Description
A soft and tender almond cake filled with fresh raspberries and topped with silky raspberry buttercream, perfectly balanced between nutty warmth and bright fruity sweetness.
Ingredients
Units
Scale
- 1 cup almond flour
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for buttercream)
- 1/2 cup fresh raspberries, mashed and strained (for buttercream)
Instructions
- Preheat oven to 350°F and grease a 9×9 inch baking pan.
- Cream 1/2 cup softened butter with granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in milk and vanilla extract.
- In a separate bowl, whisk almond flour, all purpose flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Gently fold in 1 cup fresh raspberries.
- Pour batter into prepared pan and smooth the top evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For the buttercream, beat 1/2 cup softened butter until creamy, gradually add powdered sugar, then mix in 1/2 cup mashed and strained raspberries until smooth and fluffy.
- Spread buttercream evenly over cooled cake, slice, and serve.
Notes
- Make sure the cake is completely cooled before adding buttercream to prevent melting.
- Strain raspberries well for a smoother frosting texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg