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A super-soft Almond Raspberry Cake with a tender almond sponge and tangy raspberry buttercream. The nutty almond flavor and bright raspberry frosting are a perfect match.
This cake balances the warm, earthy notes of almond with the fresh, fruity brightness of raspberry buttercream. The crumb is incredibly soft and tender, and the combination of flavors makes it hard to resist a second slice. It’s quick to prepare and works beautifully for any celebration or a simple afternoon treat.
Serve this cake at birthdays, baby showers, or any gathering where you want an elegant yet easy dessert.
WHY THIS RECIPE WORKS
- Simple to prepare: The recipe is straightforward and requires common baking techniques—no fuss, great results.
- Soft, tender crumb: The combination of butter, oil and sour cream yields a moist, delicate texture.
- Almond flavor: Almond flour and a touch of almond extract give a warm, nutty aroma and depth.
- Raspberry buttercream: Freeze-dried raspberries add bright, natural flavor that lifts the cake and balances the almond notes.
INGREDIENT NOTES
Key ingredients and tips to get the best texture and flavor. See the recipe card below for exact measurements.
- Butter: Bring to room temperature 1–2 hours before baking for even creaming.
- Eggs: Use room temperature eggs so they incorporate more easily into the batter.
- Almond flour: Adds a tender crumb and distinctive almond taste.
- Vegetable oil: Use a neutral oil like canola for extra moistness without extra flavor.
- Sour cream: Use full-fat (about 18%) and let it come to room temperature for a softer cake.
- Almond extract: A small amount intensifies the almond flavor—use sparingly to avoid bitterness.
- Freeze-dried raspberry: If not already powdered, blend into a fine powder before adding to the buttercream for bright color and concentrated flavor.
STEP BY STEP INSTRUCTIONS – ALMOND CAKE
This recipe is easiest with a stand mixer (paddle attachment) or a hand mixer. Prepare a 20×20 cm (8×8 in) square pan lined with parchment paper.
Preheat the oven to 170°C (340°F) conventional and line a 20×20 cm baking pan with parchment.
STEP 1: Sift together all-purpose flour, almond flour, baking powder, baking soda and salt. Set aside.
STEP 2: In a large bowl or stand mixer, beat the room-temperature butter and granulated sugar on medium-high for about 3 minutes until light and fluffy. Add the eggs one at a time, mixing until incorporated.
STEP 3: Scrape the bowl, then add the dry ingredients on low speed and mix until just combined. Add sour cream, oil, vanilla and almond extract and mix briefly—avoid overmixing. Finish with a gentle fold using a rubber spatula to ensure everything is combined.
STEP 4: Pour the batter into the prepared pan and bake 28–30 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool on a wire rack. After 10 minutes, remove from the pan and cool completely before frosting.
STEP BY STEP INSTRUCTIONS – BUTTERCREAM
STEP 1: If your freeze-dried raspberries are whole, pulse them into a fine powder. Sift the raspberry powder and powdered sugar together through a fine sieve.
STEP 2: Beat room-temperature butter in a stand mixer or with a hand mixer on medium-high for 4 minutes until pale and fluffy. Scrape down the bowl and beat an additional 2 minutes. Add the sifted raspberry powder and powdered sugar in two additions, along with vanilla and milk, beating until each addition is fully incorporated.
STEP 3: Scrape the bowl and beat the buttercream for another 2 minutes to ensure a smooth, spreadable consistency. Spread or pipe the buttercream onto the completely cooled cake.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights give consistent results—this recipe is written for metric measurements.
- Don’t overmix: Mix until ingredients are just combined and finish with a gentle fold to keep the crumb tender.
- Choose the right pan: Light-colored aluminum pans conduct heat more gently than dark pans, helping prevent an overly dark crust and a drier cake.
FAQ
Freeze-dried raspberries are commonly available at supermarkets, specialty food stores, or online. They may come whole or already powdered.
Yes. Store the cake in an airtight container at room temperature; it stays moist for a couple of days.
Insert a cake tester or toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is done.
STORAGE
Keep the cake in an airtight container on the counter for up to a few days. If your kitchen is warm, refrigerate in an airtight container; bring to room temperature before serving for best texture.
Other Cake Recipes To Try
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the author on Pinterest for more baking ideas.
Almond Raspberry Cake
Pin Recipe
Equipment
-
20×20 cm baking pan
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)
- 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 teaspoons whole milk, room temperature
Instructions
ALMOND CAKE
- Preheat the oven to 170ºC (conventional) and line a 20×20 cm pan with parchment.
- Sift together 130 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt. Set aside.
- Cream 90 g butter and 150 g sugar on high for 3 minutes until light. Add eggs one at a time and mix until combined.
- Add the flour mixture on low speed and mix until just combined. Then add 120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla and ½ teaspoon almond extract, mixing briefly. Do not overmix.
- Fold the batter gently with a spatula to ensure even mixing, then pour into the prepared pan and bake 28–30 minutes or until a tester comes out clean.
- Cool on a rack. After 10 minutes, remove from the pan and let cool completely before frosting.
RASPBERRY BUTTERCREAM
- If needed, blend freeze-dried raspberries into a fine powder and sift with the powdered sugar.
- Beat 100 g room-temperature butter for 4 minutes, scrape the bowl and beat 2 more minutes.
- Add 165 g powdered sugar, 1 teaspoon vanilla and the raspberry powder in two additions, along with 2 teaspoons milk, beating until smooth after each addition.
- Beat the buttercream an extra 2 minutes, then spread over the cooled cake.
Nutrition
Carbohydrates: 48 g
Protein: 4 g
Fat: 27 g
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