Description
This almond cake with raspberry frosting has the perfect flavor combo. The almond is prominent without being too strong and you’ll love the moist and tender cake crumb. The raspberry frosting is made with real berries and is bursting with fresh raspberry flavor.
Ingredients
Scale
- 2¼ cups all-purpose flour (281 grams)
- ¾ cup almond flour (90 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (168 grams) (softened to room temperature)
- 2 cups granulated sugar (400 grams)
- ¼ cup vegetable oil (60 ml) (or canola oil)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1½ teaspoon almond extract
- 1¼ cup whole milk (300 ml) (room temperature)
- 1½ cups raspberries (about 190 grams if using fresh) (fresh or frozen, if using frozen be sure to thaw first)
- 1 cup unsalted butter (226 grams) (slightly softened but not starting to melt)
- 3½–4½ cups powdered sugar (385–495 grams) (sifted)
- 1/4 teaspoons salt
- 1–3 tablespoons whipping cream (15–45 ml) (as needed)
Instructions
- Grease and lightly dust with flour a 9×13 inch (23×33 cm) metal cake pan. Preheat the oven to 350℉ (180℃).
- In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Be sure to remove all lumps of almond flour. Set aside.
- In a separate large bowl, beat the butter and granulated sugar until it’s fluffy and lightened in color (about 2-3 minutes).
- Beat the oil, vanilla extract and almond extract into the butter mixture.
- Beat the eggs into the butter mixture 1 at a time. Turn off the mixer and scrape down the sides and bottom of the bowl after each addition.
- With the mixer on a low speed, mix about ⅓ of the flour mixture into the butter mixture. Turn off the mixer and whisk about ½ of the milk into the butter mixture. Repeat the process, beating in another ⅓ of the flour mixture, followed by whisking in the second ½ of the milk. Finally, beat in the last ⅓ of the flour mixture. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the middle of the preheated oven for about 40-50 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs. When you give the pan a gentle nudge, the cake shouldn’t wobble.
- Cool the cake in the pan.
- Puree the raspberries in a food processor or blender.
- Pour the puree through a metal sifter to remove the seeds. You will likely need to press the puree through the sifter using the back or a spoon or rubber spatula. Discard the seeds.
- Transfer the seedless puree to a small saucepan over low-medium heat. Bring the puree to a gentle boil while stirring constantly. Continue stirring as the puree thickens and darkens in texture. Once the puree is about ⅓ the original volume and looks thick like jam, remove from the heat. This process will take about 20-25 minutes if using fresh berries and a bit longer if using frozen. Cool the puree completely.
- In a large bowl, beat the butter until smooth and creamy. Add in 2 cups powdered sugar and salt. Beat together, starting with the mixer on a low speed.
- Beat in the fully cooled, reduced raspberry puree about 1 tablespoon at a time, alternating with ½ cup of powdered sugar until the desired sweetness and thickness is reached. Note: the puree must be completely cooled.
- If the frosting seems too thick, beat in a little cream. Go slowly, adding 1 tablespoon at a time.
- Frost the completely cooled cake using the back of a spoon or an offset spatula.
Notes
- Use fresh or thawed frozen raspberries for the frosting.
- Make sure to cool the puree completely before adding it to the frosting.
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Almond Cake, Raspberry Frosting