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Raspberry Almond Cake with Almond Buttercream Frosting Recipe

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3.8 from 11 reviews

This Raspberry Almond Cake is a delightful and moist dessert featuring a perfect blend of almond and raspberry flavors. The tender almond-infused cake is studded with fresh raspberries, then topped with a luscious almond buttercream frosting and garnished with fresh raspberries and toasted sliced almonds. Perfect for celebrations or an elegant treat, this cake combines a soft crumb with a creamy topping for an irresistible combination.

Ingredients

Cake

  • 1 ½ cups all-purpose flour
  • ½ cup almond flour (Bob's Red Mill)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 ½ teaspoon almond extract (Simply Organic)
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 6 ounces fresh raspberries

Almond Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • ¼ teaspoon salt
  • 1 ½ teaspoon almond extract (Simply Organic)
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons heavy whipping cream, cold

Cake Toppings

  • 6 ounces fresh raspberries
  • ¼ cup sliced almonds

Instructions

  1. Prepare Cake Pan: Preheat your oven to 350°F and position the oven rack in the center. Line an 8-inch cake pan with a parchment paper circle and liberally spray with non-stick cooking spray. To make the parchment circle, trace the cake pan onto parchment paper and cut it out.
  2. Mix Dry Ingredients and Coat Raspberries: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Reserve ¼ cup of this dry mix and toss the fresh raspberries in it to lightly coat. Set aside both the dry mix and raspberries.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium speed for 3 to 5 minutes until pale and fluffy. Scrape down the sides as needed.
  4. Add Eggs and Extracts: Add eggs one at a time, beating each for about a minute until fully incorporated. Mix in almond extract and vanilla extract on medium speed.
  5. Combine Dry Ingredients and Buttermilk: Reduce mixer speed to low and alternate adding the dry ingredients and buttermilk in three additions of dry and two of buttermilk. Scrape down sides between additions. Stop after all dry ingredients are incorporated.
  6. Fold in Coated Raspberries: Gently fold the raspberries coated in flour into the batter to distribute them evenly without breaking.
  7. Bake the Cake: Pour batter into the prepared cake pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the Cake: Remove from oven and immediately run a thin knife around the edges to loosen. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  9. Make Almond Buttercream Frosting: With a stand mixer and whisk attachment, beat room temperature butter, salt, almond extract, and vanilla extract for 2 to 3 minutes until smooth and light. Gradually add powdered sugar in two parts, beating on low after each until fully combined. Slowly pour in heavy whipping cream while mixing on low speed until incorporated. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin. Fold frosting a few times with a spatula to smooth and release air bubbles.
  10. Decorate the Cake: Place the cooled cake on a serving plate. Evenly spread the almond buttercream frosting on top. Sprinkle sliced almonds over the frosting and arrange fresh raspberries on top as garnish.
  11. Serve: Slice the cake into 10 equal pieces and serve. Enjoy the delicious blend of raspberry and almond flavors!

Notes

  • Coating the raspberries with flour mixture helps prevent them from sinking to the bottom of the cake during baking.
  • Use room temperature ingredients for the best cake texture and proper mixing.
  • If your buttercream frosting is too thick, add cold heavy cream ½ tablespoon at a time until the desired consistency is reached.
  • To make slicing easier and neater, chill the cake briefly before cutting.
  • This cake is best served within 2 days stored in an airtight container at room temperature.

Find it online: https://simpleplatter.com/raspberry-almond-cake-with-almond-buttercream-frosting-recipe/