Name: Almond Raspberry Cake with Raspberry Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 58 min
Cuisine: Western
Ingredients: 90 g butter (room temperature); 150 g granulated sugar; 2 large eggs (room temperature); 130 g all-purpose flour; 50 g almond flour; 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 120 g sour cream (room temperature); 30 g vegetable oil (e.g. canola oil); 1 tsp vanilla bean paste; 1/2 tsp almond flavoring; 100 g butter (room temperature); 1 1/2 tsp freeze dried raspberry powder; 165 g powdered sugar; 1 tsp vanilla bean paste; 2 tsp whole milk (room temperature)

Jump to Recipe· 4.2 from 10 reviews

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If you are craving a dessert that perfectly balances nutty richness and vibrant fruity freshness, this Almond Raspberry Cake with Raspberry Buttercream Recipe is an absolute must-try. It beautifully marries the tender crumb of an almond-infused cake with a luscious, tangy raspberry buttercream that’s both silky and bursting with berry flavor. Whether you’re celebrating a special occasion or simply treating yourself, this cake offers a delightful harmony of textures and tastes that will surely become one of your favorites to bake and enjoy.

Ingredients You’ll Need

A clear glass bowl filled with one thick layer of smooth, fluffy pink frosting with soft peaks and swirls visible on its surface, resting on a white marbled texture. The bowl has a handle and a spout, and some frosting is slightly spread on the inside edges of the bowl. The lighting highlights the creamy texture and the pastel pink color of the frosting. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Almond Raspberry Cake with Raspberry Buttercream Recipe plays a crucial role in creating a deliciously tender and flavorful treat. From the nutty almond flour adding a subtle depth, to the tangy sour cream keeping the crumb moist and soft, each element enhances the overall experience beautifully.

Butter, 90g (room temperature): Provides richness and a tender crumb for the cake base.
Granulated sugar, 150g: Sweetens and helps with the cake’s golden color and texture.
Eggs, 2 large (room temperature): Bind ingredients together and add structure while keeping the cake light.
All-purpose flour, 130g: Forms the main body of the cake ensuring its structure.
Almond flour, 50g: Adds a moist texture and wonderful nutty aroma.
Baking powder, 1/4 tsp: Helps the cake rise gently.
Baking soda, 1/4 tsp: Assists with leavening and creates a tender crumb.
Salt, 1/4 tsp: Balances the sweetness and enhances all flavors.
Sour cream, 120g (room temperature): Adds moisture and a slight tang that lifts the cake.
Vegetable oil, 30g (e.g. canola oil): Keeps the cake moist and soft over time.
Vanilla bean paste, 1 tsp: Brings intense, natural vanilla flavor.
Almond flavoring, 1/2 tsp: Amplifies the almond notes for a richer taste.
Butter for buttercream, 100g (room temperature): The creamy base for the luscious frosting.
Freeze-dried raspberry powder, 1 1/2 tsp: Infuses vibrant raspberry flavor and a gorgeous pink hue.
Powdered sugar, 165g: Sweetens and sweetly thickens the buttercream.
Vanilla bean paste for buttercream, 1 tsp: Enhances the frosting with comforting vanilla warmth.
Whole milk, 2 tsp (room temperature): Helps loosen the buttercream to the perfect spreading consistency.

How to Make Almond Raspberry Cake with Raspberry Buttercream Recipe

Step 1: Prepare the Almond Cake Batter

Start by preheating your oven to 170ºC and lining a 20×20 cm baking pan with parchment paper. Sift together your dry ingredients—all-purpose flour, almond flour, baking powder, baking soda, and salt—to ensure an even distribution of leavening agents and a light crumb. In your mixer, cream butter and sugar on high speed until fluffy to incorporate air for a light texture. Add your eggs one at a time, fully mixing between additions for a smooth batter.

Step 2: Combine Wet and Dry Ingredients

Scrape down your bowl’s sides for an even mix before gradually adding the flour mixture on low speed. Follow this by adding sour cream, vegetable oil, vanilla bean paste, and almond flavoring carefully. Mixing just until combined ensures you don’t overwork the batter, keeping the cake tender and delicate. Fold gently with a spatula to bring everything together.

Step 3: Bake the Cake

Pour the batter into the prepared pan and bake for 28 to 30 minutes. You’ll know it’s done when a toothpick or cake tester inserted in the center comes out clean. Once baked, allow it to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. This cooling step is essential for perfect frosting adherence.

Step 4: Make the Raspberry Buttercream

If you don’t have freeze-dried raspberry powder handy, blitz freeze-dried raspberries into a fine powder in a blender. Sift it together with powdered sugar to remove any lumps and ensure smooth frosting. Beat butter on medium-high speed until fluffy and creamy, scraping down the bowl as needed. Slowly add raspberry powder and powdered sugar mixture in two parts, mixing well with each addition. Incorporate vanilla bean paste and milk to achieve a smooth, spreadable consistency. Finish with a last thorough mix for a velvety buttercream.

Step 5: Assemble the Cake

Spread the vibrant raspberry buttercream evenly over the fully cooled almond cake. Take your time with this step for a beautifully smooth finish. The combination of aromatic almond cake and tangy raspberry frosting creates a balance that’s as stunning visually as it is flavorful.

How to Serve Almond Raspberry Cake with Raspberry Buttercream Recipe

The image shows several square pieces of light yellow cake topped with one thick layer of smooth, pale pink frosting. The frosting looks creamy with slight texture from small bits mixed in. The cake pieces are placed on a white marbled surface with a sheet of white parchment paper underneath. There are three fresh red raspberries scattered around the cake squares. A silver spoon with some pink frosting on it is resting near the top right corner. The scene has soft, natural lighting that highlights the soft texture of the cake and frosting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Almond Raspberry Cake with Raspberry Buttercream Recipe, consider adding a few fresh raspberries on top for a burst of juiciness and natural sweetness. A sprinkle of toasted almond slices adds delightful crunch and visual appeal. Dusting a little powdered sugar or extra freeze-dried raspberry powder on the frosting offers a professional, elegant touch.

Side Dishes

This cake pairs beautifully with a light cup of tea or freshly brewed coffee, making it perfect for afternoon gatherings or dessert after a homemade meal. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream on the side complements the cake’s textures and balances sweetness for an indulgent finish.

Creative Ways to Present

You can serve this as a whole slab for casual sharing, or slice into neat squares for an afternoon treat. For a special occasion, deposit portions of frosting between layers for a double-layer cake, then pipe decorative swirls for an impressive effect. Serving it on a rustic wooden platter alongside edible flowers or fresh mint sprigs adds an inviting, artisanal vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Almond Raspberry Cake with Raspberry Buttercream Recipe should be stored in an airtight container in the refrigerator to keep it fresh and prevent the buttercream from softening too much. It’ll stay moist and flavorful for up to 3 days, perfect for when you want to enjoy a slice later.

Freezing

You can freeze the cake before frosting. Wrap the fully cooled cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw completely in the refrigerator before applying the raspberry buttercream for the best texture and taste.

Reheating

This cake is best served chilled or at room temperature, so reheating is not recommended. If the cake feels too cold after storage, simply let it sit out for 15–20 minutes before serving to bring out the flavors and soften the buttercream nicely.

FAQs

Can I substitute almond flour with regular flour?

While you can use all-purpose flour instead, almond flour adds moisture and a unique nutty flavor that’s essential to this recipe’s character. If you substitute, the texture will be less tender and the flavor less rich.

Do I have to use freeze-dried raspberry powder for the buttercream?

Freeze-dried raspberry powder is key for vibrant color and intense raspberry flavor without added moisture that could ruin the buttercream’s texture. You could try using pure raspberry jam, but the results might be softer and less stable.

Can I make this cake gluten-free?

With some adjustments, yes. Use a gluten-free all-purpose flour blend in place of regular flour, but keep the almond flour as-is. Just be sure the other ingredients are certified gluten-free to avoid cross-contamination.

How can I make the almond flavor more pronounced?

Increasing the almond flavoring slightly or adding a touch of almond extract can boost the nutty aroma, but be careful not to overdo it as it may become overpowering. Toasted almond slices as garnish add an extra hint of almond as well.

What’s the best way to achieve a smooth buttercream?

Start with room temperature butter and beat it thoroughly to get it light and creamy before adding sugar and raspberry powder. Sifting powdered sugar and raspberry powder prevents lumps, and adding milk a little at a time helps you reach the perfect consistency for spreading.

Final Thoughts

This Almond Raspberry Cake with Raspberry Buttercream Recipe is a slice of pure joy that you’ll be excited to bake time and time again. Its harmonious blend of almond and raspberry flavors wrapped in tender cake and silky frosting makes every bite a celebration. Trust me, once you try it, it will become a go-to recipe to impress friends, family, or simply to treat yourself on any day.

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