Best Almond Cake with Raspberry Buttercream
A delightful almond cake layered with fresh raspberry buttercream, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (for buttercream)
- 1/2 cup powdered sugar (for buttercream)
- 1/2 cup butter (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the almond flour, all-purpose flour, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk until just combined.
- Divide the batter evenly between the two cake pans.
- Bake for 25-30 minutes. A toothpick inserted in the center should come out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- For the raspberry buttercream, mash the raspberries in a bowl, then mix with butter and powdered sugar until smooth.
- Once cooled, spread the raspberry buttercream on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Decorate with fresh raspberries if you like, and serve!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cake layers can be frozen for up to 2 months.