If you’re on the hunt for a cake that feels like a warm hug and a fresh burst of berries all at once, let me introduce you to my beloved Almond Raspberry Cake with Raspberry Buttercream Recipe. This cake has been a showstopper in my kitchen — perfectly moist almond crumb paired with the tart, creamy raspberry buttercream that’s just irresistible. Whether you’re baking for a special occasion or just because the weekend calls for something sweet, you’ll find this recipe easy to follow and incredibly rewarding. Trust me, your family and friends will go crazy for this one!
Why You’ll Love This Recipe
- Delightful Almond-Raspberry Flavor: The almond cake base is tender and nutty, perfectly complemented by the fresh tang of raspberry buttercream.
- Simple Ingredients: You probably already have most of these in your pantry, making it easy to whip up on a whim.
- Great for Any Occasion: Whether it’s a birthday, tea party, or just a treat-yourself day, this cake impresses every time.
- Hands-On Tips Included: I’ll walk you through each step and share tricks I discovered after a few trial runs.
Ingredients You’ll Need
The magic of this Almond Raspberry Cake with Raspberry Buttercream Recipe lies in the balance between the nutty almond cake and the fresh raspberry buttercream. I love how the almond flour adds a moist crumb while the freeze-dried raspberry powder in the frosting gives a gorgeous color and raspberry punch. When shopping, look for good quality almond flour and fresh freeze-dried raspberries for the best flavor.
- Butter: Use unsalted, softened to room temperature for easy mixing and a creamy batter.
- Granulated sugar: For sweetness and structure in the cake.
- Eggs: Room temperature eggs blend better into the batter, giving the cake stability.
- All-purpose flour: The base for our cake’s structure.
- Almond flour: Gives that moist, tender crumb and rich almond flavor.
- Baking powder and baking soda: Helps the cake rise just right.
- Salt: Balances and enhances all the sweet flavors.
- Sour cream: Adds moisture and a slight tang—don’t skip this!
- Vegetable oil: Keeps the cake extra moist and tender.
- Vanilla extract: A foundation flavor that pairs beautifully with almond and raspberry.
- Almond extract: Just a touch amps up the almond flavor throughout.
- Freeze-dried raspberry powder: This is your secret weapon for vibrant raspberry buttercream—grind the freeze-dried raspberries if needed.
- Powdered sugar: For a smooth, sweet buttercream.
- Milk: Helps adjust the buttercream to a perfect spreadable consistency.
Variations
I encourage you to make this recipe your own! I’ve played around with a few variations, and it’s fun to swap in different flavors or tweak the textures to suit what you love.
- Use fresh raspberry puree in the buttercream: If you want an extra fresh zing, gently swirl in some fresh raspberry puree instead of the powder—just reduce the milk slightly.
- Gluten-free adaptation: Swap the all-purpose flour for a gluten-free baking mix with xanthan gum—you’ll still get that tender crumb.
- Chocolate infusion: Add a teaspoon of cocoa powder to the cake batter for a subtle chocolate-almond play.
- Layer cake upgrade: Double the recipe and layer with a raspberry jam spread between for a show-stopping dessert.
How to Make Almond Raspberry Cake with Raspberry Buttercream Recipe
Step 1: Prep Your Oven and Dry Ingredients
First things first, preheat your oven to 170ºC (conventional). Line a 20×20 cm baking pan with parchment paper—this makes for easy cake removal and clean edges. Now, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt into a bowl. Sifting helps keep the dry ingredients light and lump-free, giving your cake a smoother texture.
Step 2: Cream Butter and Sugar for a Fluffy Base
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the softened butter and granulated sugar on high speed for about 3 minutes. You’re looking for a pale, fluffy mixture that indicates air has been incorporated—which is key to a tender cake crumb. Don’t rush this part; it makes all the difference!
Step 3: Add Eggs and Incorporate Dry Ingredients
Add your eggs one at a time into the butter mixture, blending well after each addition. Scrape down the sides of the bowl to make sure everything is evenly mixed. Then, slowly add your sifted dry ingredients to the bowl on low speed—mix just until you see no streaks of flour. Overmixing here can make the cake tough, so gentle is best.
Step 4: Finish the Batter with Sour Cream, Oil, and Extracts
Next, add the sour cream, vegetable oil, vanilla extract, and almond extract to your batter. Fold these in gently until just combined using a rubber spatula. This combination ensures your cake stays moist and flavorful—with that perfect almond note throughout.
Step 5: Bake and Cool the Cake Properly
Pour the batter evenly into your prepared pan. Bake for about 28 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean. When it’s done, let it cool in the pan for 10 minutes before carefully removing it to a wire rack. Patience here pays off because it helps the cake stay intact and prevents sogginess.
Step 6: Make that Luscious Raspberry Buttercream
While your cake cools, it’s the perfect time to whip up the raspberry buttercream. If your freeze-dried raspberries aren’t already powdered, blitz them in a spice grinder or blender until fine. Sift the raspberry powder and powdered sugar together for a smooth frosting. Beat the softened butter on medium-high speed for 4 minutes until light and fluffy, scraping down the bowl halfway. Add your raspberry powder mixture, vanilla extract, and milk—adding the milk in two parts while beating to reach a smooth, spreadable consistency. Give the buttercream one last vigorous mix for an extra fluffy texture.
Step 7: Assemble and Enjoy
Once the cake is completely cool, spread an even layer of raspberry buttercream on top. You can keep it simple or get fancy with small decorative swirls or piping if you’re feeling creative. I absolutely love how this turns out: the soft almond cake with the vibrant, tangy raspberry buttercream is such a winning combo!
Pro Tips for Making Almond Raspberry Cake with Raspberry Buttercream Recipe
- Butter Temperature Matters: Make sure your butter is truly at room temperature—soft but not melty—for the best creaminess and fluffiness.
- Don’t Overmix Your Batter: After adding dry ingredients, mix just until combined to keep a tender crumb—overmixing develops gluten which can make your cake dense.
- Sift Freeze-Dried Raspberry Powder: This prevents any gritty bits in your buttercream and helps create a smooth, beautiful frosting color.
- Cool Cake Completely Before Frosting: Warm cake will melt buttercream, so always give yourself time for it to cool fully on a wire rack.
How to Serve Almond Raspberry Cake with Raspberry Buttercream Recipe
Garnishes
I love topping this cake with fresh raspberries for a burst of juiciness and a pop of color. Toasted almond flakes also add a nice texture contrast and highlight the almond flavor. For a special touch, a dusting of powdered sugar or a few edible flowers makes it look bakery-fancy without extra effort.
Side Dishes
Serve this cake alongside a simple cup of Earl Grey or green tea—the citrus notes balance the sweetness beautifully. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream can turn it into a decadent dessert experience.
Creative Ways to Present
I’ve made this in a cute layer cake for birthday parties, adding raspberry jam between layers and swirling the buttercream for a rustic look. For a holiday gathering, I like to pipe little rosettes and add a few whole almonds and mini chocolate chips for a festive touch. You could even try individual mini cakes using this batter for a fun tea party surprise.
Make Ahead and Storage
Storing Leftovers
I store leftover cake in an airtight container in the fridge where it stays fresh for up to 4 days. Just make sure it’s covered well to prevent it from drying out or absorbing fridge odors. Before serving, I let slices come to room temperature—they taste so much better!
Freezing
You can freeze this cake either with or without the buttercream. For best results, freeze the plain almond cake wrapped tightly in plastic and foil, then thaw and frost fresh before serving. If you freeze it with buttercream, wrap well and thaw slowly overnight in the fridge. I’ve found freezing slightly softens the frosting’s texture, but it’s still delicious!
Reheating
To refresh a slice, warm it gently in the microwave for about 10-15 seconds at low power. This revives the almond aroma and softens the crumb without melting the frosting if you’re careful. For a whole cake, bring it to room temperature before slicing and serving.
FAQs
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Can I use fresh raspberries instead of freeze-dried raspberry powder for the buttercream?
Absolutely! You can use fresh raspberry puree for the frosting, but you’ll want to reduce the milk slightly in the recipe so your buttercream doesn’t get too runny. Keep in mind the frosting might be a bit softer and less vibrant in color compared to the powder.
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Is almond flour necessary in the cake batter?
While almond flour gives this cake its signature moistness and nutty flavor, you can substitute it with an equal amount of all-purpose flour if needed. The texture will be slightly different—less tender and rich—but still delicious!
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How do I prevent the buttercream from being too sweet?
If you find the buttercream too sweet, adding a tiny pinch of salt or increasing the raspberry powder slightly can help balance the flavors. Also, carefully measuring powdered sugar and tasting as you go helps you adjust sweetness to your liking.
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Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking flour blend and make sure it contains xanthan gum or a similar binder for good structure. The almond flour already adds moisture, so it should turn out just fine.
Final Thoughts
Making this Almond Raspberry Cake with Raspberry Buttercream Recipe always reminds me why I love baking: the simple ingredients come together to create something that feels both cozy and elegant. I promise you, this cake will quickly become a favorite in your repertoire, especially once you see how impressed everyone is when you bring it out. So trust me, give it a try—it’s one of those recipes that’ll have you baking again and again!
Print
Almond Raspberry Cake with Raspberry 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-flavored sponge made with both all-purpose and almond flours, enriched with sour cream and vegetable oil for tenderness. Topped with a luscious raspberry buttercream infused with freeze-dried raspberry powder, this cake offers a perfect balance of nutty and fruity flavors, ideal for special occasions or delightful afternoon treats.
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
- Preheat and prepare pan: Preheat the oven to 170ºC (conventional oven). Line a 20×20 cm baking pan with parchment paper to prevent sticking.
- Sift dry ingredients: Sift together 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 butter and granulated sugar on high speed for 3 minutes until light and fluffy.
- Add eggs: Add eggs one at a time to the creamed mixture, mixing well until fully incorporated after each addition.
- Combine flour mixture: Scrape down the sides of the bowl. On low speed, add the sifted flour mixture and mix just until combined to avoid over-mixing.
- Add wet ingredients: Add sour cream, vegetable oil, vanilla extract, and almond extract to the batter; mix gently until just combined. Use a rubber spatula to fold the batter thoroughly.
- Bake the cake: Pour the batter into the prepared pan and bake for 28-30 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean.
- Cool the cake: Let the cake cool in the pan on a cooling rack for 10 minutes. Then gently remove it from the pan and allow to cool completely on the rack.
- Prepare raspberry buttercream: If the freeze-dried raspberries are not already in powder form, blend them into a fine powder. Sift the raspberry powder along with the powdered sugar to remove lumps.
- Cream butter: Beat the butter in a stand mixer or with a hand mixer on medium/high speed for 4 minutes until creamy. Scrape down the bowl and continue mixing for another 2 minutes.
- Incorporate sugar and flavorings: Gradually add the sifted raspberry powder and powdered sugar, vanilla extract, and milk in two additions, beating well after each addition until smooth and creamy.
- Final mix and assemble: Scrape down the bowl once more and whip the buttercream for an additional 2 minutes to optimize texture. Spread the raspberry buttercream evenly over the cooled almond cake before serving.
Notes
- Ensure all ingredients like eggs, butter, and sour cream are at room temperature to create a smoother batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- If freeze-dried raspberry powder is unavailable, blend freeze-dried raspberries into powder before using.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving after refrigeration for best texture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
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