If you’ve been on the hunt for a dessert that hits that perfect balance between nutty, fruity, and decadently creamy, I’ve got you covered. This Almond Raspberry Cake with Buttercream Recipe is one of those recipes that I absolutely love because it combines delightful almond flavors with fresh raspberry notes, all wrapped up in a buttery, melt-in-your-mouth texture. When I first tried making it, I was surprised at how effortlessly it came together, and my family goes crazy for this cake every time I bake it. Stick with me here—I’ll share the exact steps and tips to help you nail this divine cake in your own kitchen!
Why You’ll Love This Recipe
- Rich Almond Flavor: The combination of almond flour and almond extract creates a subtle yet distinct nutty taste that’s absolute perfection.
- Fresh Raspberry Buttercream: The freeze-dried raspberry powder adds natural berry bursts without weighing down the buttercream.
- Moist, Tender Texture: The sour cream and vegetable oil keep the cake wonderfully moist while still maintaining a perfect crumb.
- Actually Easy to Make: I used to get intimidated by layered cakes, but this recipe is straightforward and forgiving for all skill levels.
Ingredients You’ll Need
What I love about the ingredients in this Almond Raspberry Cake with Buttercream Recipe is how each one plays a clear role, yet nothing is complicated or obscure. You’ll find it’s easy to shop for everything and easy to work with them, too—especially if you prep everything at room temperature like I always recommend.
- Butter: Make sure it’s softened to room temperature to get that fluffy creaming effect with the sugar.
- Granulated Sugar: Standard white sugar works perfectly to balance the almond and raspberry flavors.
- Eggs: Using room temperature eggs helps the batter come together smoothly and traps air for a tender crumb.
- All-purpose Flour: The foundation for the cake structure; sift it for best results.
- Almond Flour: Adds that extra almond punch and moist crumb you want.
- Baking Powder & Baking Soda: Both work together to give the cake just the right lift.
- Salt: A pinch enhances all the sweet and nutty flavors.
- Sour Cream: This is a game-changer for moistness and a slight tang to balance the sweetness.
- Vegetable Oil: Canola or any neutral oil keeps the cake tender and light.
- Vanilla Extract: For warmth and depth in the flavor profile.
- Almond Extract: The secret ingredient that amps up that almond goodness.
- Freeze-dried Raspberry Powder: You can find this online or easily make your own by finely pulsing freeze-dried raspberries, giving a concentrated raspberry flavor to the buttercream.
- Powdered Sugar: For a silky smooth buttercream texture.
- Whole Milk: A little splash to loosen the buttercream to the perfect spreading consistency.
Variations
One of the best things about the Almond Raspberry Cake with Buttercream Recipe is how versatile it can be. I like to tweak it depending on the season or my mood, and you should totally experiment to make it your own.
- Use Fresh Raspberries Instead of Powder: When fresh raspberries are in season, I swap out the freeze-dried powder and blend them into the buttercream for an even fresher, juicier flavor. Just be sure to reduce the milk a little to keep the buttercream from getting too runny.
- Gluten-Free Option: I’ve tried replacing the all-purpose flour with a gluten-free mix that includes xanthan gum, and it came out great! Just make sure your almond flour is super fresh for the best texture.
- Nut-Free Version: For friends with nut allergies, you can swap almond flour with extra all-purpose flour and replace almond extract with vanilla. The raspberry buttercream still shines on its own.
- Chocolate Almond Raspberry Cake: Add a tablespoon or two of cocoa powder to the flour mixture for a subtle chocolate twist that pairs absolutely beautifully with raspberry buttercream.
How to Make Almond Raspberry Cake with Buttercream Recipe
Step 1: Prep Your Baking Space and Pan
Before you do anything else, preheat your oven to 170ºC (conventional bake) and line a 20×20 cm (about 8×8 inch) baking pan with parchment paper. Trust me, this sets you up for stress-free baking later—no sticking, no struggling to get out the cake.
Step 2: Mix Dry Ingredients
Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl. Sifting is key here because almond flour can clump, and you want a nice even mix. Set this aside while you move on to the wet ingredients.
Step 3: Cream Butter and Sugar
Using a stand mixer with a paddle attachment (or a hand mixer if that’s what you’ve got), beat the softened butter and granulated sugar together on high speed for about 3 minutes until it’s light and fluffy. This is the foundation for a tender crumb and helps the sugar dissolve nicely.
Step 4: Add Eggs One at a Time
Crack in your eggs one by one, mixing until each is fully incorporated before adding the next. Make sure to scrape down the bowl sides after this step to avoid any unmixed bits. This method keeps your batter smooth and consistent.
Step 5: Incorporate Dry Ingredients & Wet Ingredients
Lower your mixer speed and add the flour mixture to your batter, mixing just until combined—overmixing here is a common mistake because it develops gluten, leading to a tougher cake. Next, add in sour cream, vegetable oil, vanilla extract, and almond extract and mix gently until just blended. Give the batter a final gentle fold with a rubber spatula to make sure everything is evenly combined without overworking it.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing it out evenly. Bake for 28-30 minutes—a cake tester inserted into the center should come out clean or with a few moist crumbs attached. Don’t overbake! Once done, let it cool in the pan on a rack for 10 minutes, then carefully remove the cake from the pan to cool completely. This step prevents soggy bottoms and keeps your cake perfectly tender.
Step 7: Make the Raspberry Buttercream
If your freeze-dried raspberries aren’t already powdered, pulse them in a food processor or blender until fine, then sift together with powdered sugar. In your mixer, beat the softened butter on medium-high for about 4 minutes until smooth and light, scraping down the sides as needed. Next, gradually add the raspberry powder and powdered sugar, vanilla extract, and milk in two parts, whipping thoroughly after each addition. The buttercream should be silky and spreadable with a lovely pink tint thanks to the raspberries. Finish with a quick mix of 2 minutes for perfect consistency.
Step 8: Frost and Enjoy
Once the cake is fully cooled, spread your raspberry buttercream generously over the surface. I love using an offset spatula to get a smooth finish, but you can also play around with texture for a rustic look. At this point, you’re looking at a cake that’s as beautiful as it is delicious!
Pro Tips for Making Almond Raspberry Cake with Buttercream Recipe
- Room Temperature Ingredients: Using eggs, butter, and sour cream at room temperature makes mixing easier and results in a smoother batter and buttercream.
- Don’t Overmix Your Batter: I learned this the hard way; overmixing can cause a dense, chewy cake instead of tender and light.
- Sift Dry Ingredients Well: Especially almond flour, to prevent lumps and ensure a fine crumb.
- Use Freeze-Dried Raspberry Powder: This gives you a pure raspberry flavor in the buttercream without extra moisture that could ruin the texture.
How to Serve Almond Raspberry Cake with Buttercream Recipe
Garnishes
I like to keep it simple yet elegant when garnishing this cake. Fresh raspberries on top add a bright burst and contrast beautifully with the pale pink buttercream. If you want to get fancy, a light dusting of sliced toasted almonds gives a lovely crunch and reinforces that nutty flavor I adore. Sometimes, I finish with a few edible flowers for a pop of color—they’re a real crowd-pleaser!
Side Dishes
A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream pairs beautifully with this Almond Raspberry Cake with Buttercream Recipe. For a cozy afternoon treat, I sometimes serve it alongside a cup of freshly brewed Earl Grey tea to complement the cake’s delicate flavors perfectly.
Creative Ways to Present
For birthdays or special occasions, I’ve decorated this cake with layered raspberry jam inside and piped intricate buttercream rosettes on top. You can also cut it into elegant mini squares and serve on a pretty platter with a dusting of powdered sugar and fresh raspberry halves—wonderful for gatherings where guests want a small sweet bite.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge to keep the buttercream fresh. The cake actually tastes even better the next day, once all those flavors have melded. Just bring it to room temperature before serving for the best texture and flavor.
Freezing
Freezing this cake works surprisingly well. I’ll wrap slices tightly in plastic wrap and then foil before popping them in the freezer. When I want a slice, I thaw it in the fridge overnight, then let it come to room temperature before enjoying. The texture and taste hold up beautifully if frozen properly.
Reheating
If you prefer your cake slightly warm, I gently reheat single slices in the microwave for about 15-20 seconds after bringing them to room temperature. Be careful not to overdo it, or the buttercream could melt.
FAQs
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Can I substitute almond flour for regular flour in this cake?
Almond flour adds moisture and a nutty flavor, which you miss out on if you only use regular flour. The recipe combines both for balance, so using only one might affect texture and taste. However, you can replace the almond flour with more all-purpose flour if needed, but expect a less moist cake.
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Where can I find freeze-dried raspberry powder?
Freeze-dried raspberry powder is often available online or in specialty grocery stores. Alternatively, you can make your own by pulsing freeze-dried raspberries in a blender or food processor until very fine. Just be sure to sift it to avoid clumps in your buttercream.
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Can I make this cake dairy-free?
You can try substituting the butter and sour cream with dairy-free alternatives like vegan butter and coconut yogurt or sour cream substitute. Keep in mind the texture and flavor might be slightly different, but it’s definitely doable with some experimentation.
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How long does this cake stay fresh?
When stored in the refrigerator wrapped tightly or in an airtight container, this cake stays fresh for up to 4 days. For longer storage, freezing is your best bet (up to 3 months) to maintain its flavor and texture.
Final Thoughts
This Almond Raspberry Cake with Buttercream Recipe really has a special place in my dessert rotation because it manages to feel both elegant and comforting at the same time. I love how it brings out the almond’s warmth and wraps it around the bright, fresh raspberries in a way that’s just magical. Whether it’s for a celebration or a simple afternoon pick-me-up, this cake is one I recommend making again and again. Give it a try, and I’m sure you’ll be craving it just like I do!
Print
Almond Raspberry Cake with Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Raspberry Cake features a moist almond-infused cake paired with a luscious raspberry buttercream. The cake combines almond flour and sour cream to create a tender crumb while almond and vanilla extracts enhance the flavor. Topped with a vibrant raspberry buttercream made from freeze-dried raspberries, butter, and powdered sugar, this dessert is perfect for special occasions or a delightful treat.
Ingredients
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
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 conventional oven to 170ºC. Line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl and set aside.
- Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, beat the room temperature butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing each until well combined.
- Combine Dry Ingredients: Scrape down the sides of the bowl, then add the sifted flour mixture to the wet ingredients. Mix on low speed until just combined, ensuring not to overmix.
- Add Wet Ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter. Mix on low speed until just combined, making sure the batter remains tender.
- Fold Batter: Using a rubber spatula, gently fold the batter to fully incorporate all ingredients.
- Bake the Cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool on a wire rack. After 10 minutes, carefully remove the cake from the pan and allow it to cool completely.
- Prepare Raspberry Powder: If your freeze-dried raspberries are not already powdered, blend them into a fine powder and sift together with the powdered sugar.
- Make Buttercream Base: In a stand mixer with a paddle attachment or using a hand mixer, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl and mix for an additional 2 minutes.
- Add Sugar and Flavorings: Gradually add the raspberry powder and powdered sugar mixture, vanilla extract, and whole milk in two parts, whipping well after each addition to incorporate fully.
- Finish Buttercream: Scrape down the bowl and whip the buttercream for a final 2 minutes until smooth and fluffy.
- Assemble: Spread the raspberry buttercream evenly over the cooled almond cake, ready to slice and serve.
Notes
- Ensure all ingredients, particularly butter, eggs, and sour cream, are at room temperature to achieve a smooth batter.
- Do not overmix the batter once the flour has been added to prevent a dense cake texture.
- If freeze-dried raspberry powder is unavailable, you can finely grind freeze-dried raspberries yourself but make sure to sift to avoid clumps.
- The cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- For a more intense almond flavor, consider adding toasted slivered almonds on top as garnish.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
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