Almond Raspberry Cake with Raspberry Buttercream Recipe

If you’re searching for a dessert that’s light, moist, and bursting with fresh flavors, I absolutely love sharing my Almond Raspberry Cake with Raspberry Buttercream Recipe with friends because it never fails to impress. It’s that perfect blend of almond richness and tart raspberry brightness, topped with a dreamy raspberry buttercream that just melts in your mouth. Whether you’re celebrating a special occasion or just craving something sweet, this cake is a total winner. Stick with me here—I’ll walk you through everything to help you nail it perfectly!

this Recipe

Ingredients You’ll Need

When you look at the ingredient list for this Almond Raspberry Cake with Raspberry Buttercream Recipe, you’ll see it’s built with simple pantry staples complemented by almond flour and freeze-dried raspberries, which bring that amazing depth and brightness. I suggest grabbing fresh eggs and room temperature dairy for the best results — little things like that make a big difference in the cake’s texture.

• Butter: I always use unsalted butter at room temperature for the best creaminess and control over salt.
• Granulated sugar: To balance sweetness without overpowering the almond and raspberry flavors.
• Eggs: Large eggs at room temperature help the batter combine smoothly and improve rise.
• All-purpose flour: The base of the cake’s structure.
• Almond flour: Adds flavor, moisture, and a tender crumb.
• Baking powder and baking soda: The right combo to achieve even rise and lightness.
• Salt: Enhances all the flavors.
• Sour cream: Keeps the cake moist and tender – don’t skip it!
• Vegetable oil: I prefer neutral oils like canola for extra moistness without fighting with the almond flavors.
• Vanilla and almond extracts: These extracts deepen the flavor profile beautifully.
• Freeze-dried raspberry powder: This is what takes the buttercream from ordinary to extraordinary — you can buy it packaged or make your own.
• Powdered sugar: Classic for frosting, dissolves smoothly for a silky finish.
• Whole milk: Just enough to loosen the buttercream to spreadable perfection.

Variations

I love that this Almond Raspberry Cake with Raspberry Buttercream Recipe easily lends itself to tweaks depending on what you have on hand or dietary needs. Play around with these ideas until you find your perfect spin — the kitchen is your playground!

• Make it gluten-free: I swapped the all-purpose flour with a 1:1 gluten-free baking blend once, and it worked wonderfully — just watch the baking time as it might vary slightly.
• Use fresh raspberries inside the cake: I’ve tossed fresh or frozen raspberries into the batter for extra bursts of juicy tartness; just gently fold so the batter stays light.
• Switch up the nutty flavor: Try pistachio flour instead of almond flour for a unique twist — it adds a gorgeous green hue and slightly different nuttiness.
• Dairy-free option: Substitute sour cream with coconut yogurt and use a dairy-free butter alternative to make this recipe enjoyable for those with dietary restrictions.

How to Make Almond Raspberry Cake with Raspberry Buttercream Recipe

Step 1: Prepping Your Dry Ingredients

Start by preheating your oven to 170ºC (conventional) and lining a 20×20 cm baking pan with parchment paper. In a bowl, sift together your all-purpose flour, almond flour, baking powder, baking soda, and salt. Sifting not only mixes everything evenly but helps keep your cake light and airy. Setting this aside now makes the baking process smoother.

Step 2: Cream Butter and Sugar

Using a stand mixer with a paddle attachment (or a hand mixer if that’s what you have), beat your room-temperature butter and granulated sugar on high speed for about 3 minutes. You’ll notice it turns pale and fluffy—that’s exactly what you want because this step traps air to give your cake that perfect lift.

Step 3: Add Eggs and Combine

Add eggs one at a time, mixing just enough to combine after each addition. This method helps keep your batter smooth and prevents it from curdling. Don’t rush this part—gentle mixing is key to a tender crumb.

Step 4: Incorporate Dry Ingredients

Scrape down the sides of your bowl to get everything in, then add the dry ingredients while mixing on low speed. Stop as soon as the flour disappears — overmixing can make the cake tough. The goal is to gently combine.

Step 5: Add Sour Cream, Oil & Flavorings

Next, add your sour cream, vegetable oil, vanilla extract, and almond extract. I discovered this trick improves moisture and flavor balance in the cake. Mix only until just combined—overmixing again can toughen the crumb. A quick fold with a spatula to finish ensures no streaks of batter remain.

Step 6: Bake Your Cake

Pour the batter into the prepared pan and smooth the top gently. Bake for 28 to 30 minutes, but start checking at 25 minutes with a toothpick or cake tester — it should come out clean or with a few moist crumbs. After 10 minutes cooling in the pan, carefully lift the cake out onto a wire rack to cool completely before frosting.

Step 7: Make Raspberry Buttercream

If your raspberries aren’t already powder, blitz freeze-dried raspberries in a clean spice grinder or blender until fine, then sift with powdered sugar for smoothness. Beat softened butter on medium-high speed for 4 minutes until fluffy, scrape sides, then mix another 2 minutes for extra airiness.

Add the raspberry powder and powdered sugar in parts, alternating with vanilla and milk, beating until creamy and spreadable. The raspberry powder not only flavors but tints this buttercream a delicate pink—it’s absolutely charming spread over the cake.

Step 8: Frost and Enjoy

Spread the buttercream evenly on your cooled cake with a spatula, take a step back, and admire your handiwork! This cake is best enjoyed the same day but also keeps well for a couple of days, covered tightly.

How to Serve Almond Raspberry Cake with Raspberry Buttercream Recipe

Garnishes

When I serve this cake, I like to top it with a handful of fresh raspberries and a sprinkle of sliced almonds or even some edible flowers for a stunning look. The fresh raspberries add a juicy pop and the almonds echo the cake’s flavor, making each bite exciting.

Side Dishes

This almond raspberry cake pairs beautifully with a scoop of vanilla ice cream or a simple bowl of fresh berries to keep things light. I’ve also enjoyed it alongside a cup of hot tea or coffee—perfect for a cozy afternoon treat.

Creative Ways to Present

For birthdays or special occasions, I like to cut this cake into smaller squares and serve them on pretty platters with raspberry coulis drizzled around. Another fun idea is making mini almond raspberry cupcakes using this batter—exactly the same frosting, just less to slice and serve!

Make Ahead and Storage

Storing Leftovers

I typically store leftover almond raspberry cake in an airtight container in the fridge for up to 3 days. To keep the frosting fresh and creamy, make sure the container seals well so it won’t pick up fridge odors. Let it come to room temperature before serving for the best flavor.

Freezing

You can freeze this cake without frosting or with it, wrapped tightly in plastic wrap and then aluminum foil to avoid freezer burn. I’ve had good success freezing individual slices for up to a month. Thaw overnight in the fridge for the best texture.

Reheating

When reheating, I prefer to let slices come to room temperature naturally. If you want a warm treat, a few seconds in the microwave (about 10-15 seconds) works fine, but watch it closely—as buttercream can soften and melt quickly.

FAQs

Final Thoughts

This Almond Raspberry Cake with Raspberry Buttercream Recipe has become a staple in my baking repertoire because it hits all the right notes — easy to make, gorgeously flavored, and universally loved. Whenever I bring it to family gatherings or just make it for a quiet weekend treat, it sparks so much joy. I hope you’ll give it a try and see how it can brighten up your day, too — it’s like wrapping a warm, nutty hug around tender, tangy raspberries. Happy baking, my friend!

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