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean. Let the cake cool on a wire rack. After 10 min, gently remove the cake from the cake tin and let the cake cool down completely.
STEP BY STEP INSTRUCTIONS - BUTTERCREAM
STEP 1: If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together using a fine mesh sieve.
STEP 2: Mix the room temperature butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes. Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and whole milk in 2 parts. Whipping until each addition is fully incorporated.
STEP 3: Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Then add the buttercream to the cooled down cake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
You can typically find it in supermarkets, either in slices or cut into cubes.
Yes, this cake last well and keeps moist in an airtight container, stored at room temperature.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Store the Almond Raspberry Cake on the kitchen counter in an airtight container. It's best enjoyed within a few days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Almond Raspberry 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
- 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
- Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.
- Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.130 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a mixing bowl, using the paddle attachment, add the butter and granulated sugar and mix it on high speed for 3 min.90 g butter, 150 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 large eggs
- Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
- Finally add the sour cream, vegetable oil vanilla and almond extract and mix until just combined, make sure not to over mix the cake batter.120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Pour the cake into the prepared pan and bake for 28-30 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cake cool down completely.
- If not in powder form, blend the freeze-dried raspberry into powder. Sift together the freeze-dried raspberry powder and powdered sugar together.1 ½ teaspoon freeze dried raspberry powder
- Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.100 g butter
- Add the freeze-dried raspberry powder and powdered sugar, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated.165 g powdered sugar, 1 teaspoon vanilla extract, 2 teaspoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes. Then add the buttercream to the cooled down cake.
Super simple and delicious. Cake was moist and light and the buttercream was just the right texture. I substituted freeze dried strawberries because I didn’t have any raspberries, but it still turned out great. I will definitely make this one again!
Super moist kage med et hint af marcipan smag og den mest perfekte hindbær buttercream. SÅ god 💗
Recipe was so easy to follow and the cake was so moist and tasty. It immediately became a family favorite and I’m already being asked to make it again. I can’t wait to make more.
Hi.. really want to try this recipe..I'm in India.. and I don't get sour cream..what can I use instead? Can I omit almond extract??
Hi. You can use greek yogurt or any other neutral yogurt to replace sour cream. Almond extract can be omitted but the almond flavor won't be as strong as when added 🙂
Hi there am trying to make this yummy cake , there isn't a list of measurements of each ingredients .please list them I'm excited to make your cake.
Hi. You will see the full list of ingredients and instructions in the recipe card in the bottom of the blog post 🙂